Quick Chicken And Wild Rice Soup Recipes

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QUICK CHICKEN AND WILD RICE SOUP

"Because this warming soup takes advantage of several convenience items, it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's perfect for casual entertaining, because you can keep it warm in the slow cooker. The pot is always scraped clean."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8



Quick Chicken and Wild Rice Soup image

Steps:

  • In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. , Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.

Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1239mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

5-2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken

QUICK CHICKEN & WILD RICE SOUP

My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. -Teresa Jacobson, St. Johns, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (2 quarts).

Number Of Ingredients 10



Quick Chicken & Wild Rice Soup image

Steps:

  • Cook rice mix according to package directions., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Stir in chicken and rice mixture; heat through.

Nutrition Facts : Calories 465 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1095mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein.

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
3 cups 2% milk
1-1/2 cups chicken broth
2 cups cubed cooked chicken

CHICKEN WILD RICE SOUP

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

Provided by Juenessa

Categories     Chicken

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15



Chicken Wild Rice Soup image

Steps:

  • In a large saucepan, combine the first nine ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 30 minutes.
  • In a soup kettle or 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 or broth.
  • Add rice and chicken; heat through.

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrot
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granule
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or 1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

CHICKEN AND WILD RICE SOUP

Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley.

Provided by Mary Cox

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9



Chicken and Wild Rice Soup image

Steps:

  • Prepare rice mix according to package directions.
  • In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
  • For a thicker soup, stir in half-and-half and cook 5 minutes more.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 43.4 g, Cholesterol 68.2 mg, Fat 12.8 g, Fiber 1.8 g, Protein 22.3 g, SaturatedFat 5.7 g, Sodium 1456.3 mg, Sugar 6.4 g

1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
2 boneless chicken breast halves, cooked and cubed
3 cups chicken broth
1 (16 ounce) package frozen pearl onions
1 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup half-and-half cream

CROCK POT CHICKEN AND WILD RICE SOUP

I found this recipe in a Crock Pot recipe box I recently purchased. It is easy to make and easier to eat! Especially great for a quick meal on a cold, winter day.

Provided by swampersmom

Categories     < 15 Mins

Time 15m

Yield 9 1-1/2 cup servings

Number Of Ingredients 10



Crock Pot Chicken and Wild Rice Soup image

Steps:

  • DO NOT use quick cooking or instant rice.
  • Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
  • Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
  • Stir in vinegar, if desired.

Nutrition Facts : Calories 150.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 64.6, Sodium 589.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.7, Protein 24.7

3 (14 1/2 ounce) cans chicken broth
2 lbs boneless skinless chicken breasts
2 cups water
1 cup sliced celery
1 cup diced carrot
1 (6 ounce) package long grain and wild rice blend
1/2 cup chopped onion
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon dried parsley flakes
2 teaspoons white vinegar (optional)

QUICK CHICKEN RICE SOUP

"I combined three recipes to come up with this take on the classic creamy chicken rice soup," says Marge Wagner from Roselle, Illinois. "I cut down on the butter, increased the vegetables and eliminated the half-and-half cream. This lower-fat version is truly delicious...and no one can tell it's light!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14



Quick Chicken Rice Soup image

Steps:

  • In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. , Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 648mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked long grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup 2% milk
2 tablespoons lemon juice
1 tablespoon white wine, optional

CHICKEN AND WILD RICE SOUP

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

Provided by Earthymom

Categories     Clear Soup

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16



Chicken and Wild Rice Soup image

Steps:

  • Heat olive oil over medium heat.
  • Saute the parsley, onion, tomatoes, garlic, carrot, and spices until onion is tender.
  • Add the chicken broth, rice and chicken peices. Bring to a simmer, reduce heat and cover. Simmer about 45 minutes. (Add more water if soup becomes thicker than you like).
  • Remove chicken. Cool slightly and remove meat from bones. Add cut up chicken back into soup.
  • Add the peas and white wine.
  • Let simmer additional 15 minutes.

Nutrition Facts : Calories 247, Fat 8.8, SaturatedFat 2, Cholesterol 30.9, Sodium 304, Carbohydrate 26, Fiber 3, Sugar 3.6, Protein 16.7

2 tablespoons coarsely chopped fresh parsley
2 tomatoes (finely chopped (I peel them first)
1 onion, coarsely chopped
1 carrot (sliced on the diagonal)
2 chicken breasts
2 garlic cloves, finely chopped
1/2 teaspoon oregano
1/4 teaspoon rubbed sage
1/4 teaspoon basil
1/4 teaspoon ground coriander (optional)
1 1/2 tablespoons olive oil
salt and pepper
16 ounces chicken broth
1 cup wild rice or 1 cup wild rice mix
1/4 cup frozen peas
1/4 cup white wine (optional)

CHICKEN NOODLE AND WILD RICE SOUP

Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.

