OK, here's a new recipe I tried last week that got two thumbs up from everyone in the family, including incredibly picky Rachel. Well, actually, Abbie said she didn't like it, but I think she was just in one of those moods, if you know what I mean! I got the recipe out of a Taste of Home magazine. I love checking those out of the library - they're always good for one or two "keepers" per issue!
Chicken Wild Rice Soup
Prep: 25 min. Cook: 15 min
1 package (6 ounces) long grain and wild rice mix
1/2 lb. boneless, skinless chicken breasts, cubed
1/2 lb. sliced fresh mushrooms
1-1/4 cups chopped onions
2 garlic cloves, minced
1 tablespoon vegetable oil
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
Prepare rice mix according to package directions, omitting the butter. Meanwhile, in a large saucepan, saute chicken, mushrooms, onions and garlic in oil until chicken is no longer pink and vegetables are tender.
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 the mixture to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.
Yield: 10 servings (2-1/2 quarts)
Notes: I used the Uncle Ben's quick-cook (5 minute) type of rice to cut my prep time way down. I used two pre-packaged boneless chicken breasts (thawed). I bought my mushrooms pre-sliced. I just cut a small onion into large chunks that the kiddos could pick out, but we could still get the flavor in the soup. I forgot about the garlic, but it wasn't needed. I totally skipped the tarragon, thyme and pepper, and didn't bother with the green onion garnish. Very quick, very easy, and very tasty! Let me know if you try it!