Cream Of Chicken With Wild Rice Soup Recipes

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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

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 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

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

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

CREAMY CHICKEN RICE SOUP



Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP



Copy-Cat Panera Cream of Chicken and Wild Rice Soup image

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

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

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!

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP



Minnesota Cream of Chicken & Wild Rice Soup image

This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.

Provided by out of here

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 cups chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced onion
1/2 teaspoon dried thyme
2 tablespoons butter
3 tablespoons flour
1 cup half-and-half cream
1 1/2 cups cut-up cooked chicken

Steps:

  • Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
  • Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
  • Melt butter, stir in the flour, then the half-half.
  • Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

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.

CREAM OF CHICKEN & WILD RICE SOUP



Cream of Chicken & Wild Rice Soup image

Inspired by a dish from a restaurant. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings.

Provided by Starrynews

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (6 ounce) box long grain and wild rice blend
1 (14 ounce) can chicken broth
4 chicken tenderloins
2 tablespoons cornstarch
pepper, to taste
3 tablespoons butter
1/4 cup onion
3 tablespoons flour
1 cup milk
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup mushroom, sliced
1/2 teaspoon rosemary
1/2 teaspoon sage

Steps:

  • Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest.
  • In another pan, bring the chicken broth to a boil.
  • Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium.
  • Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
  • Meanwhile, in a small pan, melt butter over medium heat.
  • Add onions and saute until soft.
  • Stir in flour, coating onions and absorbing the butter.
  • Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
  • When rice is done, add to the broth mixture and stir in rosemary and sage.
  • Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
  • Enjoy!

Nutrition Facts : Calories 183.9, Fat 11.7, SaturatedFat 7.1, Cholesterol 31.4, Sodium 455.1, Carbohydrate 14.6, Fiber 1.1, Sugar 1.9, Protein 5.5

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

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

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

Yield 8

Number Of Ingredients 11

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  • In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  • If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

EASY CREAM OF WILD RICE CHICKEN SOUP



Easy Cream of Wild Rice Chicken Soup image

I found this recipe on a weight loss website. My family didn't even notice that it was made with fat-free ingredients.

Provided by Jennifer

Categories     Chicken

Time 50m

Yield 12 1/2 cups, 10 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 large carrot, shredded
1 stalk celery, chopped
2 tablespoons margarine
1/2 cup all-purpose flour
8 cups fat-free chicken broth
3 cups cooked long grain and wild rice blend
6 ounces cooked boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk

Steps:

  • Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
  • Add flour and stir until blended.
  • Stir chicken broth in gradually.
  • Add rice, chicken, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for approximately 2 minutes or until soup thickens.
  • Stir in evaporated milk.
  • Cook for five more minutes or until soup is heated through.

CREAMY CHICKEN, LEEK, AND WILD RICE SOUP



Creamy Chicken, Leek, and Wild Rice Soup image

This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.

Provided by Val-Flowers

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

Time 1h5m

Yield 6

Number Of Ingredients 12

4 cups chicken stock
2 cups water
1 (14.5 ounce) can chicken broth
2 (1.8 ounce) packages dry leek soup mix
1 cup diced carrots
2 stalks celery, diced
2 cups shredded cooked chicken
1 (6 ounce) package long grain and wild rice mix
8 ounces half-and-half
1 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Steps:

  • Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
  • Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
  • Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 39.6 g, Cholesterol 69 mg, Fat 17 g, Fiber 2 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 2421.2 mg, Sugar 3.3 g

HEARTY CHICKEN & WILD RICE SOUP



Hearty Chicken & Wild Rice Soup image

Garlic and herb cream cheese adds subtle notes of flavor to this creamy, hearty soup. On a chilly day, it's like having a bowlful of comfort. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 6

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
3 cups 2% milk
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
2 cups frozen California-blend vegetables, thawed and coarsely chopped
3/4 cup spreadable garlic and herb cream cheese

Steps:

  • Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1832mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 7g fiber), Protein 24g protein.

