Oriental Chicken N Wild Rice Soup Food

ORIENTAL CHICKEN 'N WILD RICE SOUP

Oriental Chicken 'n Wild Rice Soup image

This is a really tasty soup. I picked up the recipe from Byerly's grocery store chain based in the Twin Cities. I actually prefer cooked brown rice in this soup.

Provided by anymouse

Categories Rice

Time 25m

Yield 10 cups

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon canola oil
2 teaspoons minced gingerroot
1 teaspoon minced garlic
1/2 teaspoon fresh cracked pepper
3 (14 1/2 ounce) cans low sodium chicken broth
2 cups cooked rice
2 tablespoons light soy sauce
1/2 lb snow peas, sliced diagonally in half
1/2 cup green onion, sliced diagonally
1/2 cup shredded carrot

Steps:

Slice chicken into bite size pieces.
In large dutch oven or pan heat oil over medium high heat.
Stir fry chicken for 2 minutes.
Add gingerroot, garlic and pepper and stir fry 2 more minutes.
Stir in chicken broth, rice and soy sauce.
Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
Stir in snow peas, carrots and green onions and heat through for 2 minutes.
Serve.

Nutrition Facts : Calories 171.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 39.5, Sodium 288, Carbohydrate 15.2, Fiber 1.1, Sugar 1.5, Protein 20.3

CHICKEN WILD RICE SOUP I

Chicken Wild Rice Soup I image

A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

Provided by Sue

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 17

Ingredients

½ cup butter
1 finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

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.)

Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g

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