CHICKEN WILD RICE SOUP WITH MUSHROOMS
Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute the chicken, mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer., Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.
Nutrition Facts : Calories 120 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CHICKEN, MUSHROOM, AND RICE SOUP
They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.
Provided by Chef John
Time 3h
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
- Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
- Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
- Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
- Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
- Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 34.9 g, Cholesterol 152.8 mg, Fat 19.3 g, Fiber 2.6 g, Protein 48.5 g, SaturatedFat 8 g, Sodium 472.3 mg, Sugar 4.1 g
CHICKEN SOUP WITH WILD RICE AND MUSHROOMS
Make and share this Chicken Soup With Wild Rice and Mushrooms recipe from Food.com.
Provided by Lvs2Cook
Categories Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
- Saute until soft.
- Add the rice, stock, bay leaves and thyme.
- Simmer, covered, for one hour.
- Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn't say to do this).
- Garnish with chopped fresh parsley.
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
CREAMY MUSHROOM CHICKEN AND DUMPLINGS
A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!
Provided by Atherine
Categories Chicken
Time 45m
Yield 1 pot, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken in water until fully cooked, shred up and set aside.
- Combine soups and water as directed on cans, bring to a heavy boil.
- In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
- Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
- Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.
Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7
WILD RICE AND CHEDDAR DUMPLING SOUP
I'm a homemaker and enjoy preparing hearty soups and stews for my husband and two daughters. This is one of their favorites.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 14 servings (about 5 quarts).
Number Of Ingredients 20
Steps:
- Place the first seven ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add beef and rice., In a small bowl, combine flour and milk until smooth. Stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and seasonings., Combine the baking mix, cheese and milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 317 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 930mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
MUSHROOM CHICKEN WITH WILD RICE
Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. -Cindy Cothern, Nampa, Idaho
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 403 calories, Fat 16g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 1079mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
CHICKEN SOUP WITH MUSHROOM DUMPLINGS
A recipe from Knott's Berry Farm. Boneless, skinless chicken breasts and chicken stock can be used if you are short on time.
Provided by Mercy
Categories Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
- Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
- Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
- In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
- Fold them into the yolk-mushroom mixture; set the batter aside.
- Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
- Return the chicken to the pot and bring the soup back to a simmer.
- Drop the Mushroom Dumpling batter by the tablespoon into the soup.
- Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
- Serve the soup in warm bowls with a dumpling or two floating on top of each serving.
Nutrition Facts : Calories 566.8, Fat 36, SaturatedFat 10.3, Cholesterol 232.1, Sodium 387.2, Carbohydrate 12.6, Fiber 2.9, Sugar 5.1, Protein 45.9
CHICKEN SOUP FOR THE SOUL WITH RICE AND DUMPLINGS
It's that time of year again to make a big pot of chicken soup. Body-warming, delicious and filling, this recipe is a cinch to pull together. Use leftover cooked chicken or turkey for an easy meal.
Provided by COOKGIRl
Categories Poultry
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- *NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked rice right before adding the dumpling batter to the pot. Do not add the cooked rice at the onset or it will turn to mush.
- In a large soup pot, melt 1 tablespoon of the butter until hot and saute the mushrooms, celery and carrots until tender.
- Stir in the chicken stock, chicken meat, green peas, par-boiled rice, thyme, and black pepper. Bring to a boil.
- Meanwhile, prepare the dumplings. In small bowl beat together the eggs, 1/4 cup melted butter or margarine, and 1/4 teaspoon salt. Stir in the flour.
- Once the soup has come to a boil, drop the dumplings batter from a small greased or buttered spoon to make 16 mounds on top of the soup. Reduce heat and simmer, covered, about 10 minutes or until dumplings are cooked and "light".
- Adjust seasoning before serving. Say a blessing and open wide.
Nutrition Facts : Calories 598.4, Fat 25.7, SaturatedFat 12.2, Cholesterol 205.4, Sodium 823.2, Carbohydrate 55.3, Fiber 3.4, Sugar 9, Protein 34.6
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