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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments. Ingredients:
1 package (6 ounces) long grain and wild rice mix |
1/2 pound boneless skinless chicken breasts, cubed |
1/2 pound sliced fresh mushrooms |
1-1/4 cups chopped onions |
1 tablespoon canola oil |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) chicken broth |
1/2 teaspoon dried tarragon |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
2 tablespoons cornstarch |
1 can (12 ounces) evaporated milk |
6 tablespoons sliced green onions |
Directions:
1. Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute the chicken, mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer.
2. Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions. Yield: 10 servings (2-1/2 quarts).
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