Creamy Chicken And Wild Rice Soup Dairy Free Food

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CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

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

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

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

CREAMY CHICKEN WILD RICE SOUP



Creamy Chicken Wild Rice Soup image

I usually double this recipe or triple it - we LOVE this soup (stew? it's on the thicker side)! You can easily freeze this to reheat later - I like to do it in my food-saver bags, then all I have to do is boil the bag. I tend to "eye-ball" my measurements on the onion, carrots, celery because they just add more wonderful flavor anyways. With the wild rice - you can either use the directions listed below or cook according to the package directions with as much rice as you want! :) Serve with a nice crusty bread - I really like french or ciabatta because they're both good at soaking up the last wonderful drops in the bowl!

Provided by Jollymae

Categories     < 60 Mins

Time 35m

Yield 6 Bowls, 6 serving(s)

Number Of Ingredients 12

2/3 cup wild rice, uncooked
2 tablespoons butter
1 tablespoon onion, minced
1/3 cup carrot, Diced
1/3 cup celery, Diced
1/3 cup flour
1/2 teaspoon salt
1 quart chicken broth, heated
3 cups cooked chicken, Diced
pepper, to taste
1/2 teaspoon poultry seasoning
1 cup cream

Steps:

  • Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
  • Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.

Nutrition Facts : Calories 385.9, Fat 22, SaturatedFat 11.7, Cholesterol 106.9, Sodium 806.1, Carbohydrate 21.4, Fiber 1.6, Sugar 1.4, Protein 25.1

DAIRY-FREE CREAM OF CHICKEN SOUP



Dairy-Free Cream of Chicken Soup image

This delicious homemade dairy-free cream of chicken soup couldn't be easier to make. Since it's made with almond milk and olive oil, it's a wonderful dairy-free alternative to the canned soups often called for in recipes. -James Schend, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons finely chopped onion
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup unsweetened almond milk
1 cup finely diced cooked chicken
1/2 teaspoon salt
Minced fresh parsley, optional

Steps:

  • In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

TURKEY OR CHICKEN WILD RICE SOUP (NO MILK OR CREAM)



Turkey or Chicken Wild Rice Soup (No Milk or Cream) image

I put this together to use up some leftover turkey, inspired by some of the great soup recipes and their reviews here on Recipezaar. I stirred in some leftover gravy, but I know I won't always have that in the fridge. Feel free to stir in things you have in the fridge.

Provided by Recipe Reader

Categories     Chicken

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

1 tablespoon butter, divided
1/2 cup onion, chopped
1 cup mushroom, sliced
2 green onions, chopped
1 garlic clove, crushed
1/8 teaspoon herbes de provence (or any dried herb of your choice, like thyme)
1/8 teaspoon ground black pepper
1 (4 1/4 ounce) package long grain and wild rice blend
3 1/2 cups water
1 bay leaf
1 1/2 cups turkey, cooked and diced (or chicken)
3 tablespoons dry sherry, divided

Steps:

  • Melt half the butter, add onion and cook for about five minutes, until softened.
  • Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes.
  • Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes.
  • Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry.
  • Bring to a boil then cover, lower heat, and simmer for 25 minutes.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 117.4, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 40.3, Carbohydrate 6.6, Fiber 0.9, Sugar 2.4, Protein 1.3

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