This is one of my all time favorite soups. It reminds me of a really great soup and sandwich cafe that you'd go to with your girlfriends for lunch. It's comforting and delicious!
Ingredients
2 cups cooked long-grain & wild rice mix
1 tablespoon olive oil
1 1/2 cup chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8 oz) package mushrooms, chopped
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
4 cups chicken broth
1 (12 oz) can evaporated milk
3 cups roasted skinless chicken, shredded (you can also just use boiled chicken breasts too)
Brush olive oil onto skin of chicken.
Season chicken breasts with fresh ground pepper and kosher salt.
Roast @ 350 degrees for 35-45 minutes. Cool. Remove skin and shred.
In a large pot, cook onion, celery, carrot, garlic, and mushrooms in olive oil over medium heat. Cook until onions are tender, about 10 minutes. Add flour, tarragon and thyme into the onion mixture and cook for 1 minute stirring frequently. Add chicken broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or till carrots are tender. Stir in cooked rice and chicken. Cook till thoroughly heated.
I use this brand for the rice. Cook as directed, however don't add the seasoning packet. One box makes 2 cups. You can use any kind.
