Chicken Wild Rice Soup II

By Addie

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) Uncle Ben's 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

Preparation

Step 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.

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. Yield: 10 servings (2-1/2 quarts).
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REVIEWS:

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!