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This soup is nice on a cool day. It's a creamy chicken soup.

Servings: 5 large bowls
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Recipe copied from Amy - click to view original
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2 10 oz. can	chicken broth
1.5 cup	chopped celery
1.5 cup	diced carrot
1.5 cup	diced red onion
0.5 teaspoon	dried tarragon
0.25 teaspoon	dried thyme
2 tablespoon	dry sherry
1 12 oz. can	fat free evaporated milk
0.25 cup	flour
4 cloves	garlic - chopped
3	mushrooms - sliced
1 tablespoon	olive oil
3 cup	roasted chicken in pieces
180 gram	Uncle Ben's long grain and wild rice mix (1 box)
2 cup	water

Step 1

Prepare rice according to package and put aside

Step 2

Fry onion in the oil in a large soup pot.

Step 3

Add celery, carrot, garlic, mushrooms.

Step 4

Put flour, tarragon, and thyme into the pot. Cook 1 minute, stirring constantly.

Step 5

Add 2 cups water, sherry, broth, evaporated milk, and bring to boil. Reduce heat, simmer for 20 mins. Stir in rice, chicken, cook 10 more mins.

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