Roasted Chicken With Wild Rice Soup

Roasted Chicken with Wild Rice Soup is a perfect comfort food on cold nights.

The dish is hearty and filling.

The combination of chicken and wild rice tends to be a little high in calories and fat.

Although, the recipe is low in fat because of the use of low-fat ingredients.

The soup is high in protein because of the roasted chicken and the nutrients of wild rice like antioxidants, fiber, and minerals.

	1 bx Uncle Bens wild rice
	1 tablespoon olive oil
	1 1/2 cups red onions , chopped
	1 cup celery , chopped
	1 cup carrot , chopped
	2 garlic cloves , chopped
	1 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 cans chicken broth , fat free , less sodium
	1 can fat-free evaporated milk
	3 cups shredded roasted skinless chicken ( store bought rotisserie ok )

1.	Cook the wild rice according to the package instructions and set aside.
2.	Heat olive oil in a large pot over medium-high heat.
3.	Add the onions, celery, and carrots into the pot, stirring occasionally until the vegetables are tender.
4.	Add garlic and mushrooms and cook for 2 minutes.
5.	Stir in the flour, dried tarragon, and dried thyme.
6.	Add water and dry sherry, stirring continuously until everything is blended well.
7.	Add chicken broth, evaporated milk, and cooked wild rice.
8.	Bring to a boil and reduce heat. Let it simmer for 5 minutes.
9.	Add shredded chicken and cook for another 5 minutes or until heated through.