My Favorite Chicken And Wild Rice Soup Recipes

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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.

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

JAN'S COMFORTING, YUMMY BUT NAUGHTY CHICKEN WILD RICE SOUP



Jan's Comforting, YUMMY but Naughty Chicken Wild Rice Soup image

This soup is to die for! My friend Jan makes it for potlucks and I can never get enough. It is the best, yummiest, soup around. Good for those cold winter days and those times when you need comfort food. I don't even want to think about the calories....

Provided by Kimke

Categories     Rice

Time 2h15m

Yield 6 bowls

Number Of Ingredients 9

1/2 cup uncooked wild rice (6-8 oz box)
1 -1 1/2 lb ground beef
14 1/2 ounces chicken broth
1 can cream of mushroom soup
2 cups half-and-half or 2 cups milk
1 1/2 cups shredded cheddar cheese
1/3 cup shredded carrot
1 package Hidden Valley® Original Ranch® Dressing (not the dip)
1 chopped onion (optional)

Steps:

  • Cook rice according to directions and brown the ground beef.
  • Put all ingredients into crockpot.
  • cook on high for 2-3 hours.
  • Enjoy.

OUTSTANDING CHICKEN AND WILD RICE SOUP



Outstanding Chicken and Wild Rice Soup image

This is a recipe from a local coffee shop here in Oklahoma. It's wonderful, and best with cornbread or just crackers. this soup is definitely a treat!

Provided by Krystal Shankle

Categories     Chicken

Time 2h30m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 14

4 assorted chicken pieces
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
1 teaspoon thyme
1/2 teaspoon dried rosemary
2 stalks celery (diced)
2 carrots (diced)
1 small white onion (diced)
2 garlic cloves (minced)
1/4 cup peas
1/4 cup corn
1/2 cup wild rice
6 cups water
2/3 cup heavy cream

Steps:

  • Boil chicken in 6 cups of water until well done.
  • Take chicken out let cool a while.
  • Now you need to add your wild rice.
  • Add carrots cook 5 minutes then add in celery, onion and garlic.
  • Cook for 15 minutes.
  • Debone chicken pieces and pull apart using hands making small pieces of chicken.
  • Add to soup mixture.
  • Now it is time to add all your dry seasonings to your soup.
  • It is also time to add your peas and corn.
  • After this is the time to add your heavy cream.
  • Cook on a medium temperature, stirring often until you see it start to cook down or thicken up.
  • This will be a process of about 2 hours cooking time.
  • But may I state "WELL WORTH IT"!

CHICKEN AND WILD-RICE SOUP



Chicken and Wild-Rice Soup image

Categories     Chicken     Rice     Low Sodium     Wild Rice     Simmer     Boil

Yield serves 4 as a main course

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
2 cans (14 1/2 ounces each) low-sodium chicken broth
2/3 cup wild-rice blend
2 1/2 cups water
4 boneless, skinless chicken thighs (about 8 ounces)
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped

Steps:

  • In a large pot, heat oil over medium. Add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add chicken broth, rice, and the water. Bring to a boil; reduce to a simmer. Cover and cook 35 minutes.
  • Add chicken, carrots, and celery. Return to a boil; reduce heat to a simmer. Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes. With a slotted spoon, transfer chicken to a cutting board. Shred with two forks.
  • Return chicken to pot; season soup with salt and pepper. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Reheat gently before serving.
  • Rice Blends
  • Wild-rice blends, which often combine wild rice with white, brown, basmati, and other types of rice, tend to have a more complex flavor and texture than any one variety. You can substitute a blend in any recipe that calls for wild rice.

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

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