Roasted Chicken With Wild Rice Soup

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I got this recipe from my sister. It's hearty enough to be a meal in itself.

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.

Reviews

(5)
Most Helpful

Oh YUM. What a flavorful and comforting soup!! I used a store-bought rotisserie chicken and Uncle Ben's fast cook long grain & wild rice. Instead of sherry, I used white wine, since I had some in the fridge. For our familys' preferences only, I did add a little more flour (I'd say a heaping 1/4 cup is what I used) to make it a bit thicker and added a little chicken boullion granuales, salt and pepper for even more added flavor. We enjoyed this with a loaf of crusty bread for dinner. I just reaheated the soup for our lunch today. This is SOOO GOOD. I highly recommend this soup. :)

LifeIsGood October 14, 2009

Wow! This soup is amazing. I wasn't expecting that my husband and I would enjoy it so much. I actually caught him eating it this morning for breakfast. I'll keep this one on file to make again.

LindseyKay February 18, 2008

This is such a great recipe! It is very easy to make and really warms you up. I made as posted using one of those already roasted chickens from the grocery store. I think that next time I will slice up the mushrooms instead of halving them. Thanks so much for posting such a yummy recipe!

Lvs2Cook November 11, 2007

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