CREAMY CHICKEN 'N' WILD RICE SOUP
Hinckley, Minnesota's Bonnie Erickson shares a comforting, cool-weather soup that's chock-full of homey, harvest goodness. "I'm always being asked to make this recipe for friends," she adds, "and there's never any left over!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 707mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN AND WILD RICE SOUP WITH LEEKS
I wanted a warm, silky soup that contained leeks but different than the standard leek soup recipes I kept seeing. So with the help of wild rice and rotisserie chicken, I came up with a delicious soup that can be changed up to a cook's preferences.
Provided by analyticalblonde
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
- Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.
- Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 36 g, Cholesterol 97.2 mg, Fat 22.2 g, Fiber 5.5 g, Protein 22.6 g, SaturatedFat 10.8 g, Sodium 496.2 mg, Sugar 5.8 g
CREAMY CHICKEN SOUP
There's something restorative and satisfying about a homemade chicken soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
- Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
- Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.
Nutrition Facts : Calories 347 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)
This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 50m
Number Of Ingredients 14
Steps:
- Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
- Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
- Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
- Add the hot chicken broth, then stir in the rice.
- Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
- Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
CREAM OF CHICKEN & LEEK SOUP
The original recipe came from Super Food Ideas Magazine Aug 2005. I have changed it a little to suit our tastes. This is also lovely left unprocessed.
Provided by Ninna
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat.
- Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
- Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
- Return to heat and stir until mixture comes to the boil.
- Return vegetables to saucepan.
- Using a stick blender process until thick and creamy - or use a food processor.
- Return to heat and add chicken and parsley heat through and serve.
CREAMY CHICKEN AND WILD RICE SOUP
This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles.
Provided by Jaclyn
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
- Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
- Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
- Let soup cool slightly and serve.
Nutrition Facts : Calories 540 kcal, Carbohydrate 38 g, Protein 31 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 139 mg, Sodium 787 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CREAMY CHICKEN, LEEK, AND WILD RICE SOUP
This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.
Provided by Val-Flowers
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
- Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
- Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 39.6 g, Cholesterol 69 mg, Fat 17 g, Fiber 2 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 2421.2 mg, Sugar 3.3 g
HEARTY CHICKEN & LEEK SOUP
Flavoursome and hearty soup, great for an autumn/winter's evening supper. Serve with warm crusty bread or garlic bread.
Provided by nicola.keeble
Time 55m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Warm oven to 200C
- Slice top of the garlic bulb and place in a foil envelope. Drizzle with little olive oil and bit of salt & pepper. Close foil and place in warm oven. Cook for about 35 minutes. Once cooked set aside to cool slightly and then squeeze out the garlic from the bulbs.
- While the garlic is cooking, prepare your chicken breasts (keep whole) in an oven proof dish with little olive oil and seasoning. Cook for about 15-20 minutes depending on their size (you want them so just cooked; nice and tender with no browning). Remove from oven and let meat rest. Slice chicken or break up with fingers so the pieces of chicken are to your own preference.
- Place the two stock pots into a jug and add 900ml of boiling water. After about 5 minutes give a good stir with a fork so the stock pot has blended with the water to leave a nice vegetable stock.
- With the leeks, you want to cut off the dark green part and discard. You should be left with the white and light green part of the leek. Cut the ends and slice down the centre long ways. Keep the two halves together and then slice in the other direction. Place in a collender, break leeks up and wash.
- Lightly warm a deep wide saucepan with little olive oil and add the sliced leeks. Stir for a few minutes over a medium heat.
- Go back to your stock and give another stir. Then pour about 200-250ml of stock in with the leeks so they are just covered (this will depend on the size pan you are using). Simmer for about 5-7 minutes until leeks are soft.
- Once items are cooked accordingly, you are ready to build your soup. Place in a blender, two thirds of the leeks in stock, roasted garlic, about one third of the cooked chicken and about 500ml of stock. Blend until smooth (if needed add more stock accordingly).
- Add the blended mixture back into your saucepan with the remaining leeks and rest of the chicken. Warm through. According to your preference of thickness, add the remaining stock.
- Sqeeze the juice of half the lemon into the soup, add the tarragon (if using) and stir.
- Taste and add more seasoning according to your own preference. (Hopefully you should not require any further salt because the knorr stock pots have plenty of flavour)
- Pour into bowls and serve with warm crusty bread
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.
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5/5 (4)Category Entree, AppetizerCuisine AmericanTotal Time 1 hr
- Drizzle the chicken breasts or thighs with olive oil and sprinkle with the ground thyme and some salt and pepper
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- Cook until tender, about 10–15 minutes, adjusting heat as necessary.Add chicken and wild rice, then 3 cups cream and chicken broth.
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From landolakes.com
3/5 (1)Calories 250 per servingServings 4
- Melt Light Butter with Canola Oil in 4-quart saucepan over medium-high heat. Add celery, leek, carrot and garlic; continue cooking 4-5 minutes or until vegetables are crisply tender. Add mushrooms; cook 2 minutes. Add flour; continue cooking 1 minute, stirring occasionally.