Provided by mollypie

Categories     Chicken

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 12



Chicken Noodle and Wild Rice Soup image

Steps:

  • In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
  • Add Frozen egg noodles and return to a boil.
  • Reduce heat cover and simmer for 15 minute.
  • Add rice and seasoning packet and cook for 5 minute.
  • In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
  • Add the flour mixture slowly to the soup pot stirring constantly.
  • Bring to boiling; cook 1 minute or until thickened and bubbly.
  • Slowly add half and half to soup stirring constantly.
  • Add diced chicken.
  • Heat through.

Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2

80 ounces chicken broth
12 ounces egg noodles (Pkg. frozen)
1 (6 1/4 ounce) box wild rice mix (quick cook)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups half-and-half
2 cups cooked boneless skinless chicken breasts (diced)
1/2 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)

QUICK WILD RICE SOUP

While my mother helped out on the family farm, I took over in the kitchen and have been cooking ever since. I often serve this soup with a loaf of warm bread.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings (2-1/2 quarts).

Number Of Ingredients 6



Quick Wild Rice Soup image

Steps:

  • In a large skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 teaspoon drippings; saute onion in drippings. , In a large saucepan, cook rice according to package directions. Stir in the soup, milk, cheese and onion. Crumble eight strips of bacon; add to soup. Cook and stir over low heat until cheese is melted. Crumble remaining bacon and sprinkle over soup.

Nutrition Facts :

10 bacon strips
1 medium onion, chopped
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
4 cups milk
2 cups process cheese (Velveeta)

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

CHICKEN WILD RICE SOUP

I got this from a Quick Cooking magazine and it has become a favorite. If you have leftovers, you may need to add additional water when reheating because it gets pretty thick after it is refrigerated. 3/5/10--I went back and looked at my original recipe. I tweaked this by upping the veggies, and I probably use more chicken as Hokies suggested. I usually am pretty sloppy with my measurements on this one, so feel free to add more than the one cup!

Provided by DeniseBC

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



Chicken Wild Rice Soup image

Steps:

  • In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes.
  • Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
  • Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.

Nutrition Facts : Calories 154.1, Fat 7.8, SaturatedFat 2.2, Cholesterol 27.7, Sodium 711.7, Carbohydrate 11.4, Fiber 1, Sugar 2.5, Protein 9.8

5 2/3 cups water
1 (4 1/3 ounce) package long grain and wild rice blend
1 (2 1/4 ounce) envelope Lipton soup secrets noodle soup mix
2 celery ribs, sliced
2 medium carrots, chopped
2/3 cup onion, chopped
2 (10 3/4 ounce) cans cream of chicken soup (I use low fat)
1 cup cooked chicken breast, cubed

CHICKEN WILD RICE SOUP I

A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

Provided by Sue

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 17



Chicken Wild Rice Soup I image

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  • Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g

½ cup butter
1 finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

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CHICKEN AND WILD RICE SOUP - EAT YOURSELF SKINNY
Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove! It’s officially soup season! Seriously one of my favorite times of the year and this chicken and wild rice soup is hearty, delicious and I can guarantee your kitchen will smelling …
From eatyourselfskinny.com

KIM’S QUICK & CREAMY CHICKEN WILD RICE SOUP | FOODTALK
Looking for a recipe for a quick & creamy and hearty Chicken Wild Rice Soup? I would love to share mine with you! As the weather gets colder, I love to serve hearty soups. This Chicken Wild Rice soup is one of my favorites! It is quick to prepare.Prepare The Wild Rice The most time consuming part of the process is going to be cooking the wild rice. One cup of uncooked wild …
From foodtalkdaily.com

EASY CHICKEN AND RICE SOUP RECIPE - DINNER, THEN DESSERT
Chicken and Rice Soup is a quick one-pot soup made completely from scratch with fresh chicken breasts and a handful of pantry items and seasonings. This recipe is made with long grain rice, like jasmine rice or basmati rice, but shorter grains like arborio work just as well. Brown rice and wild rice will take longer to cook, so use instant rice if you are short on …
From dinnerthendessert.com

CHICKEN AND WILD RICE SOUP - SIMPLE TO SCRATCH
In a large stockpot, heat a tablespoon of oil on medium heat. Sear the drumsticks for 4 minutes, about 2 minutes per side, or until golden brown. Remove from pot and set aside. Add 2 tablespoons of oil. Add the onion. Saute for about 2 minutes, sprinkling kosher salt over the onion about halfway through cooking.
From simpletoscratch.com

CRACK CHICKEN WILD RICE SOUP RECIPE WITH MUSHROOM AND BACON
C rack Chicken Rice Soup – Quick, easy, and super satisfying. This crack chicken and wild rice soup recipe is pure comfort food at it’s best. Use a rotisserie chicken or leftovers and this easy chicken soup is ready in 25 minutes! Just dump everything in the pot, bring to a boil and simmer. So easy and super delicious!
From eatwell101.com

CREAMY CHICKEN-WILD RICE SOUP RECIPE - FOOD.COM
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 …
From foodful.wew.selfip.com

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