Creamy Chicken And Rice Soup Recipes

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CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

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

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

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

CREAMY CHICKEN RICE SOUP



Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CREAMY CHICKEN & RICE SOUP



Creamy Chicken & Rice Soup image

Looking for the best Panera cream of chicken soup? This recipe is the best.

Categories     creamy chicken soup     chicken soup recipes     panera copycat soup     creamy chicken and rice soup     rice soup recipes     easy soup recipes     soup recipes     winter soups

Time 45m

Yield 1

Number Of Ingredients 13

3 tbsp. butter
1 onion, chopped
2 large carrots, sliced into rounds
2 stalks celery, thinly sliced
1 lb. boneless skinless chicken breasts
1 tbsp. fresh thyme leaves, plus more for garnish
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
1 c. heavy cream
1 c. wild rice

Steps:

  • In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
  • Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.

CREAMY CHICKEN AND RICE BAKE



Creamy Chicken and Rice Bake image

Topped with yummy melted cheese, this easy one-pot chicken dish is a great recipe that is sure to please everyone.

Yield 4

Number Of Ingredients 8

1 can (284 mL) CAMPBELL'S® Condensed Cream of Mushroom Soup
1 cup 250 mL water
3/4 cup 185 mL uncooked regular long grain white rice
1/2 tsp 3 mL onion powder
1/4 tsp 1 mL ground black pepper
2 cups 500 mL frozen vegetable
4 skinless, boneless chicken breast halves
1 cup 250 mL shredded Cheddar cheese

Steps:

  • Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
  • Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover.
  • Bake at 375°F (190°C) until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

Nutrition Facts :

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles.

Provided by Jaclyn

Categories     Soup

Time 1h

Number Of Ingredients 14

3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion ((1 small onion))
1 cup diced carrots ((2 medium))
1 cup diced celery ((3 ribs))
7 Tbsp butter, (diced, divided)
1 large garlic clove, (minced (1 1/2 tsp))
4 1/2 cups low-sodium chicken broth
1/4 tsp of each dried thyme, (marjoram, sage and rosemary (or 1 tsp fresh, minced of any))
Salt and ground black pepper, (to taste)
1 lb boneless skinless chicken breasts halves
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Steps:

  • Prepare rice according to directions listed on package.
  • Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
  • Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
  • Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
  • Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
  • Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
  • Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
  • Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
  • Let soup cool slightly and serve.

Nutrition Facts : Calories 540 kcal, Carbohydrate 38 g, Protein 31 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 139 mg, Sodium 787 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CREAM OF CHICKEN AND RICE SOUP



Cream of Chicken and Rice Soup image

This comforting chicken and rice soup is perfect during harvest season, using fresh-from-the-garden celery, onion, corn, broccoli, and thyme. The addition of cream of chicken soup really makes the difference!

Provided by Cassie McIntyre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (14.5 ounce) cans reduced-sodium chicken broth
3 skinless, boneless chicken breasts, or more to taste
4 (14.5 ounce) cans water
½ sweet onion, cut into 4 wedges
1 stalk celery, cut in chunks
1 head broccoli, cut into bite-sized florets
2 ears fresh corn, kernels cut off, or more to taste
2 stalks celery, finely chopped
½ sweet onion, finely chopped
1 ½ cups uncooked white rice
2 teaspoons coarse sea salt
2 teaspoons freshly ground black pepper
1 ½ teaspoons ground thyme
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

  • Combine chicken broth and chicken in a large stockpot. Add 4 cans of water, onion wedges, and celery chunks and bring to a boil over medium-high heat. Reduce heat to medium and cook until chicken breasts are no longer pink in the centers and have absorbed the flavors of the onion and celery, 20 to 30 minutes. Remove and discard onion and celery.
  • Remove chicken to a plate and shred meat with 2 forks. Return shredded chicken to the pot and add broccoli florets, corn kernels, chopped celery, and chopped onion. Stir in rice, salt, pepper, and thyme. Cook, stirring occasionally, until vegetables are tender and rice is cooked through, 20 to 30 minutes. Stir in condensed soup and cook until heated, 3 to 5 minutes.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 40.4 g, Cholesterol 27.3 mg, Fat 4 g, Fiber 2.8 g, Protein 14.3 g, SaturatedFat 1 g, Sodium 1179.1 mg, Sugar 3.1 g

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

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

Yield 8

Number Of Ingredients 11

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  • In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  • If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup was inspired by my co-workers love for the Panera's Cream of Chicken and Rice soup - I made my take of it and she loved it so here it is for all of you! A little healthier in that it doesn't have any heavy cream.

Provided by Ravenseyes

Categories     Chicken Breast

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken (breast with bone in works beast and a "little" skin)
1 cup onion (diced)
3 tablespoons garlic (minced)
1 cup carrot (diced)
1 cup celery (diced)
14 cups water
1 teaspoon salt (kosher)
1 teaspoon pepper (fresh ground)
2 bay leaves
14 ounces long grain and wild rice blend (Carolina seasoned Long Grain and wild rice)
14 3/4 ounces creamed corn
2 cups frozen corn
4 tablespoons butter
3 tablespoons flour
1 cup cream (fat free half & half)

Steps:

  • In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
  • Add onions, garlic, celery, carrots and bay leaves. Season.
  • Add 14 cups water and lower heat to medium. Simmer for 2 hours.
  • Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
  • Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
  • In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.

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