Another Chicken Soup

Chicken & Wild Rice Soup

6 oz box long grain & wild rice, cooked as directed (about 3 cups)
1 tablespoon oil
8 oz boneless chicken breast, chopped
2 cups sliced mushrooms (8 oz. pck)
1 ¼ cup chopped onion (1 medium)
2 cloves garlic, crushed
3 ¾ cups chicken broth
½ teaspoon tarragon
¼ teaspoon thyme
1/8 teaspoon black pepper
1 ½ cups fat-free evaporated milk
2 tablespoons cornstarch
2 tablespoons dry white wine, optional

Sauté chicken, mushrooms, onion and garlic in oil. Add broth and spices. Bring to a boil. Combine cornstarch with a small amount of the milk and stir into the boiling soup. Add the rest of the milk and the rice with the optional wine. Bring to a boil again. Makes 6 servings (approx 1 ½ cups and 250 calories each).

To make your own evaporated milk, combine 2 parts dry milk powder with 3 parts warm water and mix well. For 1 ½ cups, use ¾ cup milk powder and 1 1/8 cups water.