Roasted Chicken with Wild Rice Soup

A dear, old friend of mine contacted me yesterday for a soup recipe that we both used to make. Her request reminded me of how delicious this soup is so I decided to share it here and make it this week myself.

Roasted Chicken with Wild Rice Soup

1 6-ounce box long-grain and wild rice mix
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 of mushrooms, halved
1/4 cup 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, low sodium chicken broth
1 (12 ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken

Prepare rice according to package directions and set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms) and saute 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.