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
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
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 SOUP WITH WILD RICE
Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round.
Provided by Mimi Hiller
Categories Whole Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- *I used Superior Touch Chicken Base and it was heavenly.
- Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
- Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
- Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
- Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
- Strain and reserve broth.
- Remove chicken meat from bones.
- Cut into bite-size pieces.
- In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
- Remove from heat. Return broth to the saucepan.
- Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
- Bring to boiling.
- Reduce heat and simmer, uncovered, for 15 minutes.
- In a large separate saucepan, melt the butter.
- Stir in flour until it all clings together and is smooth.
- Add the milk all at once and stir and cook until it's bubbly and thick.
- Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
- Heat through.
Nutrition Facts : Calories 610, Fat 31.8, SaturatedFat 13.9, Cholesterol 123, Sodium 1117.6, Carbohydrate 42.6, Fiber 3.2, Sugar 2.9, Protein 35.2
CREAM OF CHICKEN SOUP WITH WILD RICE II
Make and share this Cream of Chicken Soup with Wild Rice II recipe from Food.com.
Provided by Cindy Hartlin
Categories Whole Chicken
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook wild rice according to pkg.
- directions for 30 minutes; drain off liquid
- and rinse. Set partially cooked rice aside. In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling.
- Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender.
- Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth.
- Strain and reserve broth.
- Remove chicken meat from bones.
- Cut into bite-size pieces.
- In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.
- Add onion and celery.
- Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until translucent, and then add mushrooms and cover and cook). Remove from heat. Return broth to the stock pot. Add partially cooked wild rice to the chicken broth.
- Stir in the granules, white pepper and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes.
- In a large saucepan, melt the butter and stir in the flour until smooth.
- Add milk all at once. Cook and stir until bubbly.
- Stir into soup mixture. Stir in the chicken pieces and wine, and heat through.
Nutrition Facts : Calories 758.8, Fat 45.8, SaturatedFat 18, Cholesterol 175.7, Sodium 1312, Carbohydrate 39.8, Fiber 3, Sugar 2.8, Protein 43.1
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
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