Total Time
50mins
Prep 20 mins
Cook 30 mins

Great tasting soup seasoned with tarragon and thyme. Sliced almonds and green onion garnish are a must! I have made this with plain wild rice and it turned out just as well as using the packaged mix. I have made this for our Souper Bowlers Club at a couple times and it has been a hit.

Ingredients Nutrition

Directions

  1. Heat vegetable oil in large saucepan over medium-high heat.
  2. Add chicken, mushrooms, onion and garlic.
  3. Cook, stirring occasionally for 5-8 minutes or until vegetables are tender and chicken is no longer pink.
  4. Add rice, broth, tarragon, thyme, salt and pepper.
  5. Bring to a boil over medium-high heat.
  6. Combine small amount of evaporated milk and cornstarch in a small bowl; stir until smooth.
  7. Add to saucepan with remaining evaporated milk and wine.
  8. Cook stirring occasionally for 3-5 minutes or until soup is thickened.
  9. Garnish with green onions and almonds.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a