Creamy Chicken and Wild Rice Soup
When you're craving comfort, but not its bulk, try this home-style soup.
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
3 cloves garlic, finely chopped
3 1/2 cups water
1 cup wild rice mix or medium or long-grain rice
4 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
3 tablespoons cornstarch
2 tablespoons dry white wine (optional)
Sliced green onions (optional)
Toasted slivered almonds (optional)
- Heat oil in large saucepan over medium-high heat. 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 water, rice, bouillon, tarragon, thyme and pepper; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook, stirring occasionally, for 15 minutes. 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.
Makes 6 servings.
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.
Nutritional Information Per Serving (1/6 of recipe): Calories: 291 Calories from Fat: 77 Total Fat: 8.5 g Saturated Fat: 3.3 g Cholesterol: 39 mg Sodium: 1184 mg Carbohydrates: 34.8 g Dietary Fiber: 1.4 g Sugars: .9 g Protein: 17.9 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.