Chicken and Wild Rice Soup
This soup is nice on a cool day. It's a creamy chicken soup.
- Servings
- 5 large bowls
Ingredients
| 2 10 oz. can | chicken broth |
| 1 1/2 cup | chopped celery |
| 1 1/2 cup | diced carrot |
| 1 1/2 cup | diced red onion |
| 1/2 teaspoon | dried tarragon |
| 1/4 teaspoon | dried thyme |
| 2 tablespoon | dry sherry |
| 1 12 oz. can | fat free evaporated milk |
| 1/4 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 |
Directions
- Prepare rice according to package and put aside
- Fry onion in the oil in a large soup pot.
- Add celery, carrot, garlic, mushrooms.
- Put flour, tarragon, and thyme into the pot. Cook 1 minute, stirring constantly.
- 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.
Recipe provided via www.MeanMeals.com