Chicken Soup With Wild Rice And Mushrooms Recipes

CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

Steps:

• Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
• Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
• Mix in the garlic and thyme and cook until fragrant, about a minute.
• Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
• Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

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.)

CHICKEN WILD RICE SOUP

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.

CHICKEN WILD RICE SOUP WITH MUSHROOMS

Steps:

• Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute the chicken, mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer., Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.

CHICKEN AND MUSHROOM WILD RICE SOUP

Steps:

• In alarge soup pot over medium high heat, saute the mushrooms, onions, carrots and celery with the ½ cup butter until tender, about 5-7 minutes. Add 2 tsp salt and ½ tsp pepper while veggies are sauteing.
• When veggies are tender, start stirring in the flour, adding ¼ cup at a time, mixing well with each addition.
• When flour is all added, quickly begin pouring in the chicken stock and water as you stir continuously, adding 1-2 cups at a time.
• Once all the chicken stock and water is added, the soup needs to come up to ta boil to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan.
• When soup has thickened, add the cooked Rice-A-Roni and chicken. Mix well. Then add the can of evaporated milk. Taste soup and adjust salt and pepper, if needed.
• If served immediately, the soup will be a perfect creamy consistency. If not served immediately, you made need to add a little bit of milk when you reheat it. Otherwise, it will be a really thick stew-like soup.
• Tastes great with bread or rolls.
• Enjoy!

CHICKEN SOUP WITH WILD RICE AND MUSHROOMS

Steps:

• Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
• Saute until soft.
• Add the rice, stock, bay leaves and thyme.
• Simmer, covered, for one hour.
• Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn't say to do this).
• Garnish with chopped fresh parsley.

CHICKEN AND WILD RICE SOUP

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.

CROCK POT SAUCY CHICKEN WITH WILD RICE AND MUSHROOMS

Steps:

• In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
• To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.