This is the perfect meal for lunch the day after Thanksgiving. You'll Need
- 1/2 cup chopped onion
- 1/2 cup finely chopped peeled carrots
- 1/2 cup all-purpose flour
- 3 cups chicken stock
- 1 (6-ounce) package long grain and wild rice
- 1 cup chopped cooked chicken or turkey
- 3 tablespoons sherry
Directions
- In a large pot coated with olive oil, sauté the onion and carrots over medium heat until tender, about 5 minutes.
- Stir in the flour.
- Gradually add the broth and let the mixture come to a boil, stirring constantly.
- Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
- Add the cooked rice and cooked chicken and simmer 5 minutes.
- Add the sherry.
- If the soup gets too thick, add more chicken broth or water.
- Boil 1 minute and serve.
