HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Soups & Stuff -> Soups Chicken and Wild Rice Soup Recipe Rating: N/A Printer Friendly Recipe submitted by submitter Ingredients   (view qty in metric system instead) 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) evaporated milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional) Sliced green onions (optional) Toasted slivered almonds (optional Directions 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. Serving Size: 6 Related Recipes •   Chicken, Pear and Wild Rice Casserole •   Easy Baked Wild Rice Amandine •   Minnesota Wild Rice Broccoli Casserole •   Quick Wild Rice and Broccoli Casserole •   Wild Rice Porridge •   Crockpot Sourdough and Wild Rice Stuffing •   Easy Chinese Pork Chops •   Chicken and Dressing Casserole •   Chicken and Dressing Casserole •   Wild Rice and Mushroom Soup •   Mexican Chicken Casserole •   Al Fresco Chicken-Wild Rice Salad •   Mom's Fiesta Chicken and Rice Casserole •   Beef and Chicken Stroganoff •   Quick Curried Chicken with Rice •   Roast Turkey with Wild Rice-Pecan Stuffing •   Quick Beef and Chicken Stroganoff Casserole •   Mediterranean Chicken and Lemon Soup •   Simple and Spicy Grilled Chicken with Rice •   Super Easy Crockpot Clam Chowder View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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