Wednesday, April 30, 2008

Chicken And Wild Rice Soup


6 oz. box Uncle Ben's Wild Rice Mixture (original recipe kind), Already cooked
1 Tbls. vegetable oil
2 boneless, skinless chicken breast halves, chopped
8 oz. sliced fresh mushrooms (we didn't use these)
1 medium onion, chopped
3 cloves garlic, minced
2 (14 oz) cans chicken broth or 3 3/4 cups
1/2 tsp. dried tarragon, crushed
1/4 tsp. dried thyme, crushed
1/8 tsp. ground black pepper
1 can evaporated milk
2 Tbls. cornstarch
Heat oil in pan over med.-high heat. Add chicken, mushrooms, onion and garlic. cook, stirring occasionally, for about 5-8 minutes, until chicken is done. Add cooked wild rice, broth, tarragon, thyme, and pepper; bring to a simmer. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk. Cook, stirring occasionally, for 3 to 5 minutes, or until soup is thickened. Makes 6 servings. Enjoy!
The kids were not big fans, but mike and I enjoyed it. First time we have ever had it, but I thought it was pretty good!

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