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Chicken Wild Rice Soup with Mushrooms Recipe
Chicken Wild Rice Soup with Mushrooms Recipe photo by Taste of Home

Chicken Wild Rice Soup with Mushrooms Recipe

Publisher Photo
Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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).
Originally published as Chicken Wild Rice Soup in Taste of Home April/May 2006, p46

Nutritional 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.

Reviews for Chicken Wild Rice Soup with Mushrooms

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 9, 2014

"Very good soup, I made it without the mushrooms as I don't like them. This would be good with a homemade crusty bread on a cold night."

MY REVIEW
Reviewed Sep. 14, 2013

"Delicious! I did leave out the mushrooms as DH does not care for them. Great for a cold day."

MY REVIEW
Reviewed Dec. 30, 2012

"made this soup and it is sooooooooooo goooooood.. I will be making it again and again...Love it."

MY REVIEW
Reviewed Oct. 15, 2011

"I added a few things to make it my own and it is now a family fav. I would make it over and over."

MY REVIEW
Reviewed Apr. 19, 2011

"So easy and so good. I use left-over chicken and canned mushrooms."

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