Easy Creamy Chicken With Wild Rice Soup Recipe 445
CREAMY CHICKEN AND WILD RICE SOUP
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
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
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
EASY CREAMY CHICKEN WITH WILD RICE SOUP RECIPE - (4.4/5)
Provided by cam_46
Number Of Ingredients 19
Steps:
- Part 1: Mix all ingredients in the crock pot. Cook on high for four (4) hours. At 3 1/2 hours remove chicken, shred and return to crock pot. Part 2: Stir the butter and flour till a paste forms. Add the milk, stir till thick. Add the mixture to the crock pot stirring till mixed thoroughly. Add the salt and pepper. Let stand for five (5) minutes. Enjoy with a thick crusty bread and salad, optional.
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.
CREAMY CHICKEN WILD RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic powder, dried thyme, dried parsley, butter, carrots, yellow onion, celery, cremini mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, fresh thyme, sour cream, fresh parsley
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, add the chicken and cook until it's golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
- To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
- Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
- Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
- Add the chicken back to the pan.
- Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
- Enjoy!
MEL'S CREAMY CHICKEN AND WILD RICE SOUP
I could not find exactly what I was looking for so I created this recipe from combining a couple of others. My family loves this served with a really crusty bread. Updated Jan 2013 - I am still tweaking and think I have the perfect soup now. I've made all the adjustments below in the recipe. For reheating the soup you may need to add a couple of tablespoons of milk or half & half to the soup and stir before heating to help with the thickness.
Provided by HokiesMom
Categories Chicken
Time 45m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over medium heat, saute the onions and garlic in the olive oil for 2-3 minutes. Add the carrots and celery and continue sauteeing for another 3-4 minutes or until veggies are softened.
- Add broth and chicken to the pot and increase heat to bring the mixture just to boiling then stir in rice but NOT the seasoning packet - keep that aside. Cover and reduce heat to low and continue to cook and stir occasionally.
- In a measure cup, combine pepper and flour.
- In a medium sized saucepan, melt the butter over medium heat. Stir in the contents of the seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture to form a roux. Whisk constantly.
- Whisk in the half and half and the milk a little at a time until fully incorporated and smooth and continue cooking and whisking for 5 minutes until mixture is thickened.
- Stir cream mixture into broth and rice. Cover and cook over a medium low heat until heated through and broth is thickened, about 15 minutes, stirring occasionally.
- Makes approximately 10 cups of soup. Depending on the size bowl and serving you can easily feed 4-6 people.
Nutrition Facts : Calories 400.9, Fat 25.1, SaturatedFat 12.5, Cholesterol 100, Sodium 279.4, Carbohydrate 18.4, Fiber 1.3, Sugar 4.2, Protein 26.5
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