KEY INGREDIENTS
INGREDIENTS
- ●1 box (6 ounces) long grain and wild rice mix, prepared according to package directions
- ●1 tablespoon vegetable oil
- ●2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
- ●2 cups (8 ounces) sliced fresh mushrooms
- ●1 1/4 cups (1 medium) chopped onion
- ●2 cloves garlic, finely chopped
- ●3 3/4 cups (two 14 1/2-ounce cans) chicken broth
- ●1/2 teaspoon dried tarragon, crushed
- ●1/4 teaspoon dried thyme, crushed
- ●1/4 teaspoon salt
- ●1/8 teaspoon ground black pepper
- ●1 can (12 fluid ounces) * NESTLÉ® CARNATION® Evaporated Milk
- ●2 tablespoons cornstarch
- ●2 tablespoons dry white wine
- ●Green onions and toasted slivered almonds (optional)
MAKE IT
Step 1
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.
Step 2
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.
Step 3
* Note: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.
