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Chicken and Wild Rice Soup 2

Source of Recipe

Meals.com


List of Ingredients

-1 (6 oz.) box long-grain and wild rice mix, prepared according to package directions
-1 tablespoon vegetable oil
-2 (about 8 oz. total) boneless, skinless chicken breast halves, chopped
-2 cups (8 oz.) sliced fresh mushrooms
-1 1/4 cups (1 medium) onion, chopped
-2 cloves garlic, finely chopped
-2 cans (14.5 oz. each) chicken broth
-1/2 teaspoon dried tarragon, crushed
-1/4 teaspoon dried thyme, crushed
-1/4 teaspoon salt
-1/8 teaspoon ground black pepper
-1 can (12 fl. oz.) CARNATION Evaporated Milk
-2 tablespoons cornstarch
-2 tablespoons dry white wine, (optional)
-1 garnish of green onions, and toasted slivered almonds (optional)





















Recipe

-HEAT vegetable oil in large saucepan.
-Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
-ADD rice, broth, tarragon, thyme, salt and pepper; 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, for 3 to 5 minutes or until soup is thickened.
-Garnish with green onions and almonds.

*Serving Size: 6