Creamy Soy Curl Chicken And Wild Rice Soup Recipes

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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



Creamy Chicken and Wild Rice Soup image

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

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

CREAMY CHICKEN AND WILD RICE SOUP

My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.

Provided by I_luv_sweets

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14



Creamy Chicken and Wild Rice Soup image

Steps:

  • In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
  • Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
  • Reduce heat and simmer for about 20 minutes or until rice is tender.

Nutrition Facts : Calories 294.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 45.9, Sodium 691.9, Carbohydrate 23, Fiber 1.4, Sugar 1.5, Protein 17.6

1/3 cup wild rice, uncooked
1 quart water
1 medium onion, chopped
1 celery rib, chopped
1 carrot, chopped
3 tablespoons olive oil
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken broth
2 cups skim milk
1/2 teaspoon dried rosemary
1 teaspoon salt
fresh cracked pepper
2 cups cooked chicken breasts, shredded

CREAMY SOY CURL CHICKEN AND WILD RICE SOUP

Make and share this Creamy Soy Curl Chicken and Wild Rice Soup recipe from Food.com.

Provided by vegan mom

Categories     < 4 Hours

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 18



Creamy Soy Curl Chicken and Wild Rice Soup image

Steps:

  • Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, onions, carrots, celery, garlic, bay leaf, broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours.
  • Rehydrate soy curls in broth until soft, drain and squeeze out water. Dice into bite sized pieces. Mix with rosemary and lemon juice and saute in olive oil until browned.
  • Melt butter in a small saucepan.
  • Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
  • Add the bechemel sauce and cooked soy curls to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Nutrition Facts : Calories 404.7, Fat 26.6, SaturatedFat 20.5, Cholesterol 25.4, Sodium 900.6, Carbohydrate 38.7, Fiber 3.2, Sugar 3.1, Protein 6.7

1/2 cup uncooked wild rice
1/2 cup uncooked basmati rice
1 cup onion, diced
1 cup carrot, diced
3/4 cup celery, diced
4 -5 garlic cloves, minced
1 -2 bay leaf (depending on strength)
8 cups vegetable broth (use Better Than Bouillon No Chicken)
2 cups water
1 tablespoon italian seasoning
1 1/2 teaspoons black pepper
2 teaspoons salt
5 tablespoons butter
1 lb dried textured vegetable protein (soy curls)
2 tablespoons fresh rosemary, minced
1/4 cup lemon juice
1/2 cup all-purpose flour
2 cups unsweetened coconut milk

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