Roasted Chicken with Wild Rice Soup
Had while staying for the weekend. I added more vegetables and seasonings to make it my own.
Had while staying for the weekend. I added more vegetables and seasonings to make it my own.
- 1/4 cup all-purpose flour
- 2 cups water
- 1/2 teaspoon dried thyme
- 2 garlic cloves chopped
- 1 tbs. olive oil
- 1 (6 ounce) box long-grain and wild-rice mix
- 2 cups chopped red onion
- 2 cup chopped celery
- 2 cup chopped carrot
- 1 package sliced mushrooms
- 3/4 teaspoon dried tarragon
- 2 tbs. dry sherry or red cooking wine
- 2 cups fat-free less-sodium chicken broth
- 1 (12 ounce) can fat-free evaporated milk
- 3 cups shredded roasted skinless chicken
- Carbohydrate 32.1019004394508 g
- Cholesterol 41.5672 mg
- Fat 4.48989507545284 g
- Fiber 2.52319184962438 g
- Protein 21.0814660450576 g
- Saturated Fat 1.12419523156079 g
- Serving Size 1 1 serving (354g)
- Sodium 577.849373008375 mg
- Sugar 29.5787085898264 g
- Trans Fat 0.716769162267657 g
- Calories 258 calories
Step-by-step
- Prepare rice according to package directions; set aside.
- Heat oil in large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (through mushrooms) and sauté 6 minutes or until onion is tender. Spoon flour lightly into dry measuring cup and level with a knife. Stir flour, tarragon and thyme into onion mixture and cook 1 minute, stirring frequently.
- Add 2 cups water, sherry, broth and evaporated milk; bring mixture to boil.. Reduce head and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated. Serves 8
Stirring the flour, tarragon, and thyme into the softened aromatics for exactly one minute prevents a raw, pasty taste while ensuring the starch coats the fats evenly before any liquid enters the pot.
- Use a heavy-bottomed 6-quart Dutch oven to distribute heat evenly across the base, preventing the minced garlic from scorching during the initial six-minute saute.
- Spoon flour lightly into the measuring cup and level it with a straight edge; packing flour down adds excess weight and creates dense lumps in the broth.
- Deglaze the pan thoroughly with the two tablespoons of dry sherry, scraping up any browned bits stuck to the bottom to build deep savory notes.
- Substitutions like whole milk or heavy cream will alter the viscosity and caloric density, but avoid fat-free substitutes with high water content that cause curdling when simmered.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, noting that the wild rice will continue to absorb liquid as it sits.
Simmering the liquid mixture for twenty minutes reduces the volume just enough to achieve a light, velvety body without scorching the dairy proteins. Incorporating the pre-cooked rice and shredded poultry during the final ten minutes keeps the meat from drying out and prevents the grains from breaking down into mush.
