Jans Comforting Yummy But Naughty Chicken Wild Rice Soup Recipes

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CHICKEN WILD RICE SOUP



Chicken Wild Rice Soup image

Make and share this Chicken Wild Rice Soup recipe from Food.com.

Provided by Juenessa

Categories     Chicken

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrot
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granule
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or 1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, combine the first nine ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 30 minutes.
  • In a soup kettle or 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 or broth.
  • Add rice and chicken; heat through.

JAN'S COMFORTING, YUMMY BUT NAUGHTY CHICKEN WILD RICE SOUP



Jan's Comforting, YUMMY but Naughty Chicken Wild Rice Soup image

This soup is to die for! My friend Jan makes it for potlucks and I can never get enough. It is the best, yummiest, soup around. Good for those cold winter days and those times when you need comfort food. I don't even want to think about the calories....

Provided by Kimke

Categories     Rice

Time 2h15m

Yield 6 bowls

Number Of Ingredients 9

1/2 cup uncooked wild rice (6-8 oz box)
1 -1 1/2 lb ground beef
14 1/2 ounces chicken broth
1 can cream of mushroom soup
2 cups half-and-half or 2 cups milk
1 1/2 cups shredded cheddar cheese
1/3 cup shredded carrot
1 package Hidden Valley® Original Ranch® Dressing (not the dip)
1 chopped onion (optional)

Steps:

  • Cook rice according to directions and brown the ground beef.
  • Put all ingredients into crockpot.
  • cook on high for 2-3 hours.
  • Enjoy.

CHICKEN WILD RICE SOUP



Chicken Wild Rice Soup image

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

5 2/3 cups water
1 (4 1/3 ounce) package long grain and wild rice blend
1 (2 1/4 ounce) envelope Lipton soup secrets noodle soup mix
2 celery ribs, sliced
2 medium carrots, chopped
2/3 cup onion, chopped
2 (10 3/4 ounce) cans cream of chicken soup (I use low fat)
1 cup cooked chicken breast, cubed

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

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP



Copy-Cat Panera Cream of Chicken and Wild Rice Soup image

I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).

Provided by Raquel Grinnell

Categories     Chowders

Time 1h

Yield 1 pot of soup, 6-8 serving(s)

Number Of Ingredients 10

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

Steps:

  • Open rice, pull out seasoning packet and set aside.
  • In a small bowl, combine pepper and flour. Set aside.
  • In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
  • In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
  • 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 and rice is done,15-20 minutes.
  • Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

CHICKEN WILD RICE SOUP



Chicken Wild Rice Soup image

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

Categories     Dinner     Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

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 WILD RICE SOUP



Chicken Wild Rice Soup image

Found online on the blog of a quilter who shared the recipe of what she was making for dinner while she was sewing. NOTE: I had to guess at can/box sizes since I threw them away after making this. :)

Provided by Impera_Magna

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup diced carrot
1 cup diced celery
1/2 cup chopped onion
2 minced garlic cloves
4 (15 ounce) cans chicken broth
1 (10 1/2 ounce) can cream of celery soup
2 cups half-and-half
1 (10 ounce) box long grain and wild rice blend, uncooked (Uncle Ben'a)
2 large chicken breasts, cooked and cubed

Steps:

  • Saute onions, carrots, celery, garlic in a little butter. (2 pats or so of butter).
  • Add chicken broth, celery soup, half-n-half, rice mix and chicken.
  • Bring to a boil. Reduce heat and simmer until rice and veggies are tender.
  • Enjoy with some yummy rolls or crackers.

CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

From Better Homes and Gardens: "A favorite of Northern kitchens, this hearty wild rice soup is easy to prepare. The tender wild rice cooks in a vegetable blend of carrots, celery, leeks, and thyme while you prepare the creamy base flavored with the rich and sweet taste of dry sherry. Garnish with slices of tender carrots and serve with freshly baked whole wheat bread."

Provided by SweetPeaNC

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice, uncooked
1/3 cup sliced leeks or 1/3 cup green onion
1/2 teaspoon dried thyme, crushed
2 tablespoons margarine or 2 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half or 1 cup milk
1 1/2 cups chopped cooked chicken
2 tablespoons dry sherry
carrot, peeled in thin strips
snipped fresh thyme (optional)

Steps:

  • Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
  • Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings.

Nutrition Facts : Calories 346.7, Fat 17.7, SaturatedFat 6.9, Cholesterol 61.8, Sodium 842.5, Carbohydrate 22.6, Fiber 2.3, Sugar 3.2, Protein 22.5

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