Awesome Chicken and Wild Rice Soup

Submitted by barb-j

"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."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 (6 ounce) package long grain and wild rice blend, prepared
• 1 tablespoon vegetable oil
• 2 boneless skinless chicken breast halves, chopped
• 2 cups fresh mushrooms, sliced
• 1 1⁄4 cups onions, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans chicken broth
• 1⁄2 teaspoon dried tarragon
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (12 ounce) can evaporated milk
• 2 tablespoons cornstarch
• 2 tablespoons dry white wine
• green onion, sliced
• slivered almonds

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.