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
CHICKEN WILD RICE SOUP I
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
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
QUICK CHICKEN AND WILD RICE SOUP
"Because this warming soup takes advantage of several convenience items, it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's perfect for casual entertaining, because you can keep it warm in the slow cooker. The pot is always scraped clean."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. , Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1239mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
QUICK CHICKEN & WILD RICE SOUP
My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. -Teresa Jacobson, St. Johns, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (2 quarts).
Number Of Ingredients 10
Steps:
- Cook rice mix according to package directions., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Stir in chicken and rice mixture; heat through.
Nutrition Facts : Calories 465 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1095mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN NOODLE AND WILD RICE SOUP
Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.
Provided by mollypie
Categories Chicken
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
- Add Frozen egg noodles and return to a boil.
- Reduce heat cover and simmer for 15 minute.
- Add rice and seasoning packet and cook for 5 minute.
- In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
- Add the flour mixture slowly to the soup pot stirring constantly.
- Bring to boiling; cook 1 minute or until thickened and bubbly.
- Slowly add half and half to soup stirring constantly.
- Add diced chicken.
- Heat through.
Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2
CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
- Difficulty: Easy
CHICKEN WILD RICE SOUP
Make and share this Chicken Wild Rice Soup recipe from Food.com.
Provided by Juenessa
Categories Chicken
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first nine ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 30 minutes.
- In a soup kettle or Dutch oven, melt butter.
- Stir in flour until smooth.
- Gradually whisk in broth mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Whisk in soup and wine or broth.
- Add rice and chicken; heat through.
CHICKEN AND WILD RICE CASSEROLE
Make this easy Chicken and Wild Rice Casserole from scratch with simple, wholesome ingredients!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Melt ⅓ cup butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes. Add mushrooms, carrot and celery. Cook until vegetables soften, about 5-6 minutes. Add garlic; cook for 1 more minute, stirring constantly. Add the flour, salt and pepper; cook, stirring constantly, for 1 more minute.
- Gradually whisk in the broth; bring to a boil. Reduce heat slightly, and let the sauce bubble and simmer until it thickens, about 2-3 minutes. Reduce heat to low, stir in the milk; add rice, chicken, parsley and thyme. Cook and stir for 1-2 more minutes. Taste and season with additional salt and pepper, if necessary. Remove from heat.
- Transfer chicken and rice mixture to the prepared baking dish.
- In a small bowl, stir together the Ritz cracker crumbs and 1 tablespoon of melted butter. Sprinkle the buttered crumbs on the top of the casserole.
- Bake, uncovered, for 20-25 minutes, or until hot and bubbly.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 339 kcal, Carbohydrate 31 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 646 mg, Fiber 3 g, Sugar 4 g
NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP
Steps:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
More about "quick chicken and wild rice soup food"
CHICKEN AND WILD RICE SOUP RECIPE - AMANDA JOHNSON | …
From foodandwine.com
5/5 Category Soup
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
CHICKEN WILD RICE SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (2)Category EntreeServings 6Total Time 1 hr
- In Dutch oven or large saucepan, combine water and broth. Add wild rice and onions. Bring to a boil. Reduce heat to low; cover and simmer 45 to 55 minutes or until rice is tender.
- In medium saucepan, melt margarine over medium heat. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. Slowly add half-and-half mixture to rice mixture, stirring constantly. Add remaining ingredients. Cook over low heat until thoroughly heated, stirring frequently. DO NOT BOIL.
CHICKEN & WILD RICE SOUP - MRFOOD.COM
From mrfood.com
Category SoupsEstimated Reading Time 1 min
CHICKEN AND WILD RICE SOUP - BAKERS TABLE
From bakerstable.net
5/5 (5)Total Time 1 hr 40 minsCategory Soups And StewsCalories 259 per serving
- Cook over medium low heat for 60-90 minutes, stirring occasionally, until vegetables are tender.
CREAMY CHICKEN WILD RICE SOUP - VIKALINKA
From vikalinka.com
5/5 (6)Category LunchCuisine AmericanCalories 540 per serving
- Heat the butter and cook the chopped celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and cook for 30 seconds longer.
- Add the chicken stock, one bay leaf, a pinch of salt and pepper, chicken breasts, wild rice and bring to a boil. Then lower the heat and simmer for 45 minutes until the rice is tender. Take the chicken breasts out and shred with two forks , then add it back to the soup together with the heavy cream.
