CHICKEN WILD RICE SOUP
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
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
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.
MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)
Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
- Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
- Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g
MEXICAN CHICKEN RICE SOUP
Mexican Chicken Rice Soup is made with chicken, brown rice, tomatoes, onion and lots of garlic. This nourishing chicken and rice soup is one of my favorite Mexican soup recipes to make and it rivals any restaurant Mexican chicken rice soup there is!
Provided by The Harvest kitchen
Categories Soup
Time 50m
Number Of Ingredients 18
Steps:
- Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).
- Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.
- Stir in the tomato sauce, onion powder, garlic powder and dried parsley.
- Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.
- Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.
- Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.
- Fluff rice using a fork and serve.
- Make Mexican Brown Rice (recipe above)
- Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.
- Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.
- Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you're adding 1/3 cup lime juice, you'll turn off the heat and stir in the lime juice
- Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.
- Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 541 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 6558 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CHICKEN WILD RICE SOUP I
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
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
MEXICAN CHICKEN & WILD RICE SOUP
A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.
- Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.
- Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.
Nutrition Facts : Calories 347 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.48 milligram of sodium
CHICKEN SOUP WITH WILD RICE AND HOMINY
We love the combination of wild rice and hominy in this simple soup. Brown rice or any leftover cooked grain would work well, too. We use a few tricks to get maximum comforting flavor into the soup, starting by enriching the chicken broth with a roast chicken carcass and by adding chopped cilantro and scallion at the very end for freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 cups (4 servings)
Number Of Ingredients 12
Steps:
- Cook the rice according to package directions; set aside to cool.
- Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
- Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.
WILD RICE CHICKEN SOUP
Chicken is good for the soul, this wild rice chicken soup is easy to make. Recipe comes from Better Home & Gardens .com.
Provided by Barb G.
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix according to package directions, EXCEPT omit the seasoning packet and the Margine.
- Meanwhile, in a dutch oven combine chicken broth, garlic, and dried thyme (if using); bring to a boiling; Stir in tomatoes, chicken, zucchini, fresh thyme (if using), and pepper, return to boiling; reduce heat, simmer, covered, for 5 minutes.
- Stir in rice and, if desired, Maderia or dry sherry; heat through, serve.
Nutrition Facts : Calories 98.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 26.2, Sodium 359, Carbohydrate 5, Fiber 1.3, Sugar 3.1, Protein 12
WILD RICE CHICKEN SOUP
This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink., Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through.
Nutrition Facts : Calories 213 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 983mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
CHICKEN WILD RICE SOUP FROM THE PASTOR'S WIFE
My old pastor's wife used to make this. She was an incredible cook! I will use any recipe of hers--no questions asked! If I don't have dry sherry, I will use orange juice. Sometimes I will add more wild rice and just throw in a little more water as the rice cooks.
Provided by Mrs.R
Categories Chicken
Time 1h10m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
- In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
- Stir constantly, to prevent burning, until smooth and bubbly.
- Add half anf half and cook until thickens-about 2 minutes.
- Slowly add half and half mixture to the rice, stirring constantly.
- Add remaining ingredients, stirring until thoroughly heated.
- Add water at the end if you find this to be too thick.
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