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Roasted Chicken with Wild Rice Soup Recipe

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This recipe for Roasted Chicken with Wild Rice Soup, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Gallo
Added: Thursday, January 11, 2007


1 box long-grain and wild rice mix (such as Uncle Ben's)
1 Tbl olive oil
1 1/2 cups chopped red onion
1 cup chopped carrots
1 cup chopped celery
1 Tbl minced garlic
1 8-ounce package mushrooms, halved
1/4 cup flour
1/2 tsp dried tarragon
1/4 tsp dried thyme
2 cups water
2 Tbl dry sherry
2 (15.75-ounce) cans fat-free, less sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3-4 skinless, boneless chicken breasts, roasted and then lightly shredded with a fork.

Prepare rice according to package directions; set aside
Heat oil in a large, heavy-bottom saucepan over medium heat. Add chopped onion through mushrooms, and saute for 8 minutes or until tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 15 minutes or until slightly thick. Stir in cooked rice and chicken. Cook for 10 minutes or until heated thoroughly.
*Rice may absorb lots of liquid when refrigerated, so you may want to add more broth.




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