Chicken Wild Rice Soup

Chicken and Wild Rice Soup

When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread

Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins

1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 

3 cups chopped, cooked chicken 

1 tablespoon vegetable oil
1 cup shredded carrots

1 medium onion, chopped
2 cloves garlic, finely chopped 

2 cans (14.5 ounces each) chicken broth 

1/4 teaspoon ground black pepper 

1 can (12 fluid ounces) Evaporated Milk 

3 tablespoons cornstarch 

2 tablespoons dry white wine (optional)
 

HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.

Combine vegetables, rice, chicken, broth 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.

FOR Supper Swap:PREPARE as above; cool soup completely. Place in Ziploc Bag; 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.