Chicken and Wild Rice Soup
Source of Recipe
cooking.com
Recipe Introduction
When you're craving comfort, but not it's bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread and this meal is complete.
List of Ingredients
- 1 (6-oz.) box long-grain and wild rice mix, prepared according to package directions
- 1 tablespoon vegetable oil
- 2 (8-oz.) boneless, skinless chicken breast halves, chopped
- 2 cups sliced fresh mushrooms
- 2 cloves garlic, finely chopped
- 2 cans (14.5-oz.) chicken broth
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon dried thyme, crushed
- 1 can (12-oz.) Nestle® Carnation® Evaporated Milk
- 2 tablespoons cornstarch
- 2 tablespoons dry white wine, (optional)
- Black Pepper
Instructions
- Heat oil in large saucepan. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, until vegetables are tender and chicken is no longer pink. Add rice, broth, tarragon and thyme; bring to a boil over medium-high heat.
- Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, until soup is thickened.
- Garnish each serving with sliced green onions and toasted slivered almonds or fresh tarragon leaves if desired. Season with ground black pepper.
Final Comments
6 Servings
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