SPEEDY CREAM OF WILD RICE SOUP



Speedy Cream of Wild Rice Soup image

Add homemade touches to a can of potato soup to get comfort food on the table quickly. The result is a thick and creamy treat textured with wild rice and flavored with smoky bacon. -Joanne Eickhoff, Pequot Lakes, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup water
4-1/2 teaspoons dried minced onion
2/3 cup condensed cream of potato soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup cooked wild rice
1/2 cup half-and-half cream
2 bacon strips, cooked and crumbled

Steps:

  • In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

Nutrition Facts : Calories 333 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 835mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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CREAMY WILD RICE CHICKEN SOUP WITH ROASTED …
creamy-wild-rice-chicken-soup-with-roasted image
2019-11-04 1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, …
From halfbakedharvest.com


CREAM OF CHICKEN WITH WILD RICE SOUP RECIPE
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2016-02-29 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. …
From glorioussouprecipes.com


CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP
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2020-06-23 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 …
From closetcooking.com


CREAMY CHICKEN AND WILD RICE SOUP - MEL'S KITCHEN CAFE
2020-12-09 Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly.
From melskitchencafe.com


SLOW COOKER CHICKEN AND WILD RICE SOUP - DAMN DELICIOUS
2016-12-09 Directions: Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
From damndelicious.net


PANERA CHICKEN AND WILD RICE SOUP (COPYCAT RECIPE)
2022-02-07 Set the mixture aside. In a large pot over medium heat, combine the broth and chicken and bring it to a boil. Stir in the rice. Cover and remove it from heat. Melt the butter in a medium saucepan over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, for 5 minutes.
From insanelygoodrecipes.com


CREAMY DREAMY WILD RICE SOUP - AT HOME WITH MOLLY
2018-04-29 Add chicken and bring the mixture to a gentle simmer. Cook until no longer pink (about 10 minutes). Remove chicken, and allow the mixture to simmer uncovered for an additional 45 minutes. While the soup is simmering, allow the chicken to cool and pull apart into small pieces. Once the 45 minutes is up, add the wild rice, half and half, heavy ...
From athomewithmolly.com


HEALTHY CREAMY CHICKEN AND WILD RICE SOUP - FAMILY FOOD ON THE …
Instructions. Combine chicken broth, water, wild rice, onion, carrots and celery in a large stockpot over high heat and bring to a boil. Reduce heat, cover and simmer for 15 minutes, or until rice and veggies are tender. Meanwhile, melt butter in a small saute pan over medium-low heat. Whisk in flour and cook for 1 minute.
From familyfoodonthetable.com


CREAMY CHICKEN WILD RICE SOUP - THE PIONEER WOMAN
2016-02-18 Directions. Melt butter in a large pot over medium heat. Add celery, carrots, and onion. Season to taste with salt and pepper. Cook until tender, about 10–15 minutes, adjusting heat as necessary. Add chicken and wild rice, then 3 cups cream and chicken broth. Season with salt and pepper. Bring to a boil. Add the peas and turn off heat.
From thepioneerwoman.com


CREAMY CHICKEN WILD RICE SOUP - SUM OF YUM
2017-12-19 Creamy Chicken Wild Rice Soup, made in a slow cooker, is a warm bowl of tasty goodness that is so comforting on a chilly day. Having a bowl of this creamy chicken and wild rice soup can really lift my spirits. Not only is this soup delicious, but it is also so easy to make. I love using the crockpot to make soup, it makes life so much easier ...
From sumofyum.com


CREAM OF TURKEY & WILD RICE SOUP RECIPE | EATINGWELL
Make this creamy turkey and wild rice soup when you have leftover cooked chicken or turkey on hand. Serve the healthy soup recipe with whole-grain bread and a side salad Serve the healthy soup recipe with whole-grain bread and a side salad
From enem.yhkrubber.com.my


CREAM OF CHICKEN WITH WILD RICE SOUP - THESUPERHEALTHYFOOD
2022-06-09 Creamy Chicken and Wild Rice Soup. Active Time. 32 Mins. Total Time. 40 Mins. Yield. Serves 6 (serving size: about 1 2/3 cups) Go ahead and flag this chicken and wild rice recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. For ...
From thesuperhealthyfood.com


CREAMY CHICKEN AND WILD RICE SOUP - HUMBLE OVEN
2022-01-13 Bring to a boil, reduce heat and simmer until vegetables are tender and rice is cooked, about 30 minutes. Stir soup every now and then to prevent the rice from sicking to the bottom of the pot and burning. Mix diced or shredded chicken, and cream into the soup. Once chicken is warmed through add additional salt and pepper to taste.
From humbleoven.com


