Roasted Chicken With Wild Rice Soup

“I got this recipe from my sister. It's hearty enough to be a meal in itself.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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 four ingredients. Saute for six minutes or until onion is tender.
  3. 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.
  4. 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.
  5. Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.

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