Chicken Wild Rice Soup With Mushrooms Recipes

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CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP



Creamy Mushroom Chicken and Wild Rice Soup image

A warm and creamy mushroom, chicken and wild rice soup that is down right one of the best comfort food around!

Time 50m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken broth
1 cup wild rice (or a blend of rice including wild rice)
1 1/2 cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste

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.

Nutrition Facts : Nutrition Facts Calories 443, Fat 20g (Saturated 9g, Trans 0.2g), Cholesterol 65mg, Sodium 676mg, Carbs 38g (Fiber 3g, Sugars 10g), Protein 27g Nutrition by

CHICKEN SOUP WITH WILD RICE AND MUSHROOMS



Chicken Soup With Wild Rice and Mushrooms image

Make and share this Chicken Soup With Wild Rice and Mushrooms recipe from Food.com.

Provided by Lvs2Cook

Categories     Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 cups onions, peeled and diced
2 cups carrots, diced
2 cups celery, diced
2 cloves garlic, peeled and diced
1 cup wild rice
8 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
1/2 cup white wine
2 cups cooked chicken
2 cups fresh mushrooms, cleaned and sliced
salt and pepper
fresh parsley (to garnish)

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 WILD RICE SOUP WITH MUSHROOMS



Chicken Wild Rice Soup with Mushrooms image

Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1 package (6 ounces) long grain and wild rice mix
1/2 pound boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
1-1/4 cups chopped onions
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1 can (12 ounces) evaporated milk
6 tablespoons sliced green onions

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.

Nutrition Facts : Calories 120 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

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

1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
2 boneless chicken breast halves, cooked and cubed
3 cups chicken broth
1 (16 ounce) package frozen pearl onions
1 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup half-and-half cream

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

DELIGHTFUL CHICKEN, MUSHROOM, AND WILD RICE CASSEROLE



Delightful Chicken, Mushroom, and Wild Rice Casserole image

This casserole is heavenly! It has the most wonderful flavor! This one is best if you cook the chicken, rather than buy pre-cooked chicken or use leftovers, because you cook the rice in the broth, which is the secret to the delicious flavor. I got this recipe off of another site and everyone that I have served it to just loves it!

Provided by Helping Hands

Categories     Chicken Breast

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chicken breast halves
1 can cream of mushroom soup, 10.75 oz
1 cup water
1 cup sour cream
1 cup cooking white wine
1 can sliced mushrooms, 16 oz,drained
1/2 teaspoon salt
1 teaspoon curry powder
1 cup chopped celery
1 medium onion, sliced
2 (6 ounce) packages long grain and wild rice blend

Steps:

  • Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
  • Add chicken breasts.
  • Cover and bring to a boil.
  • Turn down heat and simmer for one hour.
  • Remove from heat and strain.
  • Reserve broth.
  • Place chicken in fridge to cool.
  • Cut chicken into bite-size pieces.
  • Prepare the rice according to package directions, replacing water with reserved broth.
  • Preheat oven to 350 degrees.
  • Mix chicken, mushrooms, and rice in bowl.
  • Blend in soup and sour cream.
  • Mix well.
  • Lightly grease or spray a 9 x 13 baking dish.
  • Spoon mixture into dish.
  • Cook for one hour.
  • NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.

CHICKEN WILD RICE SOUP



Chicken Wild Rice Soup image

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

Categories     Dinner     Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

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



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

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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