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Chicken Wild Rice Soup with Mushrooms

4.8 | 6 Reviews
Total Time:Prep: 30 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Sheila Bradshaw, Powell, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.

TEST KITCHEN APPROVED

Chicken Wild Rice Soup with Mushrooms

4.8 | 6 Reviews Add your review
Yield:10 servings (2-1/2 quarts)
Prep:30 min
Cook:15 min
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Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1-1/4 cups chopped onions
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 can (12 ounces) evaporated milk
  • 6 tablespoons sliced green onions
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Directions

  1. Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute the chicken, mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer.
  2. Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.

Nutrition Facts

1 cup: 120 calories, 2g fat (0 saturated fat), 1mg cholesterol, 427mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.
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