Hearty Vegetable Wild Rice Soup Recipes
HEARTY CHICKEN, VEGETABLE AND WILD RICE SOUP
From Penzy's Thanksgiving Catalog, submitted by Brohter Aelred. He notes 8 cups dark turkey meat chopped can replace the chicken breast. He highly recommends using the Parmesean cheese rind as it adda alot to the flavor of the soup. Prep and Cooking times do not include stock making time.
Provided by Kerena
Categories Chicken Breast
Time 1h5m
Yield 1 pot, 18-20 serving(s)
Number Of Ingredients 16
Steps:
- For the stock - In a large stock pot, bring the chicken, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove the chicken, shred and return to the pot. Discard the bones. Add the soup base and stir to dissolve. If starting with cooked turkey, mix with water, bay leaves and soup base and bring to boil.
- For the soup - After returning the chicken to the pot, bring back to boil. Add the wild rice and cook for 15 minutes. Remove the stock veggies (onion, carrot, celery and bay leaves) and discard. Add the diced carrots, celery and onion and cook for 15 minutes. Add zucchini, mushrooms and tomatoes and cook for another 10 minutes. Add the Parmesean cheese rinds, if using, and the Pepper and cook for another 5-10 minutes more until the cheese gets melty.
- Serve with biscuits or bread.
Nutrition Facts : Calories 133, Fat 5, SaturatedFat 1.4, Cholesterol 32.3, Sodium 78.2, Carbohydrate 9.6, Fiber 1.8, Sugar 2.9, Protein 12.7
PRESSURE-COOKER VEGETABLE WILD RICE SOUP
This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SLOW-COOKED VEGETABLE WILD RICE SOUP
Steps:
- Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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