Roasted Chicken with Wild Rice Soup
http://mountainsandmemories.com
Had while staying for the weekend. I added more vegetables and seasonings to make it my own.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 cup all-purpose flour
- 2 cups water
- 1/2 teaspoon dried thyme
- 2 garlic cloves chopped
- 1 tbs. olive oil
- 1 (6 ounce) box long-grain and wild-rice mix
- 2 cups chopped red onion
- 2 cup chopped celery
- 2 cup chopped carrot
- 1 package sliced mushrooms
- 3/4 teaspoon dried tarragon
- 2 tbs. dry sherry or red cooking wine
- 2 cups fat-free less-sodium chicken broth
- 1 (12 ounce) can fat-free evaporated milk
- 3 cups shredded roasted skinless chicken
- Carbohydrate 32.1019004394508 g
- Cholesterol 41.5672 mg
- Fat 4.48989507545284 g
- Fiber 2.52319184962438 g
- Protein 21.0814660450576 g
- Saturated Fat 1.12419523156079 g
- Serving Size 1 1 serving (354g)
- Sodium 577.849373008375 mg
- Sugar 29.5787085898264 g
- Trans Fat 0.716769162267657 g
- Calories 258 calories
Prepare rice according to package directions; set aside. Heat oil in large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (through mushrooms) and sauté 6 minutes or until onion is tender. Spoon flour lightly into dry measuring cup and level with a knife. Stir flour, tarragon and thyme into onion mixture and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to boil.. Reduce head and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated. Serves 8
