CHICKEN WILD RICE SOUP I
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
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
CHICKEN AND WILD RICE SOUP
Make and share this Chicken and Wild Rice Soup recipe from Food.com.
Provided by Earthymom
Categories Clear Soup
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil over medium heat.
- Saute the parsley, onion, tomatoes, garlic, carrot, and spices until onion is tender.
- Add the chicken broth, rice and chicken peices. Bring to a simmer, reduce heat and cover. Simmer about 45 minutes. (Add more water if soup becomes thicker than you like).
- Remove chicken. Cool slightly and remove meat from bones. Add cut up chicken back into soup.
- Add the peas and white wine.
- Let simmer additional 15 minutes.
Nutrition Facts : Calories 247, Fat 8.8, SaturatedFat 2, Cholesterol 30.9, Sodium 304, Carbohydrate 26, Fiber 3, Sugar 3.6, Protein 16.7
CHICKEN NOODLE AND WILD RICE SOUP
Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.
Provided by mollypie
Categories Chicken
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
- Add Frozen egg noodles and return to a boil.
- Reduce heat cover and simmer for 15 minute.
- Add rice and seasoning packet and cook for 5 minute.
- In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
- Add the flour mixture slowly to the soup pot stirring constantly.
- Bring to boiling; cook 1 minute or until thickened and bubbly.
- Slowly add half and half to soup stirring constantly.
- Add diced chicken.
- Heat through.
Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2
CHICKEN WILD RICE SOUP
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
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
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.
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
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5/5 Category Soup
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
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