- Make the roux by mixing melted butter with the flour, then stir it into the soup, bring to a gentle boil and let the soup simmer for a few minutes until it thickens, stir in spinach if using. Add salt and pepper to taste and take it off the heat.
CHICKEN AND RICE SOUP - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 3Calories 211 per servingCategory Appetizer, Main Course, Soup
- In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cover and cook over medium-high heat until onions are translucent (about 5-7 minutes).
- Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and rice and stir to combine.
EASY OLD FASHIONED CHICKEN & RICE SOUP | LAURA FUENTES
From laurafuentes.com
4/5 (1)Total Time 35 minsCategory DinnerCalories 358 per serving
- In a large soup pot, heat oil over medium-high heat. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir until the veggies are soft, about 5 minutes.
- Add the chicken stock and water. Bring to a boil. Add the rice and chicken meat, stir and cook over medium-low heat until the rice is tender, about 25 to 30 minutes
CHICKEN AND WILD RICE SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (44)Estimated Reading Time 8 minsServings 6-8Total Time 1 hr
- Melt butter or oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally. Add in the flour and sauté for 1 more minute, stirring frequently.
- Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, bay leaves and stir to combine.
- Let the soup continue cooking until it reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 40-45 minutes or until the wild rice is tender — being sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.
- Use tongs to carefully transfer the chicken breasts to a clean plate. Then you can either dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.
CHICKEN WILD RICE SOUP {NO CREAM} - IFOODREAL.COM
From ifoodreal.com
5/5 (51)Calories 400 per servingCategory Soup And Stew
- Slow Cooker: In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours.
- Remove chicken onto plate and shred with 2 forks. To slow cooker, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
- Stovetop: In a large heavy bottom pot or Dutch oven, swirl a bit of avocado oil to coat; add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper; bring to a boil, cover and cook on low heat with lid a bit open for about 45 minutes.
- Remove chicken onto plate and shred with 2 forks. To the pot, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
ULTIMATE CHICKEN WILD RICE SOUP (SERVES 6!) - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (9)Calories 352 per servingCategory Soup
- Then, heat a large dutch oven or stockpot over medium/high heat. Add one tablespoon olive oil.
- When the olive oil is fragrant, add the chicken breast to the pot. Sear the chicken breast for 2 minutes on each side. Remove from the pot (you don’t want the chicken to be fully cooked).
- Add another tablespoon of olive oil to the pot and add the onion, carrot, and 1/4 teaspoon salt and sauté for 4-5 minutes.
EASY CHICKEN AND RICE SOUP RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 2Category DinnerCuisine AmericanTotal Time 30 mins
- Melt the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent.
- Add the broth, chicken, carrots, oregano, basil and rice and bring to a boil, then reduce to low heat and simmer for 20 minutes, until rice is tender.
- Remove the chicken and shred with two forks before returning to the soup and serve immediately (the rice will continue to soak up the soup as it sits).
CHICKEN AND WILD RICE SOUP - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (43)Total Time 50 minsCategory EasyCalories 307 per serving
- Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
- Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).
- Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.
SIMPLE CREAMY CHICKEN AND WILD RICE SOUP - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (49)Total Time 30 minsCategory SoupCalories 258 per serving
- In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
- Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
- Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it's not sticking on the bottom.
FARMHOUSE CHICKEN AND RICE SOUP - THE SEASONED MOM
From theseasonedmom.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory SoupCalories 136 per serving
- Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook until browned on both sides, about 6 minutes per side. Remove chicken to a plate.
- Leave about 1 tablespoon of fat in the pot; drain off the rest. Saute the onion, celery and carrots in the same pot over medium-high heat until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add bay leaf, thyme, rosemary and chicken stock. Return chicken to the pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer until chicken is tender and cooked through, about 35-40 minutes.
INSTANT POT CHICKEN AND WILD RICE SOUP - BLESS THIS MESS
From blessthismessplease.com
Cuisine AmericanTotal Time 40 minsCategory Main DishCalories 227 per serving
- Melt butter in the pot. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Lock the lid, place the valve to the sealing position, and select the “High Pressure” option and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. After 5 minutes, do the quick pressure release.
CREAMY CHICKEN AND WILD RICE SOUP - FARMHOUSE ON BOONE
From farmhouseonboone.com
4.6/5 (22)Total Time 1 hr 10 minsCategory DinnerCalories 449 per serving
- In a large pot, cook carrot, celery, and leek in the melted butter over medium heat until the vegetables are tender.
- Season with salt and pepper. Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves.
- Add chicken pieces, simmer for approximately 20 minutes more until chicken is cooked and rice is tender.
