Chicken Wild Rice Soup with Mushrooms Recipe

5 7 14
Chicken Wild Rice Soup with Mushrooms Recipe
Chicken Wild Rice Soup with Mushrooms Recipe photo by Taste of Home
Publisher Photo

Chicken Wild Rice Soup with Mushrooms Recipe

Read Reviews
5 7 14
Publisher Photo
Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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).
Originally published as Chicken Wild Rice Soup in Taste of Home April/May 2006, p46

Nutritional Facts

1 cup: 120 calories, 2g fat (0 saturated fat), 1mg cholesterol, 427mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Wild Rice Soup with Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 68255
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
cindiak User ID: 221828 68254
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
uglymama User ID: 3636025 157165
Reviewed Dec. 30, 2012

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

MY REVIEW
crystallscott User ID: 6224248 63116
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
jfeickert1 User ID: 4992624 136303
Reviewed Apr. 19, 2011

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

MY REVIEW
kristinscotth User ID: 2609242 87252
Reviewed Apr. 19, 2010

"This has become one of my favorite soups. It's really delicious. Please try it."

MY REVIEW
kellie1504 User ID: 1016635 63022
Reviewed Feb. 17, 2010

"Big hit at an office gathering! Everyone wanted the recipe!"

Loading Image