Chicken and Wild Rice Soup

From Sister Jodie B.

Included in the Nov 2015 RS Newsletter

2 boxes of long grain wild rice (for example...Uncle Ben's)

2 lbs. Cooked diced chicken

2 T. Thyme

2 T. Tarragon

4 C. chicken broth

1 can evaporated milk (reserve ¼ C.)

2 T. cornstarch

Cook rice according to directions on box. 

In a separate bowl mix cornstarch and reserved ¼ C. evaporated milk until smooth.  Set aside cornstarch mixture.

After rice is cooked, add chicken, seasonings, broth and evaporated milk. 

Then add the cornstarch mixture.

Simmer for 20 minutes.