Light Chicken Wild Rice Soup Recipes

LIGHT CHICKEN-WILD RICE SOUP

Steps:

• Cook bacon until crisp. Drain on paper towel; crumble and set aside.
• In nonstick Dutch oven or 4-quart saucepan, mix chicken, rice with contents of seasoning packet and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.
• In small jar with tight-fitting lid, shake 1 cup of the milk and the flour until well blended.
• Add flour mixture, remaining 3 cups milk, the bacon, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in center. If desired, season to taste with salt and pepper.

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.

QUICK CHICKEN & WILD RICE SOUP

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.

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.

CREAMY CHICKEN AND WILD RICE SOUP

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.

EASY CREAM OF WILD RICE CHICKEN SOUP

Steps:

• Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
• Add flour and stir until blended.
• Stir chicken broth in gradually.
• Add rice, chicken, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for approximately 2 minutes or until soup thickens.
• Stir in evaporated milk.
• Cook for five more minutes or until soup is heated through.