Roasted Chicken with Wild Rice Soup

Roasted Chicken with Wild Rice Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 3 cups shredded roasted skinless chicken
  • 1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
  • ¼ cup all-purpose flour
  • 2 cups water
  • 1 (12-ounce) can fat-free evaporated milk
  • 1 (8-ounce) package mushrooms, halved
  • + 23 more ingredients
    • 2 tablespoons dry sherry
    • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
    • 1 cup chopped celery
    • 3 cups shredded roasted skinless chicken
    • 1 cup chopped celery
    • 1 ½ cups chopped red onion
    • ½ teaspoon dried tarragon
    • 2 tablespoons dry sherry
    • 2 cups water
    • 1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
    • 1 tablespoon olive oil
    • 1 ½ cups chopped red onion
    • ¼ teaspoon dried thyme
    • ½ teaspoon dried tarragon
    • 1 (12-ounce) can fat-free evaporated milk
    • ¼ teaspoon dried thyme
    • 1 tablespoon olive oil
    • 1 cup chopped carrot
    • 2 garlic cloves, chopped
    • 1 cup chopped carrot
    • 1 (8-ounce) package mushrooms, halved
    • 2 garlic cloves, chopped
    • ¼ cup all-purpose flour

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

View full recipe at My Recipes

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