Roasted Chicken and Wild Rice Soup

Ingredients

  • 1 Long Grain & Wild Rice Mix, Uncle Ben’s
  • 1 tbsp Olive oil
  • 1.5 cs Red Onion, chopped
  • 1 c Celery, chopped
  • 1 c Carrot, chopped
  • 2 tsps Garlic, minced
  • .25 c Flour
  • .5 tsp Tarragon, dried
  • .25 tsp Thyme, dried
  • 2 cs Water
  • 2 tbsps Sherry
  • 32 ozs Chicken Stock
  • 12 ozs Evaporated Milk
  • 3 cs Shredded Roasted Chicken

Directions

  1. Prepare rice according to package directions; set aside.

  2. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until 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, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.