Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
This rich soup is so comforting. Real soul food.

Serves 10

• 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) low sodium chicken broth
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 1 - 12 ounce can evaporated skim milk
• 5 chopped green onions

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.

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. Yield: 10 servings (2-1/2 quarts).

Per Serving (per cup): 163 Calories; 2g Fat (11.0% calories from fat); trace Saturated Fat; 15g Protein; 22g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.