CREAMY CHICKEN AND WILD RICE SOUP
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
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
CREAMY WILD RICE SOUP
Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Nutrition Facts : Calories 334 calories, Fat 21g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 873mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
EASY CREAM OF WILD RICE CHICKEN SOUP
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
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.
EASY WILD RICE SOUP
Great easy to fix soup for those cold fall days.
Provided by LINDA SAMPSON
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Crumble bacon into a large pot; add cream of mushroom soup, chicken broth, chicken, mushrooms, wild rice, onion, celery, and bell pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the rice is completely tender, about 2 hours. Stir water into the soup as needed to keep it from being too thick.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 23.4 g, Cholesterol 49.2 mg, Fat 20.6 g, Fiber 1.8 g, Protein 22.3 g, SaturatedFat 5.8 g, Sodium 2013.4 mg, Sugar 3.9 g
CREAMY CHICKEN AND WILD RICE SOUP
My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.
Provided by I_luv_sweets
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
- Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
- Reduce heat and simmer for about 20 minutes or until rice is tender.
Nutrition Facts : Calories 294.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 45.9, Sodium 691.9, Carbohydrate 23, Fiber 1.4, Sugar 1.5, Protein 17.6
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- In a large pot over medium heat, melt butter and olive oil. Add carrots, celery and onion and cook until onions are translucent, stirring often.
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5/5 (1)Total Time 1 hr 30 minsServings 6Calories 494 per serving
- In a large pot, melt butter and olive oil over medium high heat. Add onion, carrots, and celery and saute for 4-5 minutes, or until onions are soft and translucent.
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- Add grated potato, and seasonings, and bring the soup to a boil. Turn the heat down to medium low, and cover. Simmer gently for 1 hour.
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- In a large saucepan over medium heat, melt 2 tablespoons butter or oil. Once melted, add celery, carrots, and leek/onion. Saute, stirring frequently, until the vegetables begin to soften, 5-7 minutes. Stir in another tablespoon of butter or olive oil then sprinkle in the flour and stir until well combined.
- Add the chicken broth, peas, chicken, and rice, bay leaf and poutltry seasoning, stirring to combine. Raise the heat and bring to a boil. Reduce heat and simmer for 10-15 minutes, stirring frequently, until the vegetables are tender. Stir in cream.
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5/5 (8)Total Time 3 hrs 45 minsCategory Entree, SoupCalories 585 per serving
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- Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours*. (Chicken and rice will continue to cook in next steps)
- Remove the lid. (Optional – remove and discard parmesan rind.) Add the cream cheese and grated parmesan to the slow cooker. In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half. Add the mixture to the slow cooker and stir to combine.
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From oldhousetonewhome.net
Category SoupTotal Time 36 minsEstimated Reading Time 3 mins
- In a large pot, add the two tbsp. of canola oil and turn heat to medium high. Add carrots, onions, and celery. Season with 1/2 tsp salt. Stir and cook over medium heat for 5-6 minutes, or until veggies are tender.
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CREAMY CHICKEN AND WILD RICE SOUP | SLOW COOKER OR INSTANT ...
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4.7/5 (20)Calories 280 per servingCategory Soup
- 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. Stir in the poultry seasoning, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
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4.5/5 (18)Category Main DishesServings 8Total Time 1 hr 15 mins
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