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, RICE, AND GREEN BEAN CASSEROLE
This is comfort food at its best! Yum!
Provided by JEHASTY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
- While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 22.8 g, Cholesterol 60 mg, Fat 37.1 g, Fiber 2.8 g, Protein 21.7 g, SaturatedFat 6.1 g, Sodium 755.6 mg, Sugar 2.2 g
GREEN CHILE CHICKEN AND RICE SOUP
Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!
Provided by sara
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
- Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
- Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
- Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
- Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g
WILD RICE CHICKEN DINNER
With chicken, green beans and the nice crunch of water chestnuts and almonds, this casserole has everything you need. Using ready-to-serve wild rice makes putting it together a breeze. -Lorraine Hanson, Independence, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 11
Steps:
- Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through. , Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13x9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 357 calories, Fat 21g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
CHICKEN & VEGETABLE WILD RICE SOUP
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama
Provided by Taste of Home
Categories Lunch
Time 6h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.
Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
CHICKEN, WILD RICE AND GREEN BEAN SOUP
This is very easy, and economical when chickens are on sale. I've had good comments on this one. The dried vegetable flakes, brown and wild rices are sold in the bulk section of many supermarkets or natural food stores. This is the best use I know for frozen green beans. The liquid of the soup supports them somehow and makes them seem fresh.
Provided by Heirloom Tomato
Categories Poultry
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken inside and out and put it in a 6 quart pot. Add water to cover the chicken up to 2 inches or so beneath the rim of the pot.
- Bring to a simmer and simmer until foam appears on top of the water. Skim off all the foam (scum) and discard it.
- Add the dried vegetable mix, the brown rice and the wild rice, the curry powder and the salt to the pot and simmer covered for 45 minutes to one hour or until the chicken is completely cooked.
- If you have the thin green beans that are longer than one-bite-size, use a sharp knife to cut them into bite-size lengths.
- Remove the chicken from the pot and add the still-frozen green beans.
- Simmer covered 10 to15 minutes more until green beans are just tender while you remove skin, bones and other unwanted bits from the chicken.
- Cut the chicken meat into chunky pieces and return it to the soup.
- For the low-fat version, chill the soup and skim the chicken fat off the top, then reheat. For maximum flavor, leave the fat in!
Nutrition Facts : Calories 566.5, Fat 35.9, SaturatedFat 10.2, Cholesterol 162.6, Sodium 929.5, Carbohydrate 18.1, Fiber 2.3, Sugar 0.3, Protein 41.1
CHICKEN SOUP WITH WILD RICE AND HOMINY
We love the combination of wild rice and hominy in this simple soup. Brown rice or any leftover cooked grain would work well, too. We use a few tricks to get maximum comforting flavor into the soup, starting by enriching the chicken broth with a roast chicken carcass and by adding chopped cilantro and scallion at the very end for freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 cups (4 servings)
Number Of Ingredients 12
Steps:
- Cook the rice according to package directions; set aside to cool.
- Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
- Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.
CHICKEN AND GREEN BEANS WITH RICE
This beany chicken and rice recipe is easily baked and is ready for dinner in just an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Butter 2-quart casserole. Mix all ingredients in casserole.
- Cover and bake 45 to 50 minutes or until beans are tender.
Nutrition Facts : Calories 175, Carbohydrate 20 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg
CHICKEN AND WILD RICE CASSEROLE
I got this recipe from a work luncheon. I used Kraft mayo because I like the taste of Kraft over Hellman's. Use the one you like because you can taste the mayo a little bit. This makes great leftovers to take for lunch the next day...one of the few leftover dishes my husband will eat! Often I will cook this on a Sunday evening so when I come home from work on Monday dinner is ready.
Provided by love to cook 1147866
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl.
- Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.
Nutrition Facts : Calories 557.7, Fat 35.3, SaturatedFat 10.3, Cholesterol 123.3, Sodium 910.1, Carbohydrate 26.2, Fiber 3.5, Sugar 5.9, Protein 34.5
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