Chicken and Wild Rice Soup

(6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
1 tablespoon olive oil

1 1/2 cups chopped red onion 

1 cup chopped celery

1 cup chopped carrot 

garlic cloves, chopped 

(8-ounce) package mushrooms, halved 

1/4 cup all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

2 cups water

2 tablespoons dry sherry

(15.75-ounce) cans fat-free, less-sodium chicken broth

(12-ounce) can fat-free evaporated milk

3 cups shredded roasted skinless chicken


• Prepare rice according to package directions; set aside. Roast 2-3 large chicken breasts; shred and chill.

• In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes, or until the onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups of water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated. Great with a loaf of warm, buttered artisan bread for dipping.