CHICKEN WILD RICE SOUP
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
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
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 I
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Provided by Sue
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 17
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.)
Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g
ROASTED CHICKEN WITH WILD RICE SOUP
Make and share this Roasted Chicken With Wild Rice Soup recipe from Food.com.
Provided by marisk
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rice according to package directions; set aside.
- Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next four ingredients. Saute for six minutes or until onion is tender.
- Lightly spoon the flour into a dry measuring cup and level with a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently.
- Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or until slightly thick.
- Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.
Nutrition Facts : Calories 199.8, Fat 4.6, SaturatedFat 1.1, Cholesterol 46.3, Sodium 481.7, Carbohydrate 14.4, Fiber 1.6, Sugar 8.1, Protein 23.9
CREAMY CHICKEN 'N' WILD RICE SOUP
Hinckley, Minnesota's Bonnie Erickson shares a comforting, cool-weather soup that's chock-full of homey, harvest goodness. "I'm always being asked to make this recipe for friends," she adds, "and there's never any left over!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 707mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CREAM OF CHICKEN WITH WILD RICE SOUP
This makes a lovely chicken and wild rice soup.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
- In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
- In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
- Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
- Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g
CREAMY CHICKEN AND WILD RICE SOUP
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
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
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CREAMY WILD RICE CHICKEN SOUP WITH ROASTED MUSHROOMS.
From halfbakedharvest.com
4.1/5
Total Time 45 mins
Servings 6
Calories 645 per serving
- 1. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours. 2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional 1/2 cup water. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan.
- 1. In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.2. Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan.
- 1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender. 2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the sou
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5/5 (31)
Total Time 55 mins
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Calories 212 per serving
- Sauté the celery, carrots, and onions in butter (2 tablespoons) in a large pot or Dutch oven over medium-high heat until softened (about 5 minutes).
- Cover and simmer for about 45 minutes, or until rice is cooked. Once the rice is cooked, stir in the cooked shredded chicken (2 cups) and continue simmering for 5 minutes until heated. Taste and adjust seasoning as needed. Serve.
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