Wild Rice Chicken Soup Recipe

As seen on News at Five with Diana Davis, here is the 2006 Miss Craighead County Rice recipe from Ms. Kellye Griffin...


  • 1 pkg. long grain and wild rice mix
  • 1/2 lb. boneless, skinless chicken breasts, cubed
  • 1/2 lb. sliced fresh mushrooms
  • 1/4 c. sliced carrots
  • 1-1/4 c. chopped onion
  • 1 tbsp. vegetable oil
  • 2 cans chicken broth (14 1/2 oz each)
  • 1/2 tsp. dried tarragon
  • 1/4 tsp. dried thyme
  • 1/8 tsp. pepper
  • 2 tbsp. cornstarch
  • 1 can evaporated milk (12 oz)
  • 6 tbsp. sliced green onions


Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute chicken, mushrooms, onions, and carrots 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.