Chicken Wild Rice Soup Ii Food

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

Steps:

• In a large saucepan, combine the first nine ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 30 minutes.
• In a soup kettle or 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 or broth.
• Add rice and chicken; heat through.

CHICKEN AND WILD RICE SOUP

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.

CHICKEN WILD RICE SOUP

Steps:

• In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
• Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.

NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.

TURKEY WILD RICE SOUP II

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
• Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
• Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

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.

WILD RICE SOUP II

Steps:

• Rinse and sort lentils, discarding any debris or blemished lentils.
• Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
• Using a medium saucepan cook rice according to package directions.
• In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

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.)

CURRIED CHICKEN SOUP

Steps:

• Begin cooking rice as instructed on the bag.
• In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
• Bring to a boil.
• Thicken the broth with a roux made of the butter and flour.
• To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
• Keep the broth on a low simmer to continue thickening while you prepare the chicken.
• Preheat a stock pot with 1/4 cup olive oil.
• Add black pepper and chicken to the stock pot, cook until 3/4 done.
• Add onion to the chicken and cook until transparent.
• Mix together spices and add them to the chicken mixture.
• Stir, saute lightly and finish with the heavy cream.
• To combine the ingredients, add the stock to the chicken mixture.
• Add the celery (still raw and crunchy) and the cooked wild rice.
• Season to taste with salt and pepper.
• When serving, top with toasted coconut or other ingredients as you choose.
• OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.

CHICKEN RICE SOUP

Steps:

• Bring 4 cups of the broth to a boil in a large soup pot.
• Add the rice, celery, carrot and onion, and cook for 14 minutes.
• Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.

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.