CREAMY CHICKEN AND WILD RICE SOUP
This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles.
Provided by Jaclyn
Categories Soup
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 540 kcal, Carbohydrate 38 g, Protein 31 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 139 mg, Sodium 787 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CHICKEN AND WILD RICE SOUP
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
- Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
- Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)
WILD RICE SOUP
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota
Provided by Taste of Home
Time 1h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In 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. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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
CHICKEN AND WILD RICE SOUP
Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley.
Provided by Mary Cox
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare rice mix according to package directions.
- In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
- For a thicker soup, stir in half-and-half and cook 5 minutes more.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 43.4 g, Cholesterol 68.2 mg, Fat 12.8 g, Fiber 1.8 g, Protein 22.3 g, SaturatedFat 5.7 g, Sodium 1456.3 mg, Sugar 6.4 g
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
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!
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 AND WILD RICE SOUP
Make and share this Chicken and Wild Rice Soup recipe from Food.com.
Provided by Earthymom
Categories Clear Soup
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil over medium heat.
- Saute the parsley, onion, tomatoes, garlic, carrot, and spices until onion is tender.
- Add the chicken broth, rice and chicken peices. Bring to a simmer, reduce heat and cover. Simmer about 45 minutes. (Add more water if soup becomes thicker than you like).
- Remove chicken. Cool slightly and remove meat from bones. Add cut up chicken back into soup.
- Add the peas and white wine.
- Let simmer additional 15 minutes.
Nutrition Facts : Calories 247, Fat 8.8, SaturatedFat 2, Cholesterol 30.9, Sodium 304, Carbohydrate 26, Fiber 3, Sugar 3.6, Protein 16.7
WILD RICE CHICKEN SOUP
Chicken is good for the soul, this wild rice chicken soup is easy to make. Recipe comes from Better Home & Gardens .com.
Provided by Barb G.
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix according to package directions, EXCEPT omit the seasoning packet and the Margine.
- Meanwhile, in a dutch oven combine chicken broth, garlic, and dried thyme (if using); bring to a boiling; Stir in tomatoes, chicken, zucchini, fresh thyme (if using), and pepper, return to boiling; reduce heat, simmer, covered, for 5 minutes.
- Stir in rice and, if desired, Maderia or dry sherry; heat through, serve.
Nutrition Facts : Calories 98.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 26.2, Sodium 359, Carbohydrate 5, Fiber 1.3, Sugar 3.1, Protein 12
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.
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
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
More about "wild rice chicken soup food"
CHICKEN WILD RICE SOUP - BLUE BOWL
From bluebowlrecipes.com
5/5 (3)Category Main Course, SoupCuisine Main DishTotal Time 1 hr
- Prepare the Chicken: Boil chicken in a pot of salted water on the stove for about 15 minutes, or until done. (The time will depend on the size of your chicken breasts - cut them into big chunks for faster cooking.) Once done, let rest for a few minutes (otherwise the chicken will just shred) and cut into bite-sized pieces. Add to a large pot with the broth. Bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.
- Prepare the Veggies: Melt the butter in another saucepan over medium heat. Add the garlic, onion, celery, carrots, and spices and cook until the vegetables start to soften. Add the flour gradually, while whisking constantly, to form a roux. Continue whisking the mixture while cooking it for another 5 minutes - to cook out any raw flour taste. Slowly whisk in the cream, and continue whisking until the mixture is smooth (it may not be super smooth - see photo above - it's fine if the butter separates some!). Cook a few more minutes, to thicken and to soften the vegetables a bit more, if needed (taste them and see if they're tender enough for you).
- Finish the Soup: Slowly whisk this mixture into the big pot with the broth, rice, and chicken. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. I usually leave the lid on here, but I keep it cracked open by leaving the spoon in the pot. Give it a stir occasionally during this last bit of cook time.Taste, and add more seasoning as desired. I wrote the seasoning measurements on the conservative side, but I always end up adding more of everything.
- Serve + Store: Serve with crusty bread - YUM! Store leftovers in an airtight container in the fridge for up to 1 week.
CHICKEN AND WILD RICE SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (45)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 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 {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.
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 - MRFOOD.COM
From mrfood.com
Category SoupsEstimated Reading Time 1 min
CHICKEN AND WILD RICE SOUP - DIABETES FOOD HUB
From diabetesfoodhub.org
2/5 (62)Category Dinner, Lunch, Quick & EasyAuthor Linda FellCalories 130 per serving
SLOW COOKER CHICKEN AND WILD RICE SOUP - ROBUST RECIPES
From robustrecipes.com
5/5 (1)Category SoupCuisine Gluten FreeTotal Time 8 hrs 10 mins
- Cook on low for 8 hours or on high for 4 hours. 1 hour before the soup is done cooking remove the chicken. Allow the chicken to cool enough to handle. Remove the skin and discard, shred the chicken. Add the chicken, bones, and any juices back into the soup. Once the soup is done cooking remove the bones and the bay leaf, discard.
- Taste the soup and add salt and pepper as needed to bring out the flavors. Add in the nutmeg for a little warmth, if desired. Serve immediately.
CREAMY CHICKEN AND WILD RICE SOUP RECIPE - RECIPES.NET
From recipes.net
1/5 Category SoupCuisine AmericanTotal Time 1 hr 20 mins
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots, and celery and saute until slightly tender, about 4 minutes, adding in garlic during the last 30 seconds of sauteing.
- 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 the mixture to a boil.
- Cover the pot with a lid and allow the mixture to boil for 12 to15 minutes, or until chicken is cooked through (rotating chicken to the opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
CHICKEN AND WILD RICE SOUP - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (51)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.
HEALTHY CHICKEN WILD RICE SOUP (NO CREAM) - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (26)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.
CREAMY CHICKEN WILD RICE SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 6Estimated Reading Time 2 minsCategory StewsTotal Time 45 mins
- Cook until tender, about 10–15 minutes, adjusting heat as necessary.Add chicken and wild rice, then 3 cups cream and chicken broth.
SLOW COOKER CHICKEN WILD RICE SOUP - EATING BIRD FOOD
From eatingbirdfood.com
3.9/5 (373)Calories 297 per servingCategory Soup
- Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker.
- Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
- When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker. Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
CHICKEN OF THE WOODS WILD RICE SOUP - WILD VEGAN FLOWER
From wildveganflower.com
Category Vegan RecipesCalories 435 per serving
- Turn on the Sauté feature on the Instant Pot and add 2 tbsp. of olive oil, your chopped onion, and garlic; sauté for 2 minutes
- On medium heat add 2 tbs of olive oil, your chopped onion, and garlic to a large stockpot - sauté for 2 minutes
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4/5 (2)Calories 313 per servingServings 4
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