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Chicken and Wild Rice Soup

This hearty chicken and wild rice soup is a wonderful addition to your dinner any time of the year.

Chicken and Wild Rice Soup
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    6
    servings
Other Suggestions

Ingredients

  • 1 box (6 oz.) long grain and wild rice mix
  • 1 tablespoon vegetable oil
  • 2 (about 8 oz. total) boneless, skinless chicken breast halves
  • 2 cups (8 oz.) sliced fresh mushrooms
  • 1 1/4 cups (1 medium) chopped onion
  • 2 cloves garlic
  • 3 3/4 cups chicken broth
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • Green onions

Instructions

HEAT vegetable oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.

ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

* NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.