Canning Chicken Wild Rice Soup Food

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 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 AND WILD RICE SOUP - PROGRESSO RIP-OFF

Steps:

• In a large soup pot, heat the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until it is opaque on all sides and beginning to brown.
• Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften. (Mine gave off a lot of liquid during this step.).
• Add the tomatoes with juice, stock, water, basil, thyme, parsley, and oregano. Season to taste with black pepper. If your stock is unsalted, you might want to throw in some salt to taste, too. Bring to a boil, then lower the heat to medium-low and simmer until the vegetables are softened to your liking. (This took about 45 minutes for me.).
• When the veggies are soft enough, add both kinds of rice and simmer for about 5 minutes more. Taste, adjust the seasoning, and serve.