Marys Chicken Wild Rice Soup Recipes

CHICKEN AND WILD RICE SOUP

Steps:

• In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
• Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
• Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)

MARY'S CHICKEN NOODLE SOUP RECIPE - (4.5/5)

Steps:

• Slow boil chicken thighs for approximately 45 minutes or until no longer pink on inside. Remove from pot and set aside. Add water if needed. Add soup base, onions, garlic, celery, carrots & noodles. Simmer until vegetable & noodles are cooked through, add peas & parsley. Pepper to taste. Remove skin & chicken from bones. Cut into bite-sized pieces and add to soup pot. Heat through, serve & enjoy!

MARY'S CHICKEN WILD RICE SOUP

Steps:

• Preheat oven to 350 degrees.
• Spray 3 quart casserole dish with cooking spray.
• Add wild rice and water.
• Bake for 1 hour until rice pops open.
• Drain any remaining water from rice and set aside.
• Pick all chicken meat from chicken and chop. Set aside.
• In Large stock pot add onions and butter.
• Cook until onions are tender.
• Blend in Flour.
• Gradually stir in chicken broth.
• Add 1 can Campbells condensed chicken broth (no water).
• Cook stirring consistently until mixture comes to a boil.
• Let boil 1 minute.
• Stir in Rice, Chicken and Half and Half.
• Heat to serving temperature.

CHICKEN AND WILD RICE SOUP

Steps:

• Prepare rice mix according to package directions.
• In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
• For a thicker soup, stir in half-and-half and cook 5 minutes more.