MagPad Dinner Table

MagPad Dinner Table

Wednesday, November 18, 2009

Roasted Chicken with Wild Rice Soup


1 box of Uncle Ben's Wild Rice Mix cooked
1 Tbsp of Olive Oil
1 cup of diced red onion
1 cup of chopped celery
1 cup of chopped carrots
2 garlic cloves minced
1/4 cup of flour
1 8 oz package of mushrooms sliced and clean (optional, I did not use them, yuck!)
1/2 tsp. of thyme
1/2 tsp of tarragon
2 cups of water
2 cans of chicken broth (the size that just a bit bigger than a soup can)
12 oz. can of evaporated milk
2 Tbsp of dry sherry (optional, again I did not use this, and it turned out just fine!)
3 cups of shredded chicken ( I buy a pre roasted chicken from Costco)

1- Prepare rice mix according to box instructions
2- Heat oil in a large pot over medium heat. Add onions, carrots, celery, mushrooms, and garlic. Cook for 8-10 minutes.
3- Stir in flour for 1 minute and and taraggon and thyme
4- Add liquids- chicken broth, water, sherry, and milk.
5- simmer for 20 min.
6- Add shredded chicken and cooked rice and cook for another 10 min. or until ready to serve.

Kathleen’s changes:
I used canola oil instead of olive oil. I got the spices from smart and final. I used a Costco chicken, boiled the bones and skin and used that for the broth. (It might need more salt if you don’t use the canned broth.) I didn’t use the Sherry. I don’t like it with canned milk. It tastes ok without any milk. I think you could add cream or half and half, or milk and it would taste good.

I got this recipe off the Jone's family recipe blog. It is yummy! I'm going to serve it tonight when I feed the missionaries.

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