CHICKEN WILD RICE SOUP FROM THE PASTOR'S WIFE
My old pastor's wife used to make this. She was an incredible cook! I will use any recipe of hers--no questions asked! If I don't have dry sherry, I will use orange juice. Sometimes I will add more wild rice and just throw in a little more water as the rice cooks.
Provided by Mrs.R
Categories Chicken
Time 1h10m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 15
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 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
JAN'S COMFORTING, YUMMY BUT NAUGHTY CHICKEN WILD RICE SOUP
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
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
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.
QUICK CHICKEN & WILD RICE SOUP
My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. -Teresa Jacobson, St. Johns, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (2 quarts).
Number Of Ingredients 10
Steps:
- Cook rice mix according to package directions., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Stir in chicken and rice mixture; heat through.
Nutrition Facts : Calories 465 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1095mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein.
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