Chicken and Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 ounce(s) package long-grain and wild rice mix, cooked |
1 tablespoon(s) vegetable oil |
2 boneless, skinless chicken breast halves, chopped |
2 cup(s) sliced, fresh mushrooms |
1 1/4 cup(s) chopped onion |
2 clove(s) garlic |
2 can(s) (14.5oz) chicken broth |
1/2 teaspoon(s) dried tarragon |
1/4 teaspoon(s) dried thyme |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) ground black pepper1 |
1 can(s) (12 oz) evaporated milk |
2 tablespoon(s) dry white wine |
cornstarch |
Directions:
1. Heat oil in large saucepan over medium-high 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.
2. Add cooked rice, broth, tarragon, thyme, salt and pepper. Bring to a boil over medium-high heat. Combine a small amount of evaporated milk and cornstarch in a small bowl; stir until smooth. Add to a saucepan with remaining evaporated milk and wine. Cook, stirring occasionally for 3-5 minutes or until soup is thickened. Garnish with sliced green onions and toasted slivered almonds.
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