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Chicken Wild Rice Soup
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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
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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |