Spinach Chicken And Wild Rice Soup Recipes

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.)

CHICKEN WILD RICE SOUP WITH SPINACH

Steps:

• In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

SPINACH, CHICKEN, AND WILD RICE SOUP (SLOW COOKER)

Steps:

• In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
• Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
• To serve, stir in chicken and spinach.

SPINACH AND RICE SOUP

Steps:

• Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
• Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
• Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
• Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
• Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

CHICKEN SPINACH SOUP WITH RICE AND LEMON

Steps:

• Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

SPINACH, CHICKEN AND WILD RICE SOUP

Steps:

• Directions 1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. 3. To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.

CHICKEN AND RICE SOUP WITH SPINACH, LEMON, AND DILL

Steps:

• Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds.
• Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
• Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
• Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.