Chicken Wild Rice Soup

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
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 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

How to make it  45 minutes



• 1

  Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, sauté the chicken, mushrooms, onions and garlic in oil until chicken is no longer pink and vegetables are tender.
• 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.