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.
SOUTHWEST CHICKEN AND WILD RICE SOUP
Kind of a smoky, southwestern-style soup. You can make this with 2 [3-oz], cans of chicken, but I prefer to use fresh-cooked chicken, as it's lower in sodium.
Provided by Terrie Hoelscher @Blessed1
Categories Chicken Soups
Number Of Ingredients 15
Steps:
- Cut up the chicken breasts to bite-sized pieces. Heat 2 T. olive oil in a large skillet. When oil is heated, brown chicken quickly, on all sides. With a slotted spoon, remove to a platter; cover and keep warm.
- To the skillet, add onion and celery. Saute', stirring occasionally, 8 - 10 minutes, until onion and celery are softened and translucent.
- Stir in the cream of chicken soup and chicken broth. Stir well to combine.
- Add rice, carrots, chicken and all its juices, chili powder, cumin, chipotle chile and 3/4 cup of the Jack cheese. Let simmer, stirring occasionally, for about 10 minutes, for flavors to blend.
- Stir in cream and chopped cilantro. Blend well.
- Serve hot, garnished with extra shredded cheese and cilantro sprigs.
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