Chicken, Rice, and Asparagus Soup

Garlic-herb rice mix and diced chicken are combined with vegetables (including asparagus & shiitake mushrooms) in broth and milk, and thickened.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 Tablespoon margarine
• 2/3 cup finely chopped onion
• 1 carrot, peeled and sliced
• 1 stalk celery, chopped
• 8 shiitake mushrooms, stems removed
• 4 (14 ounce) cans chicken broth
• 1 (8 ounce) box garlic and herb rice mix
• 12 fresh asparagus tips (use only the top 3 inches of the stalk)
• 1 1/2 cups milk
• 3 Tablespoons cornstarch
• 8 ounces purchased cooked honey-roasted chicken (or turkey) breast, diced
• 1/3 cup shredded cheddar cheese

Method

In a medium saucepan, melt the margarine over low heat. Add the onion, carrot, celery, and mushrooms; saute for 4 minutes or until light golden, stirring occasionally. Add the chicken broth, rice mix, and asparagus; raise heat to medium and simmer, covered, until asparagus is tender (approximately 10 minutes). In a small bowl mix 1/2 cup of the milk with the cornstarch until smooth. Stir into saucepan mixture along with the rest of the milk; cook and stir until slightly thickened. Stir in the chicken and heat 1 minute more. Sprinkle cheese on top of each serving.

Notes:

Number of servings: 4-6

Submitted By: dpuette
View all recipes by this user