Creamy Chicken N Wild Rice Soup Food

CREAMY CHICKEN 'N' WILD RICE SOUP

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.

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.

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.)

CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

Steps:

• Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
• Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
• Mix in the garlic and thyme and cook until fragrant, about a minute.
• Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
• Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

HEALTHY CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Combine chicken broth, water, wild rice, onion, carrots and celery in a large stockpot over high heat and bring to a boil.
• Reduce heat, cover and simmer for 15 minutes, or until rice and veggies are tender.
• Meanwhile, melt butter in a small saute pan over medium-low heat. Whisk in flour and cook for 1 minute. (It's OK if you've got small clumps of flour.)
• Add salt, pepper and poultry seasoning and stir to combine.
• Slowly add half-and-half while whisking constantly to remove the clumps and get a smooth mixture.
• Cook the cream mixture for 4-5 minutes, until slightly thickened, stirring occasionally.
• Slowly add the cream mixture to the cooked rice, stirring to combine. Stir in chicken and peas.
• Cook for 2-3 minutes, until everything is warmed through, but don't let the mixture boil. Serve hot and enjoy!

CREAMY CHICKEN-WILD RICE SOUP

Steps:

• Saute onion, celery and carrots in a large sauce pan for 5 minutes.
• Add mushrooms and saute another 5 minutes.
• Add flour and stir well.
• Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
• Bring just to boil, reduce heat and bring to simmer.
• Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
• Allow to heat through, then pour in half-and-half.
• Simmer soup for 1 to 2 hours- do not boil.

CREAMY CHICKEN WILD RICE SOUP

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.

CREAMY CHICKEN AND WILD RICE SOUP

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.

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a soup pot over medium heat add oil. Add celery, onion, and carrots. Saute for 5-8 minutes until soft. Stir in garlic. Continue cooking for 1 minute.
• Add chicken broth and wild rice. Stir and cook for 45 minutes, until rice is cooked.
• Stir in chopped chicken, salt, pepper and thyme.
• In a small bowl, mix cornstarch and water. Pour into soup mixture while stirring. Simmer over medium for 10 minutes.
• Stir in milk half and half. When heated through, soup is ready to serve.