Chicken Wild Rice Soup

Dried thyme and tarragon add flavor to this hearty soup.

[quicklook-recipe prep_time=”30 min” cook_time=”15 min” serves=”10″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”120″ calories_fat=”” fat=”2g” sat_fat=”trace” choles=”21g” sodium=”427mg” carbs=”21g” sugars=”” protein=”6g” fiber=”1g”]
Serving size: 1 cup (prepared with reduced-sodium broth and fat-free evaporated milk)
Diabetic exchange: 1 1/2 starch.

[/nutrition-info]


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Originally Published in Reader's Digest