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How to make it

  • Prepare rice mix according to package directions, omitting the butter.
  • Meanwhile, in a large saucepan, saute chicken, mushrooms, onions & garlic in oil until chicken is no longer pink & vegetables are tender. (If using any leftover cooked chicken, just cook the veggies until tender.)
  • Add the prepared rice, broth, tarragon , thyme & pepper; bring to a boil. (Add leftover chicken now if using any)
  • In a bowl combine the cornstarch & evaporated milk until smooth; stir into rice mixture.
  • Return the mixture to a boil; cook for 1 to 2 minutes or until slightly thickened.
  • Garnish with green onions.

Reviews & Comments 7

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  • hoosiermom68 9 years ago
    I love soup-this sounds awesome.Thanks 4 sharing!!
    Was this review helpful? Yes Flag
  • debalena 9 years ago
    We do ricing here in Minnesota, a friend just
    gave me some that they parched themselves. So, I am
    going to try this receipe tomorrow. I will let
    you know.
    Was this review helpful? Yes Flag
  • firedup 9 years ago
    This sounds goood. I'll try it on a cold day.
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  • cheflette 9 years ago
    Even though it's almost 100 degrees today...this sounds so good! I will be trying this when we have a rainy day!
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  • whonel 9 years ago
    Even summers in the San Francisco Bay Area can have their chilly moments. I'm not waiting for winter! Thanks for the post.
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  • linebb956 9 years ago
    Bookmarking for our 6 weeks of winter! I love soup!
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  • krumkake 9 years ago
    Oh you know I'm a Minnesota girl at heart - this is MY KIND OF SOUP...can't wait to give it a try.
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