CHICKEN WILD RICE SOUP WITH SPINACH
I stir together my chicken-and-rice cream soup whenever we're craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.-Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.
Nutrition Facts : Calories 212 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN AND WILD RICE SOUP WITH LEEKS
I wanted a warm, silky soup that contained leeks but different than the standard leek soup recipes I kept seeing. So with the help of wild rice and rotisserie chicken, I came up with a delicious soup that can be changed up to a cook's preferences.
Provided by analyticalblonde
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
- Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.
- Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 36 g, Cholesterol 97.2 mg, Fat 22.2 g, Fiber 5.5 g, Protein 22.6 g, SaturatedFat 10.8 g, Sodium 496.2 mg, Sugar 5.8 g
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
SPINACH, CHICKEN, AND WILD RICE SOUP (SLOW COOKER)
This soup is easy to throw together. If you don't have pre-cooked chicken, I think it would work to add whole, uncooked chicken breasts at the beginning, then pull them out and cut them up before adding the spinach. From Better Homes & Gardens.
Provided by Tee Lee
Categories Chicken
Time 3h40m
Yield 9 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
- To serve, stir in chicken and spinach.
Nutrition Facts : Calories 193.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 52.5, Sodium 84, Carbohydrate 14.6, Fiber 1.4, Sugar 0.6, Protein 21.8
SAUSAGE SOUP WITH SPINACH AND WILD RICE
A nice, healthy, wild rice soup with different veggies from your ordinary peas and carrots. This one is sort of Italian inspired. From Cooking Light.
Provided by Ppaperdoll
Categories Rice
Time 1h45m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice, reduce heat, cover and simmer 1 hour until rice is cooked. Set aside.
- Cook sausage in a Dutch oven over medium-high heat until browned. Stir to crumble. Drain sausage and set aside.
- Heat oil in Dutch oven over medium heat and saute onion 3 minutes. Add garlic and cook 1 minute. Add sausage, 3 cups water, tomato paste, oregano, basil, broth, and tomatoes. Bring to a boil, reduce heat, and simer 20 minutes.
- Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls and serve with Parmesan to sprinkle over.
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!
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