And now.....a Soup Recipe

It's been dagnabbit cold here in Maryland this week.  We had a blizzard.  We had 30+ inches of snow.  As a result, not a lot of dog walking going on, but definitely a lot of eating.   

Below is my favorite chicken soup recipe (inspired from one I found on MyRecipes.com) Make some and enjoy!!

Roasted Chicken with Wild Rice Soup

1 (6-ounce) box long-grain and wild rice mix (Uncle Ben's, anyone?) 

1 tablespoon olive oil 

1 1/2 cups chopped red onion (or 1tsp dried minced onion) 

1 cup chopped celery  (ohmygosh, do you have one of those slap-chopper thingies?  get one!)

1 cup chopped carrot 

2 garlic cloves, chopped 

1/4 cup all-purpose flour 

1/2 teaspoon dried tarragon (or not--frankly, I don't have any) 

1/4 teaspoon dried thyme 

2 cups water 

2 tablespoons dry sherry (or any opened white wine you have in the fridge. *wink*)

2 (15.75-ounce) cans fat-free, less-sodium chicken broth  (or 4 chicken bouillon cubes and 4 C water)

1 (12-ounce) can fat-free evaporated milk 

3 cups shredded roasted skinless chicken

Prepare rice according to package directions; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion (if using fresh) and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until 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 water, sherry, broth, (dried minced onion here if using instead of fresh), 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.