Chicken Wild Rice And Green Bean Soup Recipes

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CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

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

1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
2 boneless, skinless chicken thighs (about 8 ounces total)
1/3 cup wild-rice blend (seasoning packet discarded)

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



Chicken, Rice, and Green Bean Casserole image

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

1 (6 ounce) package wild rice (such as Uncle Ben's ®)
3 cups water
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast meat - cut into chunks
1 (14.5 ounce) can French-cut green beans, drained
1 (10.75 ounce) can cream of mushroom soup
1 cup mayonnaise

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



Green Chile Chicken and Rice Soup image

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

3 cups water
1 tablespoon dried oregano
1 teaspoon kosher salt
¼ teaspoon garlic powder
2 skinless, boneless chicken breast halves
1 cup medium-grain white rice
1 teaspoon olive oil
1 small white onion, diced
3 cups low-sodium chicken broth
1 cup chopped green chile peppers
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon garlic powder
4 ounces shredded Monterey Jack cheese

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



Wild Rice Chicken Dinner image

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

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
2 packages (16 ounces each) frozen French-style green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (8 ounces each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 ounces each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

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



Chicken & Vegetable Wild Rice Soup image

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

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

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



Chicken, Wild Rice and Green Bean Soup image

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

1 whole chicken, rinsed inside and out
water
3/4 cup dried vegetable flakes
1/3 cup long grain brown rice
1/3 cup wild rice
2 teaspoons curry powder
2 teaspoons salt
2 cups frozen cut green beans (preferably the thin ones)

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



Chicken Soup with Wild Rice and Hominy image

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

1/2 cup wild rice
Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, cut into 1/4-inch-thick slices
1 medium onion, chopped
Kosher salt
1/2 cup loosely packed cilantro leaves
3 scallions
One 15-ounce can hominy, drained
Lime wedges for serving
1 bay leaf

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



Chicken and Green Beans with Rice image

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

2 cups cut-up cooked chicken
2 cups cooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) chicken broth
1 package (9 or 10 ounces) frozen cut green or yellow wax beans, thawed

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



Chicken and Wild Rice Casserole image

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

1 rotisserie-cooked chicken, deboned
1 (8 ounce) can drained water chestnuts (sliced or chopped)
2 cans of drained French style green beans
1 (10 3/4 ounce) cream of celery soup
1 cup mayonnaise
1 (6 ounce) box uncle ben's long grain and wild rice blend (prepared using package directions)
1 cup grated cheddar cheese (I use medium or mild)

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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