1 box (6 ounces) long grain and wild rice mix
1 tablespoon vegetable oil
2 (8 ounce total) boneless, skinless chicken breast halves, chopped
1 ¼ cup chopped onion
2 cloves garlic, finely chopped
3 ¾ cups chicken broth
½ teaspoon dried tarragon crushed
¼ teaspoon dried thyme crushed
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 can carnation evaporated low-fat 2% milk
2 tablespoon cornstarch
2 tablespoon dry white wine
- 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.
Amount per serving