CREAMY CHICKEN AND WILD RICE SOUP
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
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
CREAM OF CHICKEN WITH WILD RICE SOUP
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
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
LISA'S CREAM OF CHICKEN AND WILD RICE SOUP
Adapted this from another recipe. All amounts are approximate as are the cooking times.This is the great thing about making soup you can adapt and change it depending on your mood and the ingredients you have on hand.
Provided by Lisa Huxhold @kookiekrumb
Categories Cream Soups
Number Of Ingredients 16
Steps:
- Saute the onions, celery and mushrooms (if using) in the butter until soft. Add the garlic and saute for an additional 2 minutes. You do not want the garlic to brown.
- Add the water, chicken base, bay leaves, Thyme, carrots, salt and pepper. Add the chicken breasts (whole). Cook for approximately 30 minutes over medium heat until the chicken is cooked. Remove the chicken from the pot and set aside to cool a bit.
- Add to the pot the rice mix. Cook for approximately 45 minutes until the rice is tender. Add the potatoes and the cooled chopped chicken. Cook for approximately 45 minutes until the potatoes are tender.
- Remove the bay leaves. Stir in the half and half and serve.
CREAM OF CHICKEN SOUP WITH WILD RICE
Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round.
Provided by Mimi Hiller
Categories Whole Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- *I used Superior Touch Chicken Base and it was heavenly.
- Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
- Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
- Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
- Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
- Strain and reserve broth.
- Remove chicken meat from bones.
- Cut into bite-size pieces.
- In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
- Remove from heat. Return broth to the saucepan.
- Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
- Bring to boiling.
- Reduce heat and simmer, uncovered, for 15 minutes.
- In a large separate saucepan, melt the butter.
- Stir in flour until it all clings together and is smooth.
- Add the milk all at once and stir and cook until it's bubbly and thick.
- Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
- Heat through.
Nutrition Facts : Calories 610, Fat 31.8, SaturatedFat 13.9, Cholesterol 123, Sodium 1117.6, Carbohydrate 42.6, Fiber 3.2, Sugar 2.9, Protein 35.2
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