Spinach Chicken And Wild Rice Soup Recipes

CHICKEN WILD RICE SOUP WITH SPINACH

Chicken Wild Rice Soup with Spinach image

I stir together my chicken-and-rice cream soup whenever we're craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.-Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 10

Ingredients

3 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup uncooked wild rice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cubed cooked chicken breast
2 cups fresh baby spinach

Steps:

In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

Nutrition Facts : Calories 212 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN WILD RICE SOUP

Chicken Wild Rice Soup image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

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.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

SPINACH, CHICKEN, AND WILD RICE SOUP (SLOW COOKER)

Spinach, Chicken, and Wild Rice Soup (Slow Cooker) image

This soup is easy to throw together. If you don't have pre-cooked chicken, I think it would work to add whole, uncooked chicken breasts at the beginning, then pull them out and cut them up before adding the spinach. From Better Homes & Gardens.

Provided by Tee Lee

Categories Chicken

Time 3h40m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups water
1 (14 ounce) can reduced-sodium chicken broth
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
2/3 cup wild rice, uncooked, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
3 cups cooked chicken, chopped (about 1 pound) or 3 cups cooked turkey (about 1 pound)
2 cups fresh spinach, coarsely chopped

Steps:

In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
To serve, stir in chicken and spinach.

Nutrition Facts : Calories 193.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 52.5, Sodium 84, Carbohydrate 14.6, Fiber 1.4, Sugar 0.6, Protein 21.8

QUICK CHICKEN & WILD RICE SOUP

Quick Chicken & Wild Rice Soup image

My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. -Teresa Jacobson, St. Johns, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
3 cups 2% milk
1-1/2 cups chicken broth
2 cups cubed cooked chicken

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.

Nutrition Facts : Calories 465 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1095mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN WILD RICE SOUP I

Chicken Wild Rice Soup I image

A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

Provided by Sue

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 17

Ingredients

½ cup butter
1 finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

Steps:

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g

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