Wild Rice Chicken 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.)

CHICKEN WILD RICE SOUP I

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.)

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.

CHICKEN AND WILD RICE SOUP RECIPE

Steps:

• Gather the ingredients.
• Coat chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.
• Heat olive oil in a large pot or Dutch oven that can contain entire soup (about 8 cups). Add chicken to pot and cook for 2 minutes per side or until golden brown. Chicken will not be cooked through. Remove chicken from pot, leaving oil behind.
• Add diced onions and carrots. Sauté for 2 to 4 minutes over medium heat or until vegetables are softened.
• Stir in mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.
• Pour in chicken broth, stirring bottom of pot as you add broth to release any small bits that have stuck. Bring liquid to a boil.
• Add chicken, sage, thyme, and wild rice. Cover pot, reduce heat to low, and cook for 45 minutes or until rice is tender.
• Remove lid and take out chicken breasts. Chop or shred
• Return chicken back to pot, then stir in heavy cream. Cook for another 5 minutes over medium-low heat until soup is heated through and slightly thickened. (If you like a thicker soup you can whisk together another 1/4 cup of flour with 3 tablespoons of water, then whisk into soup until thickened.)
• Add more salt and pepper to taste and serve topped with chopped parsley.

CHICKEN AND WILD RICE SOUP RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
• In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
• To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
• Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
• Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
• Serve warm topped with more Parmesan.
• Enjoy!

CREAMY CHICKEN 'N' WILD RICE SOUP

Steps:

• Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

WILD RICE CHICKEN SOUP

Steps:

• In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink., Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through.

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.

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.

WILD RICE CHICKEN SOUP

Steps:

• Prepare rice mix according to package directions, EXCEPT omit the seasoning packet and the Margine.
• Meanwhile, in a dutch oven combine chicken broth, garlic, and dried thyme (if using); bring to a boiling; Stir in tomatoes, chicken, zucchini, fresh thyme (if using), and pepper, return to boiling; reduce heat, simmer, covered, for 5 minutes.
• Stir in rice and, if desired, Maderia or dry sherry; heat through, serve.