Chicken and Wild Rice Soup

(From Nestle's Carnation evaporated milk can)

Ingredients:

  • 1 box (6 ounces) long grain and wild rice mix, prepared according to package instructions
  • 1 Tablespoon olive oil
  • 8 ounces boneless, skinless chicken breast, cut into bite-size pieces
  • 2 cups (6 to 8 ounces) sliced mushrooms
  • 1 medium size chopped onion
  • 2 cloves garlic, minced
  • 3 1/2 cups chicken broth
  • 2 Tablespoons white wine
  • 1/4 teaspoon dried tarragon
  • 1/4 Teaspoon dried thyme
  • 1 1/2 cups (12 fluid ounce can) evaporated milk
  • 2 Tablespoons cornstarch
  • Sliced green onions for topping

Preparation:

  1. Cook long grain and wild rice.
  2. Heat oil in large pot over medium high heat; add chicken, onions, garlic, and mushrooms, and cook for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
  3. Add prepared rice, broth, wine, tarragon and thyme, and bring to a boil.
  4. Combine a small amount of evaporated milk and cornstarch in a small bowl, stir until smooth. Stir this into soup mixture with the remaining evaporated milk.
  5. Reduce heat to low, and cook, stirring occasionally, for 8 to 10 minutes or until soup is thickened.
  6. Garnish with green onions if desired.
recipes/chicken_and_wild_rice_soup.txt · Last modified: 2022/05/11 09:38 by mcf
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