CREAMY CHICKEN WILD RICE SOUP (SO HEARTY!) - THE CHUNKY CHEF
2020-01-22 Add in UN cooked rice, onion, carrots, celery, garlic, all seasonings, chicken broth and bay leaf. Cover and cook on LOW for 6-8 hours. Remove bay leaf, then remove chicken and shred. In a small pot, 4 Tbsp butter, then add 1/2 cup flour and whisk to combine. Cook, whisking often, about 1 minute.
From thechunkychef.com


CREAMY CHICKEN WILD RICE SOUP - MINDEE'S COOKING OBSESSION
2021-10-18 Sauté the carrots, celery, and onions. Make a roux and add the chicken broth. Turn down the heat to medium heat. Pour in a box of wild rice mix AND it's flavor seasoning packet. Add the 3 cups of chopped up cooked chicken. Simmer the soup until the rice is cooked and tender (about 15-20 minutes) .
From mindeescookingobsession.com


21 RECIPES THAT USE CREAM OF CHICKEN SOUP - SELECTED RECIPES
21 Recipes That Use Cream Of Chicken Soup. 17 Best Cream of Chicken Recipes. 40 min. Green beans, chicken soup, baking mix, cooked chicken, egg. 4.3 3. Top Teen Recipes . Quick Creamy Chicken & Noodles. 25 min. Mushroom soup, egg noodles, parmesan cheese, cooked chicken. 4.2 109. Campbell Soup Company. Cream of Chicken Soup Recipe. 15 min. Better …
From selectedrecipe.com


CREAMY CHICKEN & WILD RICE SOUP - SWANSON
2019-01-20 Step 1. Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, celery and thyme and cook for 10 minutes or until the vegetables are tender. Step 2. Stir in the flour. Increase the heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes. Step 3.
From campbells.com


DUMP-AND-BAKE CHICKEN WILD RICE CASSEROLE - THE SEASONED MOM
2018-10-26 Instructions. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water. Place raw chicken (skin removed) on top of rice mixture.
From theseasonedmom.com


CHICKEN WITH RICE CREAM OF MUSHROOM SOUP
2022-07-10 For the Creamy Chicken Mushroom Rice Soup. Cook the mushrooms: In a large cast iron skillet (or a large Dutch oven), heat ½ tablespoon extra virgin olive oil over medium- high heat.Once hot, add a fourth of the mushrooms and cook undisturbed for 1-2 minutes. Then turn them over and cook the other side for another 1-2 minutes until evenly browned and slightly crisp.
From thesuperhealthyfood.com


CREAM OF CHICKEN & WILD RICE SOUP | IDIOT'S KITCHEN
2014-04-16 Melt ¼ cup butter (or olive oil) in a large soup pot over medium high heat. Add the chopped vegetables and cook until tender but not browned, 5-7 minutes. Add 2 cloves of finely chopped garlic and ¼ cup of flour. (Gluten free flour is fine to use here.) Stir the flour into the veggies until it is thick and pasty.
From idiotskitchen.com


CREAMY CHICKEN AND WILD RICE SOUP - BROOKLYN SUPPER
2020-09-10 As soup cooks and thickens, add up to 1 more cup broth as needed. Fold in cream, cooked wild rice blend, and chicken. Add sea salt and pepper to taste. Turn heat to the lowest setting and stir gently until heated through. Ladle into bowls, garnish with parsley and thyme leaves, a few turns of black pepper, and serve.
From brooklynsupper.com


CHICKEN WILD RICE SOUP | SLOW COOKER OR INSTANT POT RECIPE
2017-12-06 Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes.
From wellplated.com


CHICKEN AND WILD RICE SOUP RECIPE - GIMME SOME OVEN
2020-03-12 Melt butter or oil in a large sauté pan over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally. Add in the flour and sauté for 1 more minute, stirring frequently. Add in the next round of ingredients.
From gimmesomeoven.com


CREAM OF WILD RICE AND CHICKEN SOUP - NETMCMULLEN.ALFA145.COM
2022-06-02 Creamy Rooster and Wild Rice Soup is such a wealthy, hearty and satisfying soup! It’s like a hen noodle soup nevertheless it makes use of quite a lot of . Creamy Rooster and Wild Rice Soup is such a wealthy, hearty and satisfying soup! It’s like a hen noodle soup nevertheless it makes use of quite a lot of. Grills; Sauce; Saute; Fry; Salad; More. Steaming – …
From netmcmullen.alfa145.com


CREAMY CHICKEN WILD RICE SOUP - THE GIRL WHO ATE EVERYTHING
2021-11-27 Instructions. In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute. Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream.
From the-girl-who-ate-everything.com


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