Chicken and Wild Rice Soup
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet satisfying. Serve with sliced French bread and your meal is complete.
1 (6-ounce) box 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 1/4 cups (1 medium) chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth, (two 14.5-ounce cans)
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
2 tablespoons dry white wine
Green onions, and toasted slivered almonds (optional)
- Heat oil in large saucepan. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, until vegetables are tender and chicken is no longer pink.
- Add rice, broth, tarragon and thyme; 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, until soup is thickened.
- Garnish each serving with sliced green onions and toasted slivered almonds. if desired.
Makes 6 servings.
Note: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Low-fat Milk for Evaporated Milk.
Nutritional Information Per Serving (1/6 of recipe): Calories: 270 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 3.5 g Cholesterol: 30 mg Sodium: 1040 mg Carbohydrates: 29 g Dietary Fiber: 1 g Sugars: 4 g Protein: 14 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.