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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I make this with the left over roasted chicken I have, if you don't have any cooked chicken, the recipe uses chicken breast. It's a good, thick, warm you up kind of soup. Ingredients:
1 6oz pkg. long grain & wild rice mix |
1/2 lbs. chicken breasts, cubed |
1/2 lbs. sliced fresh mushrooms |
1 1/4 cup chopped onions |
1 to 2 garlic cloves, minced(depending how garlicy you want it) |
1 tbsp. vegetable oil |
2 cans (14 1/2oz) chicken broth (i use the big 49oz one) |
1/2 tsp. dried tarragon |
1/4 tsp. dried thyme |
1/8 tsp. pepper |
2 tbsp. cornstarch |
1 can (12oz) evaporated milk |
sliced green onions for topping |
Directions:
1. Prepare rice mix according to package directions, omitting the butter.
2. Meanwhile, in a large saucepan, saute chicken, mushrooms, onions & garlic in oil until chicken is no longer pink & vegetables are tender. (If using any leftover cooked chicken, just cook the veggies until tender.)
3. Add the prepared rice, broth, tarragon , thyme & pepper; bring to a boil. (Add leftover chicken now if using any)
4. In a bowl combine the cornstarch & evaporated milk until smooth; stir into rice mixture.
5. Return the mixture to a boil; cook for 1 to 2 minutes or until slightly thickened.
6. Garnish with green onions.
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