Chicken and Wild Rice Soup

This hearty Chicken and Wild Rice Soup is a wonderful addition to your dinner any time of the year.

Prep: 25 min | Cook: 15 min | Yield: 6 servings

Ingredients

• 1 (6 ounce) box long grain and wild rice mix, prepared according to package directions
• 1 tablespoon vegetable oil
• 2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
• 2 cups (8 ounces) sliced fresh mushrooms
• 1 1/4 cups (1 medium) chopped onion
• 2 cloves garlic, finely chopped
• 3 3/4 cups chicken broth (two 14 1/2 ounce cans)
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (12 ounce) can Nestlé® Carnation® Evaporated Milk*
• 2 tablespoons cornstarch
• 2 tablespoons dry white wine
• Green onions, and toasted slivered almonds (optional)

Instructions

1. Heat vegetable oil in large saucepan over medium-high heat.
2. 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.
3. Add rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat.
4. 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.
5. Garnish with green onions and almonds.

Notes

* For a lower-fat version of this recipe, substitute Nestlé® Carnation Evaporated Lowfat Milk for Evaporated Milk.

Attribution

Recipe and photo used with permission from: VeryBest Baking.

By: Carnation