Best 20 Chicken And Wild Rice Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a comforting and flavorful culinary journey with our tantalizing Chicken and Wild Rice Soup. This classic dish is a symphony of savory flavors, featuring tender chicken, succulent wild rice, and an array of aromatic vegetables harmoniously blended in a rich and creamy broth. Perfect for a cozy meal on a chilly day, this soup is not only delicious but also packed with wholesome goodness. Discover the culinary secrets behind this comforting dish and explore our collection of delectable soup variations, ranging from a hearty Italian Wedding Soup to a refreshing Lemon Chicken Orzo Soup. Let your taste buds embark on an unforgettable adventure as you explore the diverse flavors and textures of these exceptional soup recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP



Copy-Cat Panera Cream of Chicken and Wild Rice Soup image

I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).

Provided by Raquel Grinnell

Categories     Chowders

Time 1h

Yield 1 pot of soup, 6-8 serving(s)

Number Of Ingredients 10

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

Steps:

  • Open rice, pull out seasoning packet and set aside.
  • In a small bowl, combine pepper and flour. Set aside.
  • In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
  • In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
  • 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 and rice is done,15-20 minutes.
  • Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
2 boneless, skinless chicken thighs (about 8 ounces total)
1/3 cup wild-rice blend (seasoning packet discarded)

Steps:

  • In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
  • Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
  • Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)



Creamy Chicken and Wild Rice Soup (Crock Pot) image

From Betty Crocker -- Slow Cooker recipes. NOTE: Posted as written, however, I cook the rice separately usually the night before if it is a work day, refrigerate the rice and then add it during the last 15-20 minutes to avoid mushy rice!

Provided by SarahBeth

Time 7h10m

Yield 1 crock pot meal, 8 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken thighs, cut into 1-inch pieces (5 thighs)
1/2 cup wild rice, uncooked
1/4 cup onion, chopped (fresh or frozen is fine)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (14 ounce) can chicken broth
1/4 teaspoon garlic powder
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in half-and-half. Increase heat setting to High.
  • Cover; cook 15 to 30 minutes longer or until hot.

CHICKEN AND WILD RICE SOUP RECIPE BY TASTY



Chicken And Wild Rice Soup Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

1 lb boneless, skinless chicken thighs
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried parsley
kosher salt, to taste
pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup carrot, diced
1 cup celery, diced
1 cup yellow onion, chopped
½ lb mushroom, sliced
2 cloves garlic, minced
¾ cup wild rice, uncooked
8 cups chicken broth, divided
1 cup grated parmesan cheese, plus more for garnish
1 cup heavy cream
½ cup sour cream
¼ cup fresh parsley

Steps:

  • In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
  • In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
  • To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
  • Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
  • Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
  • Serve warm topped with more Parmesan.
  • Enjoy!

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP



Slow-Cooker Creamy Chicken and Wild Rice Soup image

Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 8

Number Of Ingredients 7

1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g

NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP



Nelson Brother's Creamy Chicken and Wild Rice Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/2 cup coined carrots
1/2 cup diced celery
1/2 cup broccoli buds
1/2 cup diced onion
1/4 cup paste style chicken base
2 cups water
1 cup cheese sauce
2 cups milk
1 cup cooked wild rice
1 tablespoon butter
1 tablespoon flour
1 pound cooked cubed chicken

Steps:

  • In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP



Savory Curried Chicken, Wild Rice, and Apple Soup image

Everyone who tastes this recipe has to have it. It is just spicy enough, just sweet enough and totally delicious. It is a wonderful showcase for fall's best fruit, the apple.

Provided by MAEGANC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 55m

Yield 16

Number Of Ingredients 18

½ cup slivered almonds
4 cups chopped cooked chicken
½ cup mango chutney
3 tablespoons butter
3 tablespoons olive oil
2 onions, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, minced - or more to taste
1 (28 ounce) can chopped tomatoes in juice
1 cup golden raisins
2 tablespoons Madras curry powder
¼ teaspoon ground cayenne pepper
8 cups chicken stock
2 cups cooked wild rice
2 apples, cored and chopped
¼ cup chopped fresh parsley
2 tablespoons lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread almonds onto a baking sheet with edges.
  • Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
  • Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
  • Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 23.9 g, Cholesterol 23.7 mg, Fat 8.8 g, Fiber 3 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 461.8 mg, Sugar 13.3 g

CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley.

