Roasted Chicken With Wild Rice Soup

"I got this recipe from my sister. It's hearty enough to be a meal in itself."
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:
1hr 15mins
Ingredients:
15
Serves:
8

ingredients

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directions

  • Prepare rice according to package directions; set aside.
  • 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.
  • 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.

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Reviews

  1. 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. :)
     
  2. 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.
     
  3. 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!
     
  4. Another soup recipe that has become a favorite here and makes for a lovely lunch or light supper. Served with fresh bread or crusty rolls you have a complete meal. Other then using half and half instead the evaporated because that is usually what I have on hand - I made as posted and wouldn't change a thing - it was just perfect for our tastes. Thank you marisk.
     
  5. I went to post this recipe this afternoon and here it was! This is one of the best soups we have ever had. Our daughter said, "Mom! You didn't make that soup this winter!" And she is right, I got so wrapped up in preparing other things I found on Zaar. She is the pickiest child and LOVES this recipe...we have it over and over, just adding more canned fat-free milk each night, and she even will warm some up for breakfast...wierd...but that's how good it is. Thanks for posting, Heather! YUMMM!
     
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RECIPE SUBMITTED BY

<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar.&nbsp;Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** &nbsp;... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>
 
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