HEALTHY CHICKEN WILD RICE SOUP (NO CREAM ... - BOWL OF ...
From bowlofdelicious.com
5/5 (25)Total Time 55 minsCategory SoupCalories 212 per serving
- Sauté the celery, carrots, and onions in butter (2 tablespoons) in a large pot or Dutch oven over medium-high heat until softened (about 5 minutes).
- Cover and simmer for about 45 minutes, or until rice is cooked. Once the rice is cooked, stir in the cooked shredded chicken (2 cups) and continue simmering for 5 minutes until heated. Taste and adjust seasoning as needed. Serve.
CHICKEN WILD RICE SOUP {PANERA COPYCAT ... - BELLY FULL
From bellyfull.net
Ratings 14Calories 397 per servingCategory Soup
- In a large pot, warm butter and olive oil over medium heat. Add onions and carrots; saute, stirring occasionally until softened, about 6-7 minutes. Season with a little salt and pepper to taste.
- Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
- Add chicken and half and half. Cook 2-3 more minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through. Taste and season accordingly. Serve hot.
CHICKEN AND WILD RICE SOUP - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (9)Calories 331 per servingCategory Soup
- Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken, sprinkle with garlic, and cook, stirring often until cooked through, 5 to 7 minutes. Remove from the heat and let cool.
- Combine onion, carrot, celery and wild rice in a large resealable freezer bag. Scrape the chicken, oil and garlic mixture into the bag. Add sage, thyme, rosemary, salt and pepper.
- Combine red bell pepper and green beans in a second bag. Seal bags, label and freeze for up to 1 month.
- Remove bags from freezer. Combine the chicken mixture, broth and wine in slow cooker and set to low for 7 hours. Set the bag with the green beans and peppers in the refrigerator to partially thaw.
CHICKEN AND WILD RICE SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (99)Calories 280 per serving
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
- Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
CHICKEN AND WILD RICE SOUP RECIPE | HEALTH.COM
From health.com
Servings 8Calories 280 per serving
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
- Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
CHICKEN WILD RICE SOUP RECIPE - READY IN UNDER 30 MINUTES!
From princesspinkygirl.com
4.7/5 (3)Total Time 30 minsCategory SoupCalories 65 per serving
- In a large pot, add the two tbsp. of canola oil and turn heat to medium high. Add carrots, onions, and celery. Season with 1/2 tsp salt. Stir and cook over medium heat for 5-6 minutes, or until veggies are tender.
- Add rice to pot and half the seasoning packet. Add 1/2 the pepper and the marjoram. Stir well. Add evaporated milk and 4 cups of the chicken broth. Turn heat to high and bring to a boil. Once boiling, cover the pot and reduce to medium heat. Let simmer, covered, for 15-20 minutes, or until rice is tender. Stir well to prevent rice sticking to the bottom of the pan.
- Once rice is tender, add the cup of milk and the cooked chicken. Stir well. Add additional chicken broth if too thick and add additional salt and pepper if needed. Serve or continue to let simmer over low until ready to serve. Soup will thicken the longer you let simmer.
CREAMY CHICKEN & WILD RICE SOUP RECIPE | MISS MUSTARD SEED
From missmustardseed.com
4.8/5 (5)Category SoupCuisine American
KIM’S QUICK & CREAMY CHICKEN WILD RICE SOUP | FOODTALK
From foodtalkdaily.com
Servings 6Total Time 40 mins
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From preprod.tasteofhome.com
Servings 4Total Time 30 minsCategory LunchCalories 465 per serving
SLOW COOKER CHICKEN AND WILD RICE SOUP - DAMN DELICIOUS
From damndelicious.net
4.7/5 (50)Category Slow CookerServings 8Estimated Reading Time 3 mins
CREAMY CHICKEN & WILD RICE SOUP | MRFOOD.COM
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4/5 (23)Category Soups
UNCLE BEN'S CHICKEN AND WILD RICE SOUP - TODAY'S CREATIVE LIFE
From todayscreativelife.com
4.7/5 (23)Total Time 30 minsCategory SoupsCalories 355 per serving
CHICKEN AND WILD RICE SOUP - EAT YOURSELF SKINNY
From eatyourselfskinny.com
5/5 (2)Total Time 55 minsServings 8Calories 244 per serving
HOW TO COOK CHICKEN AND WILD RICE SOUP | MYRECIPES
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Estimated Reading Time 1 min
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4/5 (1)Total Time 25 minsCategory Quick And EasyCalories 169 per serving
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