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Creamy Chicken & Wild Rice Soup
Prep Time: 15 min Cook Time: LOW 7-8 hrs Serves: 8 (1.5 cup servings)
Ingredients
- 1 (6 oz.) box Long Grain and Wild Rice, cooked according to package instructions
- 2 (14 oz.) cans Swanson Natural Goodness Chicken Broth
- 2 tbsp Dry Sherry Cooking Wine
- 1 cup Water
- 1 (12 oz.) can Weis Quality Evaporated Skimmed Milk
- 1 lb Skinless, Boneless Chicken Breast, cut into 1/2-in strips
- 1/4 tsp McCormick Dried Thyme
- 1/4 cup Weis Quality All-Purpose Flour
- 1/2 tsp Dried Tarragon
- 1 (8 oz.) package Sliced Mushrooms
- 2 Fresh Garlic cloves, minced
- 1 cup Chopped Carrot
- 1 cup Chopped Celery
- 1 cup Chopped Onion
- 1 tbsp Weis Quality Pure Extra Virgin Olive Oil
- Salt and Ground Pepper, to taste
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chopped onion, celery, carrot, garlic, and mushrooms and sauté until onion is tender.
- Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently.
- Remove from heat.
- In a slow cooker, combine water, sherry, broth, onion mixture, and chicken.
- Cook on low for 7-8 hours.
-
During the last 30 minutes of cooking, stir in evaporated milk and cooked rice; cover and cook until thoroughly heated.
