Todays soup is Chicken with Wild Rice. This chunky, hearty, soul-warming soup is a family favorite.
Did you know that soup was one of the first fast foods? Since it can be stretched to feed as many as necessary, it’s a great choice when you’re not sure how many people will be stopping by to eat… add a few more splashes of broth here, more vegetables there… and voila! Bowls all around.
Roasted Chicken and Wild Rice Soup
(adapted from Cooking Light)
1 (6-oz) box long-grain and wild rice mix (such as Uncle Ben’s)
1 Tablespoon olive oil
1 1/2 cups red onion, chopped
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
12 white button mushrooms, quartered
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon leaves
1/4 teaspoon dried thyme
2 cups water
2 Tablespoons dry sherry
32 oz fat-free, less sodium chicken broth
12 oz fat-free evaporated milk
3 cups shredded roasted skinless chicken
1. Prepare rice according to package directions; set aside. Roast chicken, cool slightly, shred into bite size pieces; 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 sauté 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. Yield: Approximately 8-10 servings.