Chicken Wild Rice Soup From The Pastors Wife Recipes

CHICKEN WILD RICE SOUP

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.

CHICKEN WILD RICE SOUP FROM THE PASTOR'S WIFE

Steps:

• Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
• In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
• Stir constantly, to prevent burning, until smooth and bubbly.
• Add half anf half and cook until thickens-about 2 minutes.
• Slowly add half and half mixture to the rice, stirring constantly.
• Add remaining ingredients, stirring until thoroughly heated.
• Add water at the end if you find this to be too thick.

CHICKEN WILD RICE SOUP RECIPE

Steps:

• Heat 2 tablespoons of butter in a large pot over medium heat. Add the chicken breasts, ½ teaspoon salt, and pepper.
• Cook the chicken on each side for 3-4 minutes until browned, but not cooked through. Remove the chicken from the pot and set aside.
• To the same pot, add the remaining 1 tablespoon of butter. Once melted, add the carrots, celery, and onion. Sprinkle with ½ teaspoon salt and the dried herbs. Cook until the carrots are tender, about 6-7 minutes.
• Add the garlic, wild rice, and flour and cook for another minute. Pour in the wine and cook for 1-2 more minutes.
• Gradually stir in the chicken broth.
• Place the chicken back into the pot. Bring the mixture to a boil. Once boiling, turn down the heat and let it simmer, covered, for about 45 minutes until the wild rice is cooked and the chicken is fork tender.
• Remove the chicken from the pot, shred it with 2 forks, and add the shredded chicken back into the pot.
• Pour in the heavy cream and give the soup a good stir. Season the soup to taste with salt and pepper and serve.

CHICKEN AND WILD RICE SOUP RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
• In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
• To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
• Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
• Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
• Serve warm topped with more Parmesan.
• Enjoy!

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

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 WILD RICE SOUP

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.

CHICKEN & WILD RICE SOUP - MMMMMMMMM

Steps:

• Bring rice to boil, then reduce heat& simmer 10 minutes.
• Add broccoli& carrots.
• Simmer 5 minutes.
• Add soup& cream cheese.
• Stir until melted.
• Just before serving, top each serving with slivered almonds, if desired.