Creamy Turkey Or Chicken Wild Rice Soup Recipes

TURKEY WILD RICE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

CREAMY CHICKEN AND WILD RICE SOUP

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.

CREAM OF TURKEY & WILD RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

CREAMY TURKEY WILD RICE SOUP

Steps:

• In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more.
• Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.
• Add the turkey gravy, half and half, and turkey and cook until heated through. Add salt and pepper to taste and garnish with freshly chopped parsley.

CHICKEN WILD RICE SOUP I

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.)

CREAMY TURKEY WILD RICE SOUP

Steps:

• Prepare each rice according to package, drain and set aside.
• In a large pot, heat olive oil.
• Add in celery, carrots and onions and cook until carrots are tender.
• Add garlic and cook until garlic is fragrant.
• Pour in chicken broth and spices.
• Bring to a simmer.
• While soup is simmering, melt butter in a large saucepan over medium heat.
• Stir in flour and cook until flour is golden, about 2-3 minutes.
• Slowly pour in half and half while continuing to stir.
• Stir until mixture has thickened into a creamy texture.
• Pour this thickened cream into the simmering soup a little at a time, until fully incorporated.
• Stir in the cooked rice and chicken.
• Taste and add more seasonings if needed.
• Serve hot.

TURKEY OR CHICKEN WILD RICE SOUP (NO MILK OR CREAM)

Steps:

• Melt half the butter, add onion and cook for about five minutes, until softened.
• Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes.
• Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes.
• Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry.
• Bring to a boil then cover, lower heat, and simmer for 25 minutes.
• Remove bay leaf before serving.

CREAMY CHICKEN AND WILD RICE SOUP

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.

CREAMY TURKEY WILD RICE SOUP

Steps:

• Preheat the oven to 450 degrees F.
• In a dutch oven or stock pot, lightly sauté the garlic and chopped onion in the oil over medium-high heat.
• Add in the chopped carrots and celery and continue to sauté for about 5-7 minutes.
• Add in the wild rice and chicken broth, then bring to a simmer.
• Cover and simmer for 30 minutes.
• While the soup is cooking, place the sliced mushrooms on a roasting pan (or baking sheet) and drizzle with a little bit of extra oil.
• Add salt and pepper to taste.
• Place the mushrooms in the oven and roast for 20 minutes.
• Remove about 2 Tablespoons of the warm broth from the soup and whisk together with the yogurt or sour cream in a small bowl.
• Add in salt and pepper to taste, then pour into the soup and mix.
• Add in the roasted mushrooms, sage, parsley, and lemon juice.
• Remove from heat and add more salt and pepper to taste (if desired).
• Top with grated parmesan (optional) and enjoy!