Chicken Wild Rice Soup with Mushrooms
Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.
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
Reviews
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.
Delicious! I did leave out the mushrooms as DH does not care for them. Great for a cold day.
made this soup and it is sooooooooooo goooooood.. I will be making it again and again...Love it.
I added a few things to make it my own and it is now a family fav. I would make it over and over.
So easy and so good. I use left-over chicken and canned mushrooms.
This has become one of my favorite soups. It's really delicious. Please try it.
Big hit at an office gathering! Everyone wanted the recipe!