Must Love Cheese Chicken Wild Rice Soup Food

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.)

CHEESY CHICKEN & WILD RICE SOUP

Steps:

• Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
• Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
• Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
• Heat on medium until cheese is melted and everything is blended.
• Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
• Turn to low and let simmer for a while, stirring frequently.

MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP

Steps:

• Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
• Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
• Note: If using quick cooking rice the time will be lowered to 10 minutes.
• Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
• Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.

CHICKEN AND WILD RICE SOUP

Steps:

• Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
• Add water (or broth), seasoning packet from rice, broccoli, and chicken.
• Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
• Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
• Serve immediately.

CHICKEN AND WILD RICE SOUP RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
• In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
• To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
• Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
• Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
• Serve warm topped with more Parmesan.
• Enjoy!

HEALTHIER CHEESY CHICKEN & WILD RICE SOUP

Steps:

• Cut the breasts into small cubes then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
• Pour the broth & water in the pot then add the rice & seasoning packet. (Do not remove chicken.) Bring to a boil then lower heat & simmer for 20 minutes, covered.
• Note: If using quick cooking rice the time will be lowered to 10 minutes.
• Mix the salt, pepper, & almond milk in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.

CHEESY WILD RICE SOUP

Steps:

• In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

HEARTY CHICKEN & WILD RICE SOUP

Steps:

• Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.

WILD RICE CHEESE SOUP

Steps:

• In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through.

CHICKEN WILD RICE SOUP

Steps:

• Saute onions, carrots, celery, garlic in a little butter. (2 pats or so of butter).
• Add chicken broth, celery soup, half-n-half, rice mix and chicken.
• Bring to a boil. Reduce heat and simmer until rice and veggies are tender.
• Enjoy with some yummy rolls or crackers.