Friday, January 8, 2010

Chicken and Wild Rice Soup

Preparation Time: 30 mins
Cooking Time: 15 mins
Servings: 6

1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
1 tablespoon vegetable oil
2 (about 8 oz. total) boneless, skinless chicken breast, chopped (OR USE ½ ROTISSERIE CHICKEN INSTEAD)
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 (I left it out the first time, still good)
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 oz. can evaporated milk
3 tablespoons cornstarch
Sliced green onions (optional)
Toasted slivered almonds (optional)

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. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

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.

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