Provided by Mary Cox

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

Time 30m

Yield 4

Number Of Ingredients 9

1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
2 boneless chicken breast halves, cooked and cubed
3 cups chicken broth
1 (16 ounce) package frozen pearl onions
1 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup half-and-half cream

Steps:

  • Prepare rice mix according to package directions.
  • In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
  • For a thicker soup, stir in half-and-half and cook 5 minutes more.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 43.4 g, Cholesterol 68.2 mg, Fat 12.8 g, Fiber 1.8 g, Protein 22.3 g, SaturatedFat 5.7 g, Sodium 1456.3 mg, Sugar 6.4 g

CROCK POT CHICKEN AND WILD RICE SOUP



Crock Pot Chicken and Wild Rice Soup image

I found this recipe in a Crock Pot recipe box I recently purchased. It is easy to make and easier to eat! Especially great for a quick meal on a cold, winter day.

Provided by swampersmom

Categories     < 15 Mins

Time 15m

Yield 9 1-1/2 cup servings

Number Of Ingredients 10

3 (14 1/2 ounce) cans chicken broth
2 lbs boneless skinless chicken breasts
2 cups water
1 cup sliced celery
1 cup diced carrot
1 (6 ounce) package long grain and wild rice blend
1/2 cup chopped onion
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon dried parsley flakes
2 teaspoons white vinegar (optional)

Steps:

  • DO NOT use quick cooking or instant rice.
  • Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
  • Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
  • Stir in vinegar, if desired.

Nutrition Facts : Calories 150.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 64.6, Sodium 589.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.7, Protein 24.7

CREAMY CHICKEN AND WILD RICE SOUP (DAIRY FREE)



Creamy Chicken and Wild Rice Soup (Dairy Free) image

We love cream-based soups in our household, but dislike the high calorie and fat content that comes with heavy cream. My husband and I experimented with making healthier versions of our favorite cream-based soups, and this became our favorite. It is literally packed with vegetables down to the base.

Provided by LoriB3th

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

2 medium heads cauliflower, chopped
4 cups chicken broth, divided
2 tablespoons olive oil
4 stalks celery, chopped
1 small yellow onion, chopped
3 cloves garlic, minced
5 large carrots, chopped
1 pound cooked chicken, shredded
1 tablespoon dried parsley
2 teaspoons dried rosemary
salt and ground black pepper to taste
2 ¼ cups water
1 (8 ounce) package uncooked wild rice

Steps:

  • Combine cauliflower and 2 cups chicken broth in a saucepan over medium-low heat; cook until tender, about 20 minutes. Puree cauliflower and broth in batches in a blender; set aside.
  • Heat olive oil in a large pot over medium heat. Add celery, onion, and garlic. Cook, stirring occasionally, until onions are slightly translucent, 5 to 7 minutes. Add carrots and cook until they are slightly tender, 5 to 10 minutes longer.
  • Add cooked chicken, remaining chicken broth, parsley, and rosemary; bring to a boil. Add pureed cauliflower mixture and season with salt and pepper. Cover and simmer over low heat for 45 minutes to 1 hour.
  • While the soup is simmering, bring water to a boil in a medium saucepan. Stir in rice and cover with a tight-fitting lid. Reduce heat and cook at a fast simmer until rice is tender, 45 to 50 minutes. Remove from the heat and keep covered so rice can steam, 10 minutes. Fluff with a fork and add to the soup.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 34 g, Cholesterol 45.6 mg, Fat 8.5 g, Fiber 6.5 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 703.6 mg, Sugar 6.9 g

QUICK CHICKEN AND WILD RICE SOUP



Quick Chicken and Wild Rice Soup image

"Because this warming soup takes advantage of several convenience items, it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's perfect for casual entertaining, because you can keep it warm in the slow cooker. The pot is always scraped clean."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

5-2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken

Steps:

  • In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. , Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.

Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1239mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

INSTANT POT® CHICKEN AND WILD RICE SOUP



Instant Pot® Chicken and Wild Rice Soup image

Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
6 cups chicken broth
6 ounces sliced button mushrooms
½ (8 ounce) package uncooked wild rice
2 ribs celery, sliced
2 large carrots, sliced
2 sprigs fresh thyme, stemmed
1 sprig fresh rosemary, stemmed and diced
1 teaspoon dried parsley
⅔ cup half-and-half
2 tablespoons cornstarch
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
  • Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
  • Ladle into serving bowls. Season with salt and pepper to taste.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 20 g, Cholesterol 44.3 mg, Fat 6.3 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 957.4 mg, Sugar 3.3 g

CREAMY TURKEY (OR CHICKEN) AND WILD RICE SOUP



CREAMY TURKEY (OR CHICKEN) AND WILD RICE SOUP image

Categories     Soup/Stew     Poultry     Thanksgiving

Yield 8 servings

Number Of Ingredients 18

1 c. uncooked wild rice (I prefer the whole grain style, not the cracked)
1/2 c. unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, sliced into 1/4? thick coins
8 oz. fresh button mushrooms, sliced
2 garlic cloves, minced
1/2 c. all-purpose flour
8 c. low sodium chicken broth
2 c. half and half
2 T. soy sauce
1/2 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
1/4 c. finely chopped fresh parsley (or 2 tsp. dried)
4 c. cooked and coarsely shredded turkey or chicken
2 tsp. fresh lemon juice

Steps:

  • First off, you'll want to get your wild rice cooking, so it's ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile - the instructions on my bag says to cook it for 55 minutes.) The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.

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.

WILD RICE AND CHICKEN SOUP



Wild Rice And Chicken Soup image

A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!

Provided by Glenda Baldwin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Yield 6

Number Of Ingredients 12

3 (10.5 ounce) cans chicken broth
2 cups water
½ cup wild rice
½ cup chopped green onions
½ cup butter
¾ cup all-purpose flour
¾ teaspoon salt
½ teaspoon poultry seasoning
¼ teaspoon ground black pepper
2 cups heavy cream
2 cups cubed, cooked chicken meat
1 (4 ounce) jar sliced pimento peppers, drained

Steps:

  • Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
  • Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
  • Add cubed chicken and pimientos. Heat through.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 26.9 g, Cholesterol 185.9 mg, Fat 48.5 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 29 g, Sodium 1394.8 mg, Sugar 1.6 g

MINNESOTA CHICKEN AND WILD RICE SOUP



Minnesota Chicken and Wild Rice Soup image

This is a great way to use up leftover chicken (or turkey) and whatever vegetables you have on hand. It is hearty, tasty, and pretty good for you, too. From Better Homes and Gardens Heritage of America cookbook.

Provided by cookietoze

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 cups chicken broth
1 cup carrot, sliced
1 cup potato, peeled and cut up
1/3 cup wild rice, uncooked
1/3 cup green onion, sliced
1/3 cup green bell pepper
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
2 tablespoons butter
1 cup half-and-half
3 tablespoons all-purpose flour
1 1/2 cups cooked chicken breasts, chopped
2 tablespoons dry sherry

Steps:

  • In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
  • Cover and simmer 45 minutes or until rice is tender.
  • Stir in butter and half-and-half.
  • Slowly add flour, stirring constantly to prevent lumps from forming.
  • Stir in chicken and sherry and heat through.

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

A flavorful warming soup for a chilly, rainy day. And a nice meal for when you have dental work and need to eat soft foods! I wanted a soft food for after having some dental work done. This soup was full of flavor, comforting and very satisfying! Hope you enjoy!

Provided by Diane Atherton

Categories     Turkey Soups

Time 1h5m

Number Of Ingredients 16

1 (4.5-oz) wild rice mix (i used mahatma long grain and wild rice with seasonings)
1 1/2 to 2 lb chicken (i used 4 thighs with skin and 1 large boneless/skinless breast)
2 Tbsp olive oil, extra virgin
all purpose seasoning (i used everglades)
garlic powder
salt and pepper, to taste
6 to 7 c chicken stock,( can use broth or water with bouillon cubes)
2 large carrots, peeled and diced
2 large celery stalks, sliced
1 medium onion, chopped
2 clove garlic, minced
1 tsp thyme, dried
1 (8-oz) pkg sliced fresh mushrooms
addtional oil/grease if needed
1/3 c all purpose flour
1 c half and half

Steps:

