Chicken Wild Rice Soup

Dried thyme and tarragon add flavor to this hearty soup.

from Taste of Home | April/May 2006

Quick look

  • prep 30 min    cook 15 min
  • serves 10

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.

Nutritional Information(per serving)

  • Calories: 120
  • Fat: 2g
  • Saturated Fat: trace
  • Cholesterol: 21g
  • Sodium: 427mg
  • Carbs: 21g
  • Protein: 6g
  • Fiber: 1g

Serving size: 1 cup (prepared with reduced-sodium broth and fat-free evaporated milk)
Diabetic exchange: 1 1/2 starch.