Easy Creamy Chicken With Wild Rice Soup Recipe 445 Food

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 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.

CREAM OF CHICKEN WITH WILD RICE SOUP

Steps:

• Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
• In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
• In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
• Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
• Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

EASY CREAM OF WILD RICE CHICKEN SOUP

Steps:

• Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
• Add flour and stir until blended.
• Stir chicken broth in gradually.
• Add rice, chicken, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for approximately 2 minutes or until soup thickens.
• Stir in evaporated milk.
• Cook for five more minutes or until soup is heated through.

CREAMY WILD RICE & CHICKEN SOUP

Steps:

• Heat olive oil in a mid-size heavy soup pot over a medium flame till hot. Add onion, celery, carrots, and garlic; cook, stirring occasionally, till soft and golden (lower flame if necessary to keep garlic from burning).
• When veggies are soft, add dried spices and cook, stirring, till fragrant, about 2 minutes.
• Add chicken broth, water, and wild rice. Bring to a boil, lower flame, cover tightly and simmer 40 minutes, till wild rice is almost done.
• Add cubed chicken and cook 7-8 minutes more, till chicken and wild rice are both done. (Don't overcook, or you'll have mushy wild rice and dry chicken!).
• Remove soup from heat and ladle about 1 cup broth into a small bowl. Let cool a bit, then whisk in cream, being careful to stir quickly so the cream doesn't curdle.
• Slowly whisk cream and broth mixture back into the soup, stirring till well mixed. Sprinkle with basil and serve.

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a big soup pot, combine chicken, celery chunks, halved onions, quartered carrot, stock, thyme, and bay leaf.
• If chicken isn't immersed, add water or stock to cover; bring to a boil over med-high heat.
• Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170°, about 45 minutes.
• Skim the soup if any scum develops on the surface.
• Using tongs, transfer chicken to a large bowl and let cool slightly.
• Meanwhile, strain the stock and discard all solids; skim the surface of the stock and remove fat, if desired.
• Transfer 2 cups of the stock to a saucepan; set the remaining stock aside.
• Add wild rice to the stock in saucepan; bring to a boil over med-high heat; decrease to med-low, cover and simmer until rice is tender and liquid is absorbed, about 50 minutes.
• While the rice is cooking, remove skin and bones from chicken and discard; shred the meat into bite-size pieces; set aside.
• In a large pot, melt butter over medium heat; add diced carrots, diced celery, and chopped onion; saute until softened, about 6 minutes.
• Add in flour and saute for 2 minutes; gradually whisk in remaining stock, salt, and pepper; bring to a simmer, stirring often.
• Add cream, parsley, reserved chicken, and rice; heat, stirring often, until steaming, about 5 minutes; do not let boil.
• Stir in lemon juice; taste and adjust seasoning with salt and pepper, if needed.
• Ladle into heated bowls and garnish with croutons.

EASY CREAM OF CHICKEN WILD RICE SOUP

Steps:

• Drain and rinse wild rice. Drain chicken.
• Mix all ingredient together in large pot. Bring to a low boil and then cover and simmer until carrots are cooked and soup has a thick creamy consistency. Stir frequently to keep from sticking to bottom of pot.

QUICK & EASY CREAMY WILD RICE SOUP

Steps:

• STOVETOP DIRECTIONS.
• In large stockpot, brown bacon and onion. Drain bacon grease if desired.
• Add all 4 cans of soup, along with all milk.
• Stir until ingredients are well-combined and bring to a simmer.
• Add Velveeta cheese to simmering mixture; stir until combined & melted.
• Add cooked Uncle Bens Wild Rice; stir until combined.
• Add salt & pepper to taste, as well as any water, to give desired texture.
• Serve hot with crusty bread.

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.