Roasted Chicken with Wild Rice Soup

"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

Yield: 8 servings (serving size: 1 1/2 cups)

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

Preparation

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 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 Information

Calories:

246 (22% from fat)

Fat:

6g (sat 1.9g,mono 2.6g,poly 0.9g)

Protein:

16.4g

Carbohydrate:

31.2g

Fiber:

2.1g

Cholesterol:

43mg

Iron:

2.2mg

Sodium:

690mg

Calcium:

173mg