Chicken Wild Rice Soup with Mushrooms
TOTAL TIME: Prep: 30 min. Cook: 15 min.
YIELD: 10 servings (2-1/2 quarts).
Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.
Ingredients
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1 package (6 ounces) long grain and wild rice mix
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1/2 pound boneless skinless chicken breasts, cubed
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1/2 pound sliced fresh mushrooms
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1-1/4 cups chopped onions
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1 tablespoon canola oil
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2 garlic cloves, minced
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2 cans (14-1/2 ounces each) chicken broth
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1/2 teaspoon dried tarragon
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1/4 teaspoon dried thyme
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1/8 teaspoon pepper
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2 tablespoons cornstarch
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1 can (12 ounces) evaporated milk
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6 tablespoons sliced green onions
Directions
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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.
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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.
Nutrition 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.
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