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.
CHICKEN AND WILD RICE SOUP
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
- Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
- Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)
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
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
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
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
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.
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
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
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
CHICKEN AND WILD-RICE SOUP
Steps:
- In a large pot, heat oil over medium. Add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add chicken broth, rice, and the water. Bring to a boil; reduce to a simmer. Cover and cook 35 minutes.
- Add chicken, carrots, and celery. Return to a boil; reduce heat to a simmer. Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes. With a slotted spoon, transfer chicken to a cutting board. Shred with two forks.
- Return chicken to pot; season soup with salt and pepper. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Reheat gently before serving.
- Rice Blends
- Wild-rice blends, which often combine wild rice with white, brown, basmati, and other types of rice, tend to have a more complex flavor and texture than any one variety. You can substitute a blend in any recipe that calls for wild rice.
OUTSTANDING CHICKEN AND WILD RICE SOUP
This is a recipe from a local coffee shop here in Oklahoma. It's wonderful, and best with cornbread or just crackers. this soup is definitely a treat!
Provided by Krystal Shankle
Categories Chicken
Time 2h30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 14
Steps:
- Boil chicken in 6 cups of water until well done.
- Take chicken out let cool a while.
- Now you need to add your wild rice.
- Add carrots cook 5 minutes then add in celery, onion and garlic.
- Cook for 15 minutes.
- Debone chicken pieces and pull apart using hands making small pieces of chicken.
- Add to soup mixture.
- Now it is time to add all your dry seasonings to your soup.
- It is also time to add your peas and corn.
- After this is the time to add your heavy cream.
- Cook on a medium temperature, stirring often until you see it start to cook down or thicken up.
- This will be a process of about 2 hours cooking time.
- But may I state "WELL WORTH IT"!
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
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.
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
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
WILD RICE CHICKEN SOUP
This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink., Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through.
Nutrition Facts : Calories 213 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 983mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
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
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.
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
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
CHICKEN AND WILD RICE SOUP
Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.
Provided by luvmybge
Categories Chowders
Time 35m
Yield 13 cups
Number Of Ingredients 9
Steps:
- Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
- Add water (or broth), seasoning packet from rice, broccoli, and chicken.
- Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
- Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
- Serve immediately.
Nutrition Facts : Calories 128.3, Fat 7.2, SaturatedFat 3.5, Cholesterol 29.3, Sodium 470.8, Carbohydrate 5.9, Fiber 1.1, Sugar 2.6, Protein 10.2
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
- To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
- Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
- Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
- Serve warm topped with more Parmesan.
- Enjoy!
CHICKEN AND WILD RICE SOUP
This soup is for real -- creamy, earthy, chickeny and filling. Get your simmer on!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat broth, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently.
- Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.
Nutrition Facts : Calories 310, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 1/2 g
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CHICKEN AND WILD RICE SOUP RECIPE - AMANDA JOHNSON | …
From foodandwine.com
5/5 Category Soup
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #bisques-cream-soups #soups-stews #rice #pasta-rice-and-grains
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