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Roasted Chicken and Wild Rice Soup Recipe

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This recipe for Roasted Chicken and Wild Rice Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box long-grain and wild rice mix
1 tbsp. olive oil
1 1/2 c. chopped red onion
1 c. chopped carrots
1 c. chopped celery
1 tbsp. minced garlic
1 8-oz. package mushrooms, halved
1/4 c. flour
1/2 tsp. dried tarragon
1/4 tsp dried thyme
2 c.s water
2 tbsp. dry sherry
2 (15.75 oz.) cans fat-free, less sodium chicken broth
1 (12-oz.) can fat-free evaporated milk
3-4 skinless, boneless chicken breasts
Directions:
Directions:
Roast chicken breasts and lightly shred 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 c. 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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