Roasted Chicken with Wild Rice Soup

Yield: 8 servings (serving size: 1 1/2 cups)
Source: Cooking Light Annual Recipes 2002
CL Comments: "I came up with this recipe one night when company showed up unexpectedly, and I threw some leftovers together. The guests loved it, and I began making it for the catering business I had at the time. It became one of my most requested recipes--by both my customers and my family and friends. It's a thick soup, with a wonderfully hearty and nutty taste. It has lots of stuff in it, too, so every bite is a new flavor. It's also very easy to prepare, and it tastes even better the next day." --CL Reader
Comments from a PA Kitchen: This was a nice hearty, creamy soup. One of the best CL soups I have made. I will definitely make again. I broiled some boneless, skinless chicken breasts with salt and pepper and then shredded them instead of using roasted chicken. The tarragon and sherry added really nice flavor. My husband thought it needed a touch of salt.

INGREDIENTS:

1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8-ounce) package mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken

INSTRUCTIONS:

  1. Prepare rice according to package directions; set aside.
  2. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saut^eacute; for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk ; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
CALORIES 246 (22% from fat); FAT 6g (satfat 1.9g, monofat 2.6g, polyfat 0.9g); PROTEIN 16.4g; CARBOHYDRATE 31.2g; FIBER 2.1g; CHOLESTEROL 43mg; IRON 2.2mg; SODIUM 690mg; CALCIUM 173mg;

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