Sherried Cream Of Chicken And Wild Rice Soup Recipes

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CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

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

3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion ((1 small onion))
1 cup diced carrots ((2 medium))
1 cup diced celery ((3 ribs))
7 Tbsp butter, (diced, divided)
1 large garlic clove, (minced (1 1/2 tsp))
4 1/2 cups low-sodium chicken broth
1/4 tsp of each dried thyme, (marjoram, sage and rosemary (or 1 tsp fresh, minced of any))
Salt and ground black pepper, (to taste)
1 lb boneless skinless chicken breasts halves
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

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

CREAM OF CHICKEN WITH WILD RICE SOUP



Cream of Chicken with Wild Rice Soup image

This makes a lovely chicken and wild rice soup.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 14

1 ⅓ cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
¾ teaspoon ground white pepper
½ teaspoon salt
½ cup margarine
¾ cup all-purpose flour
4 cups milk
¾ cup white wine

Steps:

  • Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
  • In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
  • In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
  • Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
  • Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g

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.

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

CREAMY CHICKEN 'N' WILD RICE SOUP



Creamy Chicken 'n' Wild Rice Soup image

Hinckley, Minnesota's Bonnie Erickson shares a comforting, cool-weather soup that's chock-full of homey, harvest goodness. "I'm always being asked to make this recipe for friends," she adds, "and there's never any left over!"

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

2/3 cup uncooked wild rice
2/3 cup chopped onion
2/3 cup chopped carrot
2 tablespoons butter
6 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh broccoli
3 cups cubed cooked chicken breast
1/2 cup all-purpose flour
1 cup fat-free half-and-half

Steps:

  • Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 707mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

CREAMY CHICKEN-WILD RICE SOUP



Creamy Chicken-Wild Rice Soup image

The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 2h25m

Yield 4-5 serving(s)

Number Of Ingredients 16

4 tablespoons butter
1/2 onion, finely chopped
1/2 cup celery, chopped
1/2 cup carrot, sliced
1/2 lb fresh mushrooms, sliced
6 tablespoons flour
4 cups chicken stock
1 cup cooked wild rice
3/4 lb boneless skinless chicken breast, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper, to taste
1/2 cup slivered almonds (optional)
2 tablespoons sherry wine (not cooking sherry)
3/4 cup half-and-half

Steps:

  • Saute onion, celery and carrots in a large sauce pan for 5 minutes.
  • Add mushrooms and saute another 5 minutes.
  • Add flour and stir well.
  • Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
  • Bring just to boil, reduce heat and bring to simmer.
  • Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
  • Allow to heat through, then pour in half-and-half.
  • Simmer soup for 1 to 2 hours- do not boil.

SHERRIED WILD RICE SOUP



Sherried Wild Rice Soup image

Nutty and wonderful! Serves 8 as a main dish or 12 pre-dinner sized servings. Note: I use shiitake mushrooms, which are wonderful, and since they are large, I dice them.

Provided by CaliforniaJan

Categories     Vegetable

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 12

2/3 cup raw wild rice
2 cups water
1/2 teaspoon salt
2 medium leeks
3 -4 large mushrooms
1/2 cup butter
1/2 cup flour
2 quarts chicken broth
1 cup light cream
3 tablespoons dry sherry
salt and pepper
parsley, minced

Steps:

  • Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
  • Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
  • Sprinkle each serving with minced parsley.

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