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
This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles.
Provided by Jaclyn
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
- Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
- Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
- Let soup cool slightly and serve.
Nutrition Facts : Calories 540 kcal, Carbohydrate 38 g, Protein 31 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 139 mg, Sodium 787 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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
CREAM OF WILD RICE SOUP
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
CREAM OF CHICKEN & WILD RICE SOUP
Inspired by a dish from a restaurant. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings.
Provided by Starrynews
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest.
- In another pan, bring the chicken broth to a boil.
- Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium.
- Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
- Meanwhile, in a small pan, melt butter over medium heat.
- Add onions and saute until soft.
- Stir in flour, coating onions and absorbing the butter.
- Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
- When rice is done, add to the broth mixture and stir in rosemary and sage.
- Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
- Enjoy!
Nutrition Facts : Calories 183.9, Fat 11.7, SaturatedFat 7.1, Cholesterol 31.4, Sodium 455.1, Carbohydrate 14.6, Fiber 1.1, Sugar 1.9, Protein 5.5
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
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!
MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP
This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.
Provided by out of here
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
- Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
- Melt butter, stir in the flour, then the half-half.
- Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.
CREAM OF WILD RICE SOUP
Make and share this Cream of Wild Rice Soup recipe from Food.com.
Provided by Nimz_
Categories Brown Rice
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the wild rice as directed on package.
- In a 4 to 5 quart soup kettle, saute the onion, celery, carrots, ham and canadian bacon in the butter for about 3-5 minutes, or until vegetables have softened slightly.
- Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
- Slowly, add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well.
- Add the wild rice.
- Adjust seasonings as desired.
- Heat thoroughly.
- Add the cream and reheat gently, but do not boil.
Nutrition Facts : Calories 385.1, Fat 15.6, SaturatedFat 9.1, Cholesterol 40.2, Sodium 697, Carbohydrate 49.3, Fiber 3.8, Sugar 2.8, Protein 13.2
CREAM OF CHICKEN-RICE SOUP
A delicious and easy soup with ingredients you usually have on hand. I have used rotessire chicken as well as cooking the chicken breasts. Also I usually use chicken broth for the water for a richer flavor.
Provided by mama smurf
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth to a boil in a dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in dutch oven.
- Saute carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sauteed vegetables and chicken to reserved broth. Stir in rice, salt and pepper and simmer for 15 minutes. Mix together half-n-half and cornstarch; add to soup. Stir until thickened.
Nutrition Facts : Calories 216.8, Fat 10.9, SaturatedFat 6, Cholesterol 40.6, Sodium 476.7, Carbohydrate 21.8, Fiber 0.9, Sugar 1.1, Protein 7.7
EASY CREAM OF CHICKEN WILD RICE SOUP
Make and share this Easy Cream of Chicken Wild Rice Soup recipe from Food.com.
Provided by my4dees
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse wild rice. Drain chicken.
- Mix all ingredient together in large pot. Bring to a low boil and then cover and simmer until carrots are cooked and soup has a thick creamy consistency. Stir frequently to keep from sticking to bottom of pot.
Nutrition Facts : Calories 603, Fat 27.8, SaturatedFat 10.6, Cholesterol 86.1, Sodium 1964.6, Carbohydrate 63.4, Fiber 3.7, Sugar 4.1, Protein 26.5
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