Printable | Taste of Home

Chicken Wild Rice Soup

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
2 garlic cloves, minced
1 tablespoon canola oil
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

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Chicken Wild Rice Soup cont.

Prepare rice mix according to package directions, omitting butter.
Meanwhile, in a large saucepan, saute the chicken, mushrooms, onions
and garlic in oil until chicken is no longer pink and vegetables are
tender. 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).