CHICKEN AND WILD RICE SOUP
This soup is for real -- creamy, earthy, chickeny and filling. Get your simmer on!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat broth, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently.
- Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.
Nutrition Facts : Calories 310, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 1/2 g
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.)
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.
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
COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP
I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).
Provided by Raquel Grinnell
Categories Chowders
Time 1h
Yield 1 pot of soup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Open rice, pull out seasoning packet and set aside.
- In a small bowl, combine pepper and flour. Set aside.
- In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
- In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
- 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 and rice is done,15-20 minutes.
- Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!
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 - PROGRESSO RIP-OFF
I have been trying to break DH of his expensive and high-sodium canned soup habit, and I couldn't find a recipe that was close to this one. I just wrote down the ingredients off the label and made it up as I went along. I was concerned that I wouldn't get it right, since I'm a vegetarian and couldn't taste as I went along. In the end, DH said it was better than the stuff in the can. Please note that cooking and prep times are approximate. A note on the chicken: DH cut up one very large, Dolly Parton-sized chicken breast and I weighed it, so that is where the amount comes from. I suppose you could use any part of the chicken, not just the breast meat.
Provided by Spice Princess
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot, heat the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until it is opaque on all sides and beginning to brown.
- Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften. (Mine gave off a lot of liquid during this step.).
- Add the tomatoes with juice, stock, water, basil, thyme, parsley, and oregano. Season to taste with black pepper. If your stock is unsalted, you might want to throw in some salt to taste, too. Bring to a boil, then lower the heat to medium-low and simmer until the vegetables are softened to your liking. (This took about 45 minutes for me.).
- When the veggies are soft enough, add both kinds of rice and simmer for about 5 minutes more. Taste, adjust the seasoning, and serve.
Nutrition Facts : Calories 320.3, Fat 15.4, SaturatedFat 3.3, Cholesterol 35.9, Sodium 309.2, Carbohydrate 31.3, Fiber 3.8, Sugar 5.9, Protein 15.2
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