- Roasted Chicken with Wild Rice Soup

ROASTED CHICKEN WITH WILD RICE SOUP


1 (6 oz.) box long grain & wild rice mix (such as Uncle Ben's)
1 T olive oil
1½ c chopped red onion
1 c chopped celery
1 c chopped carrot
2 garlic cloves, chopped
½ lb mushrooms, halved
¼ c all purpose flour
½ tsp dried tarragon
¼ tsp dried thyme
2 c water
2 T dry sherry
900 ml chicken broth (or homemade if you have it)
1 (12 oz) can fat-free evaporated milk
3 c shredded roasted skinless chicken (I use 1 whole store roasted chicken)

Prepare wild rice mix according to package directions, set aside.
Heat oil in stockpot over medium heat. Add onion and next 4 ingredients and sauté for 6 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour, tarragon and thyme into onion mixture; cook 1 minute, stirring frequently. Add water, sherry, chicken broth and evaporated milk. Bring the mixture to a boil. Reduce heat, and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.