Chicken and Wild Rice Soup
Category: Chicken, Soups
Yield: 6 servings
1 pkg (6 ounces) long-grain and wild rice mix, prepared according to
package directions
1 tbsp vegetable oil
2 (about 8 ounces total) boneless, skinless chicken breast halves,
chopped
2 cups (8 ounces) sliced fresh mushrooms
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.5 ounces each) chicken broth
1/2 tsp dried tarragon, crushed
1/4 tsp dried thyme, crushed
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
3 tbsp cornstarch
2 tbsp dry white wine (optional)
1/4 tsp salt
1/8 tsp ground black pepper
sliced green onions (optional)
toasted slivered almonds (optional)

Procedures
HEAT oil in large saucepan. Add chicken, mushrooms, onion and garlic;
cook, stirring occasionally, until vegetables are tender and chicken
is no longer pink.
ADD rice, broth, tarragon and thyme; 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, until soup is thickened.
Garnish each serving with sliced green onions and toasted slivered
almonds or fresh tarragon leaves if desired. Season with ground black
pepper.

Hey! I made this soup.....pretty much as the recipe called for.......and I
LOVED it.......some of the most delicious soup I've made in a long while.

Duckie....keep up the good work. I don't make everything you post.....but
I'm often inspired. These days I am back cooking just for myself again,
and though I love to cook, I often lack the inspiration or the ideas.....you
give me that. Thanks!

Caro

"Duckie ®" > wrote in message
...
> Chicken and Wild Rice Soup
> Category: Chicken, Soups
> Yield: 6 servings
> 1 pkg (6 ounces) long-grain and wild rice mix, prepared according to
> package directions
> 1 tbsp vegetable oil
> 2 (about 8 ounces total) boneless, skinless chicken breast halves,
> chopped
> 2 cups (8 ounces) sliced fresh mushrooms
> 1 medium onion, chopped
> 2 cloves garlic, finely chopped
> 2 cans (14.5 ounces each) chicken broth
> 1/2 tsp dried tarragon, crushed
> 1/4 tsp dried thyme, crushed
> 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
> 3 tbsp cornstarch
> 2 tbsp dry white wine (optional)
> 1/4 tsp salt
> 1/8 tsp ground black pepper
> sliced green onions (optional)
> toasted slivered almonds (optional)
>
> Procedures
> HEAT oil in large saucepan. Add chicken, mushrooms, onion and garlic;
> cook, stirring occasionally, until vegetables are tender and chicken
> is no longer pink.
> ADD rice, broth, tarragon and thyme; 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, until soup is thickened.
> Garnish each serving with sliced green onions and toasted slivered
> almonds or fresh tarragon leaves if desired. Season with ground black
> pepper.
>