Best 2 Chicken Vegetable Wild Rice Soup Recipes

Indulge in a delightful culinary experience with our Chicken Vegetable Wild Rice Soup, a harmonious blend of flavors and textures. This hearty soup features tender chicken, an array of colorful vegetables, and nutty wild rice, all simmered in a flavorful broth. As you savor each spoonful, the savory chicken and vegetables dance on your palate, complemented by the earthy notes of wild rice. This wholesome soup not only warms the body but also nourishes the soul. With its ease of preparation and versatility, it's the perfect meal for busy weeknights or cozy weekends. Discover the convenience of our slow cooker and instant pot variations, allowing you to create this comforting dish with minimal effort. Whether you prefer the classic stovetop method, the hands-off slow cooker approach, or the quick and easy instant pot option, we've got you covered. Dive into our collection of recipes and find the one that perfectly suits your cooking style and time constraints. Get ready to tantalize your taste buds with this exceptional Chicken Vegetable Wild Rice Soup!

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CHICKEN & VEGETABLE WILD RICE SOUP

Chicken & Vegetable Wild Rice Soup image

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

Steps:

Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {penzeys} Recipe - (4.2/5) image

Provided by grinder

Number Of Ingredients 18

Ingredients

Stock:
2 lbs. bone-in chicken breasts {or 8 c. cooked chopped turkey-dark meat gives great flavor}
4 quarts water
1/2 medium onion, peeled
1 large carrot, peeled, 2-3 pieces
1 large rib celery, cut in half
1-2 whole turkish bay leaves
4 tablespoons chicken or turkey soup base
Soup:
4 oz. wild rice
3 large carrots, large dice {1/2" pieces}
3 large ribs celery, large dice
1/2 medium onion, large dice
2 medium zucchini, large dice
1/2 lb. fresh mushrooms, sliced
1 can diced tomatoes, drained
3 square inches of Parmesan cheese rinds, cut into 1/2" pieces {opt}
Freshly ground black pepper, to taste

Steps:

FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g

Tips:

Mise en place: Chop and measure all ingredients before starting to cook. This will make the cooking process go much more smoothly.
Use a variety of vegetables: This will add flavor, color, and nutrients to your soup. Some good options include carrots, celery, onions, potatoes, and corn.
Don't be afraid to experiment with different herbs and spices: This is a great way to create a soup that is uniquely your own. Some good options include thyme, rosemary, sage, and garlic.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld together and develop.
Serve the soup with a side of bread or crackers: This will help to soak up the broth and make the meal more satisfying.

Conclusion:

Chicken vegetable wild rice soup is a delicious, hearty, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken and vegetables. With a few simple tips, you can make a pot of soup that your family and friends will love. So next time you're looking for a quick and easy meal, give this recipe a try.