  • 1. Cook rice according to directions on package; set aside.
  • 2. Add broth to a large pot and bring to boil over a medium heat. You can add salt and pepper to season. Be careful to not over salt. You can always add additional seasoning at the end of cooking.
  • 3. Remove any skin and excess fat from chicken pieces; sprinkle pieces with seasonings (salt, pepper, garlic powder,and everglade seasoning). NOTE: If you have chicken skin you can cook/fry it down in a seperate skillet for the grease that can be used later to make a roux that will thicken the soup.
  • 4. NOTE: Don't bypass this step. Searing the chicken (most especially the breast) will make it nice and moist in the end. Heat oil in large skillet over medium high heat. Add the seasoned chicken pieces and brown on all sides. Once browned, remove from skillet and add to boiling broth. (NOTE: Reserve drippings from skillet to saute veggies). Continue cooking chicken in broth until it is cooked through and tender.
  • 5. Once chicken is cooked and tender, remove from broth and set aside until cool enough to handle. Cut into bite size pieces, discarding any bones. Return chicken pieces back to hot broth.
  • 6. Meanwhile; add chopped vegetable (onions, carrots, celery and garlic) to hot skillet; saute until onions are tender.
  • 7. With slotted spoon, remove veggies from skillet (again reserving any drippings) and add to broth. Add thyme and mushrooms to broth. Continue cooking until carrots are tender.
  • 8. To the skillet add additional oil/grease to have about 3 to 4 tablespoons of oil/grease in skillet. Heat over a medium heat. When oil is hot, add flour; whisk to make a smooth paste. Add cream and continue whisking. As roux/gravy thickens, ladle some of the broth from pot into gravy. Continue whisking until smooth and thickened. Pour gravy/roux into hot broth. This will thicken the soup making it a creamy soup. If you don't want a creamy soup, you can leave this step out.
  • 9. Add cooked rice to soup, continue to heat another minute or 2 and then serve with your favorite bread. We love a nice crusty roll.
  • 10. NOTE: You can used pre-cooked chicken if you like. Chicken you've picked up at the deli or oven roasted would work well. If you use pre-cooked, add it to the soup when you add the rice.

CHICKEN NOODLE AND WILD RICE SOUP



Chicken Noodle and Wild Rice Soup image

Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.

Provided by mollypie

Categories     Chicken

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 12

80 ounces chicken broth
12 ounces egg noodles (Pkg. frozen)
1 (6 1/4 ounce) box wild rice mix (quick cook)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups half-and-half
2 cups cooked boneless skinless chicken breasts (diced)
1/2 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)

Steps:

  • In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
  • Add Frozen egg noodles and return to a boil.
  • Reduce heat cover and simmer for 15 minute.
  • Add rice and seasoning packet and cook for 5 minute.
  • In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
  • Add the flour mixture slowly to the soup pot stirring constantly.
  • Bring to boiling; cook 1 minute or until thickened and bubbly.
  • Slowly add half and half to soup stirring constantly.
  • Add diced chicken.
  • Heat through.

Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2

CHICKEN SOUP WITH WILD RICE AND MUSHROOMS



Chicken Soup With Wild Rice and Mushrooms image

Make and share this Chicken Soup With Wild Rice and Mushrooms recipe from Food.com.

Provided by Lvs2Cook

Categories     Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 cups onions, peeled and diced
2 cups carrots, diced
2 cups celery, diced
2 cloves garlic, peeled and diced
1 cup wild rice
8 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
1/2 cup white wine
2 cups cooked chicken
2 cups fresh mushrooms, cleaned and sliced
salt and pepper
fresh parsley (to garnish)

Steps:

  • Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
  • Saute until soft.
  • Add the rice, stock, bay leaves and thyme.
  • Simmer, covered, for one hour.
  • Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn't say to do this).
  • Garnish with chopped fresh parsley.

Tips:

  • For a creamier soup, use heavy cream instead of milk.
  • To make the soup thicker, add more cooked rice or a cornstarch slurry.
  • For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
  • To make the soup more flavorful, use a flavorful broth, such as chicken broth or vegetable broth.
  • To save time, use pre-cooked chicken or rotisserie chicken.
  • To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Chicken and wild rice soup is a delicious and comforting soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made with a variety of different ingredients. Whether you are looking for a hearty and filling soup or a lighter and more flavorful soup, there is a chicken and wild rice soup recipe out there that is perfect for you.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #clear-soups     #main-dish     #soups-stews     #poultry     #rice     #easy     #chicken     #dietary     #one-dish-meal     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #comfort-food     #inexpensive     #healthy-2     #low-in-something     #meat     #chicken-breasts     #chicken-thighs-legs     #pasta-rice-and-grains     #taste-mood     #4-hours-or-less

Related Topics