LOW-FAT CREAMY CHICKEN AND WILD RICE SOUP
Provided by Beautiful Eats & Things
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, combine chicken broth, cream of chicken, frozen veggies, and chicken.
- Bring to boil, and stir in rice and seasoning packet.
- Cover and reduce heat. Simmer for approximately 20 minutes, stirring occasionally until rice is tender.
- Reduce heat to low and stir in almond milk.
- Cover and cook for approximately 10 minutes. Season with salt/pepper and rosemary.
- Serve and enjoy!
CREAM OF CHICKEN WITH WILD RICE SOUP
This makes a lovely chicken and wild rice soup.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g
CREAMY CHICKEN AND WILD RICE SOUP
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
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
HEALTHY CREAMY CHICKEN AND WILD RICE SOUP
A 30-minute soup filled with veggies and deliciously creamy while still being very light!
Provided by Kathryn Doherty
Categories Soups
Time 30m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 394 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 25 grams protein, SaturatedFat 11 grams saturated fat, Sodium 356 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
CREAM OF WILD RICE SOUP
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
CREAMY LOW FAT CHICKEN AND BROWN RICE
I find this recipe to be very flavorful and easy to prepare. My Littles always like it. I use a low sodium chicken broth and low fat cream of mushroom soup. The rice comes out very creamy and the chicken is always tender and delicious. Great hearty meal for fall, or anytime.
Provided by Jcooks4HisLittles
Categories One Dish Meal
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add rice to slow cooker.
- Combine Cream of Mushroom Soup, Milk, Chicken broth, salt, black pepper, and ground red pepper. Add this to slow cooker.
- Add carrots, onions, celery to slow cooker.
- Add chicken on top.
- Cook on Low for 8-10 hours.
- Season with Lemon Pepper to taste.
- Enjoy!
Nutrition Facts : Calories 399.9, Fat 12.3, SaturatedFat 3.6, Cholesterol 50.7, Sodium 1121.2, Carbohydrate 47.2, Fiber 3.2, Sugar 5, Protein 24.1
LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP
Make and share this Low-Fat Cream of Chicken and Wild Rice Soup recipe from Food.com.
Provided by yogiclarebear
Categories Chicken Breast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
- In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
- Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
- Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.
CHICKEN WILD RICE SOUP RECIPE
Creamy, flavorful, and filling Chicken Wild Rice Soup warms up the coldest of days. Simple and satisfying, this homemade soup is a welcome addition to your weeknight dinner rotation.
Provided by Becky Hardin
Categories Soup
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of butter in a large pot over medium heat. Add the chicken breasts, ½ teaspoon salt, and pepper.
- Cook the chicken on each side for 3-4 minutes until browned, but not cooked through. Remove the chicken from the pot and set aside.
- To the same pot, add the remaining 1 tablespoon of butter. Once melted, add the carrots, celery, and onion. Sprinkle with ½ teaspoon salt and the dried herbs. Cook until the carrots are tender, about 6-7 minutes.
- Add the garlic, wild rice, and flour and cook for another minute. Pour in the wine and cook for 1-2 more minutes.
- Gradually stir in the chicken broth.
- Place the chicken back into the pot. Bring the mixture to a boil. Once boiling, turn down the heat and let it simmer, covered, for about 45 minutes until the wild rice is cooked and the chicken is fork tender.
- Remove the chicken from the pot, shred it with 2 forks, and add the shredded chicken back into the pot.
- Pour in the heavy cream and give the soup a good stir. Season the soup to taste with salt and pepper and serve.
Nutrition Facts : Calories 456 kcal, Carbohydrate 31 g, Protein 34 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 128 mg, Sodium 621 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHICKEN AND WILD RICE SOUP RECIPE
Steps:
- Gather the ingredients.
- Coat chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.
- Heat olive oil in a large pot or Dutch oven that can contain entire soup (about 8 cups). Add chicken to pot and cook for 2 minutes per side or until golden brown. Chicken will not be cooked through. Remove chicken from pot, leaving oil behind.
- Add diced onions and carrots. Sauté for 2 to 4 minutes over medium heat or until vegetables are softened.
- Stir in mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.
- Pour in chicken broth, stirring bottom of pot as you add broth to release any small bits that have stuck. Bring liquid to a boil.
- Add chicken, sage, thyme, and wild rice. Cover pot, reduce heat to low, and cook for 45 minutes or until rice is tender.
- Remove lid and take out chicken breasts. Chop or shred
- Return chicken back to pot, then stir in heavy cream. Cook for another 5 minutes over medium-low heat until soup is heated through and slightly thickened. (If you like a thicker soup you can whisk together another 1/4 cup of flour with 3 tablespoons of water, then whisk into soup until thickened.)
- Add more salt and pepper to taste and serve topped with chopped parsley.
Nutrition Facts : Calories 2131 kcal, Carbohydrate 106 g, Cholesterol 617 mg, Fiber 15 g, Protein 173 g, SaturatedFat 50 g, Sodium 7288 mg, Sugar 26 g, Fat 113 g, UnsaturatedFat 0 g
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