Chicken and Wild Rice Soup

By suewaynes

Ingredients

• 1 (6 ounce) pkg. long-grain and wild rice mix, pepared according to package directions
• 1 T. vegetable oil
• 2 boneless skinless chicken breast halves, chopped
• 2 cups sliced fresh mushrooms
• 1-1/4 cups chopped onion
• 2 cloves garlic
• 2 (14.5 ounce) can chicken broth
• 1/2 t. dried tarragon
• 1/4 t. thyme
• 1/4 t. salt
• 1/8 t ground black pepper
• 1 (12 fluid ouce) can Nestle Carnation Evaporated Milk
• 2 T. cornstarch
• 1 T. dry white wine
• sliced green onions and toasted slivered almonds (optional) I don't use them

Details

Servings 6

Preparation

Step 1

Heat vegetable oil in large saucepan over med-hi heat. Add chicken, mushrooms, onion and garlic; cook stirring occasionally, for 5-8 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 med-hi heat. Combine small amount of evaporated milk and cornstarch in a small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally for 3-5 minutes or until soup is thickened. Option- garnish with green onions and almonds.