Chicken and Wild Rice Soup
This home-style Chicken and Wild Rice Soup is light and nourishing and quite easy to make. The rice adds great texture and flavor. Freeze this one to have on hand when you are pressed for time. Top with toasted almonds and thinly sliced green onions to add a final flair.
- 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)
Directions, Reviews, Nutrition
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.
What did you think? Share Your Review »
Thank you for reviewing this recipe.
I made a HUGE batch of this soup for freezer meals. Turned out perfectly! Lots of good feedback. Perfection.
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....
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.
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!
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.
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
- Amount Per Serving
- Calories: 291
- Calories from Fat: 77
- Total Fat: 8.5g (13% of DV)
- Saturated Fat: 3.3g (17% of DV)
- Cholesterol: 39mg (13% of DV)
- Sodium: 1184mg (47% of DV)
- Carbohydrates: 34.8g (11% of DV)
- Dietary Fiber: 1.4g (6% of DV)
- Sugars: .9g
- Protein: 17.9g
- Vitamin A: 5% of DV
- Vitamin C: 8% of DV
- Calcium: 21% of DV
- Iron: 16% of DV
*Percent Daily Values are based on a 2,000 calorie diet.