Awesome Chicken and Wild Rice Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Great tasting soup seasoned with tarragon and thyme. Sliced almonds and green onion garnish are a must! I have made this with plain wild rice and it turned out just as well as using the packaged mix. I have made this for our Souper Bowlers Club at a couple times and it has been a hit. Ingredients:
1 (6 ounce) package long grain and wild rice blend, prepared |
1 tablespoon vegetable oil |
2 boneless skinless chicken breast halves, chopped |
2 cups fresh mushrooms, sliced |
1 1/4 cups onions, chopped |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans chicken broth |
1/2 teaspoon dried tarragon |
1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (12 ounce) can evaporated milk |
2 tablespoons cornstarch |
2 tablespoons dry white wine |
green onion, sliced |
slivered almonds |
Directions:
1. Heat vegetable oil in large saucepan over medium-high heat.
2. Add chicken, mushrooms, onion and garlic.
3. Cook, stirring occasionally for 5-8 minutes or until vegetables are tender and chicken is no longer pink.
4. Add rice, broth, tarragon, thyme, salt and pepper.
5. Bring to a boil over medium-high heat.
6. Combine small amount of evaporated milk and cornstarch in a small bowl; stir until smooth.
7. Add to saucepan with remaining evaporated milk and wine.
8. Cook stirring occasionally for 3-5 minutes or until soup is thickened.
9. Garnish with green onions and almonds.
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