Wild Rice And Ham Soup Lower Fat Recipes

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CREAMY WILD RICE SOUP WITH HAM



Creamy Wild Rice Soup with Ham image

Angie Schramm from Yankton, South Dakota makes this comforting soup year-round...and after a few spoonfuls, you'll likely do the same. Pecans, ham and carrots are a few of the ingredients that will have you asking for more.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

4 cups water
1/2 teaspoon salt
1/2 cup uncooked wild rice
3 tablespoons chopped green onions
1/4 cup shredded carrot
3 tablespoons chopped pecans
6 tablespoons butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/2 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup half-and-half cream
Green onion, cut into thin strips, optional

Steps:

  • In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender., Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.

Nutrition Facts :

SLOW-COOKER CREAMY HAM AND WILD RICE SOUP



Slow-Cooker Creamy Ham and Wild Rice Soup image

Give traditional wild rice soup a twist with this creamy ham version. It's in your slow cooker, filling the house with that mouth-watering aroma, in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 6

Number Of Ingredients 12

2 cups diced cooked ham
1 cup purchased julienne (matchstick-cut) carrots
3/4 cup uncooked wild rice
1 medium onion, chopped (1/2 cup)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (10 3/4 oz) reduced-sodium cream of celery soup
1/4 teaspoon pepper
3 cups water
1 cup half-and-half
1/4 cup sliced almonds
2 tablespoons dry sherry, if desired
1/4 cup chopped fresh parsley

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g

LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP



Low-Fat Cream of Chicken and Wild Rice Soup image

Make and share this Low-Fat Cream of Chicken and Wild Rice Soup recipe from Food.com.

Provided by yogiclarebear

Categories     Chicken Breast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks
1 medium onion, diced
1 cup diced baby carrots
1/2 cup diced celery
2 cups cooked wild rice
5 cups fat-free chicken broth (or less if you want it thicker)
1 cup fat-free half-and-half
3 tablespoons flour
1 tablespoon reduced fat margarine
2 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
  • In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
  • Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
  • Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

ELEGANT WILD RICE SOUP



Elegant Wild Rice Soup image

This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.

Provided by Debra B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup wild rice
3 cups water
6 tablespoons butter
1 tablespoon minced onion
½ cup all-purpose flour
3 cups chicken broth
¾ cup minced cooked ham
½ cup shredded carrots
3 tablespoons slivered almonds
1 cup half-and-half

Steps:

  • In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 25.7 g, Cholesterol 54.9 mg, Fat 21.2 g, Fiber 2.2 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 328.6 mg, Sugar 1.3 g

HAM AND WILD RICE CASSEROLE



Ham and Wild Rice Casserole image

This comfort food incorporates two Minnesota staples: wild rice and cream of mushroom soup.

Provided by ALN

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h45m

Yield 6

Number Of Ingredients 15

3 cups chicken broth
1 cup wild rice
1 cup long grain rice
½ cup olive oil
1 (8 ounce) package sliced fresh mushrooms
1 large onion, diced
2 carrots, diced
1 green bell pepper, diced
3 tablespoons garlic, minced
1 cup dry white wine
¼ cup soy sauce
1 teaspoon dry mustard
1 teaspoon curry powder
1 ½ cups diced ham
2 (10.75 ounce) cans cream of mushroom soup

Steps:

  • Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.
  • Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
  • While the rice is cooking, heat olive oil in a large skillet over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
  • Mix white wine, soy sauce, dry mustard, and curry powder into the vegetables. Bring to a boil and reduce heat to low. Simmer until liquid is reduced, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.
  • Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Nutrition Facts : Calories 625.7 calories, Carbohydrate 62.3 g, Cholesterol 21.4 mg, Fat 31.5 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 6.3 g, Sodium 2197.2 mg, Sugar 6.6 g

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Top Asked Questions

How to make wild rice with ham soup?
In large saucepan, melt butter; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature.
How long to cook wild rice soup in slow cooker?
In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley. Cover; cook on Low heat setting 7 to 8 hours. Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.
What kind of cheese is in wild rice soup?
The addition of chopped apple, beer and Gouda cheese makes this version of wild rice soup extra special. This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and...
Can you use cream of celery in rice soup?
Cream of mushroom or chicken soup can be used instead of the cream of celery. To quickly thaw frozen vegetables, rinse them under cold, running water. All frozen veggies should be thawed before using them in a slow cooker recipe. One cup of uncooked wild rice cooked in three cups of water yields 4 cups of cooked rice.

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