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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 The Ultimate Donovan Family Reunion 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 (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.

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a wonderful, thick and hearty soup. It's very easy to make and gets better with age. Serve with crusty bread and a nice chardonnay.

 

 

 

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