4 years ago
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Chicken And Wild Rice Soup That Will Have You Doing A Double-Take

ingredients :

1 (6-ounce) box Uncle Ben’s long-grain and wild rice miX

1 tablespoon olive oil

1 1/2 cup red onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

2 cloves garlic, chopped

1 (8-ounce) package mushrooms, halved

1/4 cup Gold Medal all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

2 cups water

2 tablespoons dry sherry

2 cans fat-free, Swanson less-sodium chicken broth

1 (12-ounce) can fat-free evaporated milk

3 cups roasted skinless chicken, shreddeD

instructions :

Prepare rice according to package directions; set aside.
Heat a large Dutch oven over medium-high heat. Add chopped onion, carrots, celery, garlic, and mushrooms, and saute for 6 minutes or until onion is tender.
Combine the flour, tarragon, and thyme and stir into the onion mixture. Cook for 1 minute, stirring frequently.
Add water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat; simmer for 20 minutes or until slightly thick.
Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated

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