March 28, 2010

Roasted Chicken with Wild Rice Soup

Yield: 8 servings for serving size of 1 1/2 cups.

1 (6-ounce) box long--grain and wild rice mix (such as uncle Ben's)
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8 ounce) package mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken

Prepare rice according to package directions; set aside. Heat oven
in large Dutch oven over medium-high heat. Add chopped onion and
next 4 ingredients (onion through mushrooms), and saute for 6
minutes or till onion is 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; simmer for 20 minutes or
till slightly thick. Stir in cooked rice and chicken; cook for 10
minutes or till thoroughly heated.

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