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Chicken Wild Rice Soup

Chicken Wild Rice Soup
Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.
10 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1-1/4 cups chopped onions
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 can (12 ounces) evaporated milk
  • 6 tablespoons sliced green onions

Directions

  • Prepare rice mix according to package directions, omitting butter.
  • Meanwhile, in a large saucepan, saute the chicken, mushrooms and
  • onions in oil until chicken is no longer pink and vegetables are
  • tender. Add garlic; cook 1 minute longer.
  • Add the prepared rice, broth, tarragon, thyme and pepper; bring to a
  • boil. Combine cornstarch and evaporated milk until smooth; stir into
  • rice mixture. Return to a boil; cook for 1-2 minutes or until
  • slightly thickened. Garnish with green onions. Yield: 10 servings
  • (2-1/2 quarts).
© Taste of Home 2013

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Chicken Wild Rice Soup (continued)

Nutrition Facts: 1 cup (prepared with reduced-sodium broth and fat-free evaporated milk) equals 120 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 427 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.
© Taste of Home 2013