CREAMY CHICKEN AND WILD RICE SOUP
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
Provided by Stephanie G
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g
COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP
I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).
Provided by Raquel Grinnell
Categories Chowders
Time 1h
Yield 1 pot of soup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Open rice, pull out seasoning packet and set aside.
- In a small bowl, combine pepper and flour. Set aside.
- In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
- In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
- Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
- Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CREAMY CHICKEN 'N' WILD RICE SOUP
Hinckley, Minnesota's Bonnie Erickson shares a comforting, cool-weather soup that's chock-full of homey, harvest goodness. "I'm always being asked to make this recipe for friends," she adds, "and there's never any left over!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 707mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CREAMY CHICKEN WILD RICE SOUP
I usually double this recipe or triple it - we LOVE this soup (stew? it's on the thicker side)! You can easily freeze this to reheat later - I like to do it in my food-saver bags, then all I have to do is boil the bag. I tend to "eye-ball" my measurements on the onion, carrots, celery because they just add more wonderful flavor anyways. With the wild rice - you can either use the directions listed below or cook according to the package directions with as much rice as you want! :) Serve with a nice crusty bread - I really like french or ciabatta because they're both good at soaking up the last wonderful drops in the bowl!
Provided by Jollymae
Categories < 60 Mins
Time 35m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
- Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.
Nutrition Facts : Calories 385.9, Fat 22, SaturatedFat 11.7, Cholesterol 106.9, Sodium 806.1, Carbohydrate 21.4, Fiber 1.6, Sugar 1.4, Protein 25.1
NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP
Steps:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
MEL'S CREAMY CHICKEN AND WILD RICE SOUP
I could not find exactly what I was looking for so I created this recipe from combining a couple of others. My family loves this served with a really crusty bread. Updated Jan 2013 - I am still tweaking and think I have the perfect soup now. I've made all the adjustments below in the recipe. For reheating the soup you may need to add a couple of tablespoons of milk or half & half to the soup and stir before heating to help with the thickness.
Provided by HokiesMom
Categories Chicken
Time 45m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over medium heat, saute the onions and garlic in the olive oil for 2-3 minutes. Add the carrots and celery and continue sauteeing for another 3-4 minutes or until veggies are softened.
- Add broth and chicken to the pot and increase heat to bring the mixture just to boiling then stir in rice but NOT the seasoning packet - keep that aside. Cover and reduce heat to low and continue to cook and stir occasionally.
- In a measure cup, combine pepper and flour.
- In a medium sized saucepan, melt the butter over medium heat. Stir in the contents of the seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture to form a roux. Whisk constantly.
- Whisk in the half and half and the milk a little at a time until fully incorporated and smooth and continue cooking and whisking for 5 minutes until mixture is thickened.
- Stir cream mixture into broth and rice. Cover and cook over a medium low heat until heated through and broth is thickened, about 15 minutes, stirring occasionally.
- Makes approximately 10 cups of soup. Depending on the size bowl and serving you can easily feed 4-6 people.
Nutrition Facts : Calories 400.9, Fat 25.1, SaturatedFat 12.5, Cholesterol 100, Sodium 279.4, Carbohydrate 18.4, Fiber 1.3, Sugar 4.2, Protein 26.5
JAN'S COMFORTING, YUMMY BUT NAUGHTY CHICKEN WILD RICE SOUP
This soup is to die for! My friend Jan makes it for potlucks and I can never get enough. It is the best, yummiest, soup around. Good for those cold winter days and those times when you need comfort food. I don't even want to think about the calories....
Provided by Kimke
Categories Rice
Time 2h15m
Yield 6 bowls
Number Of Ingredients 9
Steps:
- Cook rice according to directions and brown the ground beef.
- Put all ingredients into crockpot.
- cook on high for 2-3 hours.
- Enjoy.
CREAM OF CHICKEN WITH WILD RICE SOUP
This makes a lovely chicken and wild rice soup.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
- In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
- In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
- Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
- Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g
CREAMY CHICKEN, LEEK, AND WILD RICE SOUP
This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.
Provided by Val-Flowers
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
- Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
- Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 39.6 g, Cholesterol 69 mg, Fat 17 g, Fiber 2 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 2421.2 mg, Sugar 3.3 g
CREAMY CHICKEN-WILD RICE SOUP
The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 2h25m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, celery and carrots in a large sauce pan for 5 minutes.
- Add mushrooms and saute another 5 minutes.
- Add flour and stir well.
- Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
- Bring just to boil, reduce heat and bring to simmer.
- Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
- Allow to heat through, then pour in half-and-half.
- Simmer soup for 1 to 2 hours- do not boil.
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- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
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