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Chicken And Wild Rice Soup

Prep Time: 10 minutes

6 servings


  6 oz long-grain and wild rice mix ( 1 box)

  1 Tbs vegetable oil

  2 boneless skinless chicken breast halves (about 8 ounces total)

  2 cans sliced fresh mushrooms (8 ounces)

  1 1/4 cups chopped onion (1 medium)

  2 cloves garlic

  3 3/4 cups chicken broth (two 14 1/2-ounce can)

  1/2 tsp dried tarragon

  1/4 tsp dried thyme

  1/4 tsp salt

  1/8 tsp ground black pepper

  1 1/2 cups NESTLÉ® CARNATION® Evaporated Milk (12 fluid-ounce can)

  2 Tbs cornstarch

  2 Tbs dry white wine

  Sliced green onions and toasted slivered almonds (optional)

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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.