Ingredients:
1 box (6 oz.) long grain and wild rice mix, prepared according to package directions
1 tablespoon vegetable oil
2 (about 8 oz. total) boneless, skinless chicken breast halves, chopped
2 cups (8 oz.) sliced fresh mushrooms
1 1/4 cups (1 medium) chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth, (two 14 1/2-oz. cans)
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 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
2 tablespoons dry white wine
Green onions, and toasted slivered almonds (optional)
Directions:
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.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
