Estimated Times
Preparation Time: 30 mins
Cooking Time: 15 mins
Servings: 6
1 package
(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
medium
onion, chopped
2 cloves
garlic, finely chopped
2 cans
(14.5 ounces each)
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
3 tablespoons
cornstarch
2 tablespoons
dry white wine (optional)
Sliced green onions (optional)
Toasted slivered almonds (optional)
HEAT vegetable oil in large saucepan. Add chicken, mushrooms, chopped 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.
FOR FREEZE AHEAD:
PREPARE as above; do not top with green onions and almonds. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Garnish with green onions and almonds.
|
Calories: 291
|
Calories from Fat: 77
|
Total Fat: 8.5 g
|
|
Saturated Fat: 3.3 g
|
Cholesterol: 39 mg
|
Sodium: 1184 mg
|
|
Carbohydrates: 34.8 g
|
Dietary Fiber: 1.4 g
|
Sugars: .9 g
|
|
Protein: 17.9 g
|
VIEW DETAILED NUTRITION INFORMATION
Bernadette
01/29/07
Rated:
Satisfying & Tasty
Made this soup on a gloomy and cold day.....fit the bill. Baked a loaf of bread to go along with our soup. So happy I made a double patch....
Celticmomma from Il.
12/30/06
Rated:
Everyone loved it.
For Christmas this year I had a soup buffet. I made 6 kinds of soup. I had the most request for this recipe. As for kid friendly - 5/10 kids picked out the Mushrooms.
Arijana from Chicago
05/19/06
Rated:
This Soup is a keeper!!!
I made this soup once before where I followed the recipe. This time I also used store bought roasted chicken . I reduced the amount of corn starch to one full tablespoon and added more wine. It tasted a lot better than the first time. My husband loved it!
Marilynn from Park Ridge, IL
01/24/06
Rated:
Just Wild about this soup!
I invited 6 friends over to "taste" this recipe because I planned to cook and serve it at our church for a Ministerial Association luncheon our church was hosting. I made a double batch just to be sure there was enough soup. I served the soup in a sour dough bread bowl and a salad. It was a real hit. They all loved it. And the bonus was that I had plenty to serve later that day for supper. The recipe makes plenty, plus it's easy to make.
Sheryl P. from Conyers, Georgia
10/21/04
Rated:
This soup is great!
I made this soup for dinner in a matter of minutes! It was easy and the taste was awesome! I even had it for lunch the next day. I'll be making a lot of this soup this Fall and Winter season...Enjoy!