Cream Of Chicken Soup With Wild Rice Ii Recipes

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CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

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

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

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

CREAM OF WILD RICE SOUP



Cream of Wild Rice Soup image

Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

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

Number Of Ingredients 12

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups reduced-sodium chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk
1/4 cup minced chives

Steps:

  • In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.

Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CREAMY CHICKEN 'N' WILD RICE SOUP



Creamy Chicken 'n' Wild Rice Soup image

Hinckley, Minnesota's Bonnie Erickson shares a comforting, cool-weather soup that's chock-full of homey, harvest goodness. "I'm always being asked to make this recipe for friends," she adds, "and there's never any left over!"

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

2/3 cup uncooked wild rice
2/3 cup chopped onion
2/3 cup chopped carrot
2 tablespoons butter
6 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh broccoli
3 cups cubed cooked chicken breast
1/2 cup all-purpose flour
1 cup fat-free half-and-half

Steps:

  • Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 707mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

CREAM OF CHICKEN AND WILD RICE SOUP RECIPE - (4.5/5)



Cream of Chicken and Wild Rice Soup Recipe - (4.5/5) image

Provided by kelsa94

Number Of Ingredients 9

2 boneless chicken breasts
4 cups chicken stock
2 cups water
1 package of long grain and wild rice with seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
1/2 cup butter
2 cups heavy cream

Steps:

  • Place the chicken in a skillet and cook until it is no longer pink. Cut into shreds. In a large pot, combine chicken stock, water and chicken. Bring to a boil over medium heat. Add the rice but do not add the seasoning. Set seasoning aside. Remove from heat and cover. In a small bowl, add the salt, pepper and the flour. Stir to mix. Set aside. In a small saucepan, melt butter. Stir in the seasoning packet, cooking until it begins to bubble. Reduce heat to low and stir in the flour mixture. Using a whisk, add the cream a little bit at a time. Stir completely. Allow to cook about 5 minutes or until the sauce thickens. Add the cream mixture to the broth and rice. Cook over medium heat until hot, about 10 to 15 minutes. Serve with warm bread and butter.

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

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

3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion ((1 small onion))
1 cup diced carrots ((2 medium))
1 cup diced celery ((3 ribs))
7 Tbsp butter, (diced, divided)
1 large garlic clove, (minced (1 1/2 tsp))
4 1/2 cups low-sodium chicken broth
1/4 tsp of each dried thyme, (marjoram, sage and rosemary (or 1 tsp fresh, minced of any))
Salt and ground black pepper, (to taste)
1 lb boneless skinless chicken breasts halves
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

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

CREAM OF CHICKEN WITH WILD RICE SOUP



Cream of Chicken with Wild Rice Soup image

This makes a lovely chicken and wild rice soup.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 14

1 ⅓ cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
¾ teaspoon ground white pepper
½ teaspoon salt
½ cup margarine
¾ cup all-purpose flour
4 cups milk
¾ cup white wine

Steps:

  • Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
  • In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
  • In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
  • Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
  • Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g

CREAM OF CHICKEN SOUP WITH WILD RICE



Cream of Chicken Soup With Wild Rice image

Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round.

Provided by Mimi Hiller

Categories     Whole Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces wild rice, uncooked (1 1/3 cup)
1 1/2 lbs fryer chickens, cut up
7 cups water
12 ounces mushrooms, sliced
2 tablespoons cooking oil
1 cup onion, chopped
1 cup celery, chopped
2 tablespoons instant chicken bouillon granules
3/4 teaspoon white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cups milk
3/4 cup dry sherry

Steps:

  • *I used Superior Touch Chicken Base and it was heavenly.
  • Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
  • Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
  • Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
  • Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
  • Strain and reserve broth.
  • Remove chicken meat from bones.
  • Cut into bite-size pieces.
  • In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
  • Remove from heat. Return broth to the saucepan.
  • Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
  • Bring to boiling.
  • Reduce heat and simmer, uncovered, for 15 minutes.
  • In a large separate saucepan, melt the butter.
  • Stir in flour until it all clings together and is smooth.
  • Add the milk all at once and stir and cook until it's bubbly and thick.
  • Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
  • Heat through.

Nutrition Facts : Calories 610, Fat 31.8, SaturatedFat 13.9, Cholesterol 123, Sodium 1117.6, Carbohydrate 42.6, Fiber 3.2, Sugar 2.9, Protein 35.2

CREAM OF CHICKEN SOUP WITH WILD RICE II



Cream of Chicken Soup with Wild Rice II image

Make and share this Cream of Chicken Soup with Wild Rice II recipe from Food.com.

Provided by Cindy Hartlin

Categories     Whole Chicken

Yield 8 serving(s)

Number Of Ingredients 14

1 1/3 cups wild rice, uncooked (8 oz)
3 lbs broiler-fryer chickens, cut up
7 cups water
12 ounces mushrooms, Sliced
2 tablespoons cooking oil
1 cup onion, Chopped
1 cup celery, Chopped
2 tablespoons instant chicken bouillon granules
3/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup butter
3/4 cup flour
4 cups milk
3/4 cup dry white wine

Steps:

  • Cook wild rice according to pkg.
  • directions for 30 minutes; drain off liquid
  • and rinse. Set partially cooked rice aside. In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling.
  • Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender.
  • Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth.
  • Strain and reserve broth.
  • Remove chicken meat from bones.
  • Cut into bite-size pieces.
  • In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.
  • Add onion and celery.
  • Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until translucent, and then add mushrooms and cover and cook). Remove from heat. Return broth to the stock pot. Add partially cooked wild rice to the chicken broth.
  • Stir in the granules, white pepper and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes.
  • In a large saucepan, melt the butter and stir in the flour until smooth.
  • Add milk all at once. Cook and stir until bubbly.
  • Stir into soup mixture. Stir in the chicken pieces and wine, and heat through.

Nutrition Facts : Calories 758.8, Fat 45.8, SaturatedFat 18, Cholesterol 175.7, Sodium 1312, Carbohydrate 39.8, Fiber 3, Sugar 2.8, Protein 43.1

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