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
MEL'S CREAMY CHICKEN AND WILD RICE SOUP
I could not find exactly what I was looking for so I created this recipe from combining a couple of others. My family loves this served with a really crusty bread. Updated Jan 2013 - I am still tweaking and think I have the perfect soup now. I've made all the adjustments below in the recipe. For reheating the soup you may need to add a couple of tablespoons of milk or half & half to the soup and stir before heating to help with the thickness.
Provided by HokiesMom
Categories Chicken
Time 45m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over medium heat, saute the onions and garlic in the olive oil for 2-3 minutes. Add the carrots and celery and continue sauteeing for another 3-4 minutes or until veggies are softened.
- Add broth and chicken to the pot and increase heat to bring the mixture just to boiling then stir in rice but NOT the seasoning packet - keep that aside. Cover and reduce heat to low and continue to cook and stir occasionally.
- In a measure cup, combine pepper and flour.
- In a medium sized saucepan, melt the butter over medium heat. Stir in the contents of the seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture to form a roux. Whisk constantly.
- Whisk in the half and half and the milk a little at a time until fully incorporated and smooth and continue cooking and whisking for 5 minutes until mixture is thickened.
- Stir cream mixture into broth and rice. Cover and cook over a medium low heat until heated through and broth is thickened, about 15 minutes, stirring occasionally.
- Makes approximately 10 cups of soup. Depending on the size bowl and serving you can easily feed 4-6 people.
Nutrition Facts : Calories 400.9, Fat 25.1, SaturatedFat 12.5, Cholesterol 100, Sodium 279.4, Carbohydrate 18.4, Fiber 1.3, Sugar 4.2, Protein 26.5
CREAMY CHICKEN AND WILD RICE SOUP
My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.
Provided by I_luv_sweets
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
- Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
- Reduce heat and simmer for about 20 minutes or until rice is tender.
Nutrition Facts : Calories 294.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 45.9, Sodium 691.9, Carbohydrate 23, Fiber 1.4, Sugar 1.5, Protein 17.6
CREAMY CHICKEN, LEEK, AND WILD RICE SOUP
This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.
Provided by Val-Flowers
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
- Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
- Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 39.6 g, Cholesterol 69 mg, Fat 17 g, Fiber 2 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 2421.2 mg, Sugar 3.3 g
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SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP - MEL'S …
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4.5/5 (21)Total Time 7 hrs 45 minsCategory Soups Stews ChilisCalories 211 per serving
- Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
- Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
- Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
- Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.
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From melskitchencafe.com
4.7/5 (52)Total Time 30 minsCategory SoupCalories 258 per serving
- In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
- Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
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- Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
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