Creamy Soy Curl Chicken And Wild Rice Soup Recipes

Steps:

• Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
• Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
• Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

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.

Steps:

• Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, onions, carrots, celery, garlic, bay leaf, broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours.
• Rehydrate soy curls in broth until soft, drain and squeeze out water. Dice into bite sized pieces. Mix with rosemary and lemon juice and saute in olive oil until browned.
• Melt butter in a small saucepan.
• Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
• Add the bechemel sauce and cooked soy curls to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Steps:

• In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
• In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Steps:

• Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
• Add flour and stir until blended.
• Stir chicken broth in gradually.
• Add rice, chicken, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for approximately 2 minutes or until soup thickens.
• Stir in evaporated milk.
• Cook for five more minutes or until soup is heated through.

Steps:

• Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
• Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.

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.