- Add all remaining ingredients except sour cream; stir until well mixed. Cook, stirring occasionally, 6-8 minutes or until mixture comes to a boil. Remove from heat; stir in sour cream.
CREAMY CHICKEN AND WILD RICE SOUP - FARMHOUSE ON BOONE
From farmhouseonboone.com
4.6/5 (22)Total Time 1 hr 10 minsCategory DinnerCalories 449 per serving
- In a large pot, cook carrot, celery, and leek in the melted butter over medium heat until the vegetables are tender.
- Season with salt and pepper. Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves.
- Add chicken pieces, simmer for approximately 20 minutes more until chicken is cooked and rice is tender.
CREAMY CHICKEN NOODLE SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (223)Total Time 1 hrCategory EasyCalories 362 per serving
- In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
- Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
- Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
- Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
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CREAMY CHICKEN AND RICE SOUP - SALT & LAVENDER
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4.8/5 (12)Total Time 45 minsCategory SoupCalories 548 per serving
- Add the celery, carrots, onion, and olive oil to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
CREAMY CHICKEN AND WILD RICE SOUP | YELLOWBLISSROAD.COM
From yellowblissroad.com
Reviews 14Total Time 1 hr 5 minsServings 6
- In a large pot over medium heat, melt butter and olive oil. Add carrots, celery and onion and cook until onions are translucent, stirring often.
- Add garlic, bay leaves, thyme, oregano, salt and pepper. Cook and stir for 1 minute. Stir in chicken and chicken broth and bring to a boil, stirring often. Cover and reduce to simmer for 20 minutes.
CHICKEN AND WILD RICE SOUP RECIPE - FOOD & WINE
From foodandwine.com
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.
WILD RICE AND LEEK SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Calories 153 per servingServings 6
- Bring 3 1/2 cups water, 1/4 teaspoon salt, and bay leaves to a boil in a large saucepan. Stir in rice. Reduce heat, and simmer 50 minutes or until rice is tender. Remove rice from pan, draining if necessary. Discard bay leaves.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add leek and thyme; sauté 5 minutes. Stir in remaining 1 cup water, remaining 1/4 teaspoon salt, cooked rice, broth, potato, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
- Place 2 cups rice mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Return pureed mixture to pan. Stir in cream. Cook over medium heat just until heated.
CREAMY CHICKEN AND WILD RICE SOUP - HAPPILY UNPROCESSED
From happilyunprocessed.com
Reviews 3Estimated Reading Time 2 mins
- Melt the butter in a large stockpot over medium heat. Once foaming, add the onion, carrots, celery and mushrooms. Sauté until slightly tender, about 4 minutes.
- Slowly, whisk in the milk and then the chicken broth. Taste for seasoning and add salt and/or pepper if needed.
CREAMY CHICKEN AND WILD RICE SOUP RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SoupServings 5Total Time 1 hr 20 mins
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots, and celery and saute until slightly tender, about 4 minutes, adding in garlic during the last 30 seconds of sauteing.
- Add chicken broth, thyme, marjoram, sage, rosemary, and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring the mixture to a boil.
- Cover the pot with a lid and allow the mixture to boil for 12 to15 minutes, or until chicken is cooked through (rotating chicken to the opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
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Reviews 9Calories 715 per servingCategory Soups
- Place the onion, celery, and carrots in a large heavy bottomed pot or Dutch oven. Drizzle with olive oil and sauté on medium low until softened.
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Category SoupTotal Time 36 minsEstimated Reading Time 3 mins
- In a large pot, add the two tbsp. of canola oil and turn heat to medium high. Add carrots, onions, and celery. Season with 1/2 tsp salt. Stir and cook over medium heat for 5-6 minutes, or until veggies are tender.
- Add rice to pot and half the seasoning packet. Add 1/2 the pepper and the marjoram. Stir well. Add the 4 cups of the chicken broth. Turn heat to high and bring to a boil. Once boiling, cover the pot and reduce to medium heat. Let simmer, covered, for 15-20 minutes, or until rice is tender. Stir well to prevent rice sticking to the bottom of the pan.
- Once rice is tender, add the cup of milk and the cooked chicken. Stir well. Add additional chicken broth if too thick and add additional salt and pepper if needed. Serve or continue to let simmer over low until ready to serve. Soup will thicken the longer you let simmer.
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4.5/5 (2)Total Time 55 minsCategory Entree, SoupCalories 356 per serving
- Cut off the dark green leaves from your leeks. You can either throw these leaves away or keep them for later to make a broth. Chop the white part of the leeks into thin rings. The sliced leeks should weigh roughly 12 ounces (340g). Place the sliced leeks in a bowl of cold water. Rinse them thoroughly to remove any dirt. Drain the water from the bowl and set the leeks aside.
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