Name: Chicken and Wild Rice Soup
Prep time: 25 s
Cook time: 15 s
Total time: 40 s
Yield: 6
Ingredients: 1 box (6 ounces) long grain and wild rice mixprepared according to package directions; 1 tablespoon vegetable oil; 2 (about 8 ounces total) bonelessskinless chicken breast halveschopped; 2 cups (8 ounces) sliced fresh mushrooms; 1 1/4 cups (1 medium) chopped onion; 2 cloves garlicfinely chopped; 3 3/4 cups (two 14 1/2-ounce cans) chicken broth; 1/2 teaspoon dried tarragoncrushed; 1/4 teaspoon dried thymecrushed; 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.