Roasted Chicken with Wild Rice Soup

Ingredients

• 1 cup carrots chopped
• 1 cup celery chopped
• 0.5 teaspoon tarragon dried
• 0.3 teaspoon thyme leaves dried
• 2 tablespoons cooking sherry dry
• 12 ounce evaporated milk fat-free canned
• 31.5 ounce less-sodium chicken broth fat-free canned
• 0.3 cup flour all-purpose
• 2  garlic cloves chopped
• 8 ounce mushrooms halved
• 1 tablespoon olive oil 
• 1.5 cups onion red chopped
• 6 ounce rice mix long-grain wild (such as Uncle Ben's)
• 3 cups roasted chicken shredded skinless
• 2 cups water 

Equipment

• knife
• measuring cup
• dutch oven

Directions

1. Prepare rice according to package directions; set aside.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Add chopped onion and next 4 ingredients (onion through mushrooms), and saut 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.
4. Add 2 cups 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.