This is our absolute favorite soup! I've never tasted anything like it; the flavors are all so incredible and it will make your house smell wonderful! For the chicken, I marinate it in Italian dressing and either freeze it to grill later or roast and freeze so it's one step taken care of. Be sure to have your liquid ingredients ready; once you add the flour and herbs to the pot, it all cooks rather quickly. Excellent with baguette bread and a fresh salad.
1-6 ounce long grain and wild rice mix
1 tablespoon olive oil
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped (or 1 teaspoon powder)
1/4 cup flour
1/2 teaspoon tarragon
1/2 teaspoon thyme
2 cups water
2 tablespoons cooking sherry
2 (15.75 ounce) cans chicken broth
1 (12 ounce) can evaporated milk
3 cups shredded roasted skinless chicken breast
Prepare rice and set aside. Heat oil in a large Dutch oven over medium high heat. Add celery, carrots and garlic; saute 6 minutes. Stir the flour and herbs into the vegetable mixture and cook 1 minute, stirring constantly. Add 2 cups water, sherry, broth and milk. Bring to a boil. Reduce heat, simmer 20 minutes. Stir in rice and chicken, cook 10 minutes.
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