Best 3 Jans Comforting Yummy But Naughty Chicken Wild Rice Soup Recipes
Indulge in a comforting and hearty culinary experience with Jan's tantalizing Chicken Wild Rice Soup. This delectable dish is not only a feast for the taste buds but also a delightful indulgence. The aromatic broth, brimming with tender chicken, savory wild rice, and an array of vegetables, is sure to warm your soul on a chilly day. Each spoonful promises a burst of flavors, enhanced by the subtle hint of creaminess. But beware, this soup is playfully naughty, with its generous use of butter and a touch of sherry, adding a layer of richness that is simply irresistible. As a delightful bonus, this recipe includes two variations – a classic version and a slow cooker alternative – catering to your convenience and cooking preferences. Dive into the comforting embrace of Jan's Chicken Wild Rice Soup, and prepare to be swept away by its irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
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
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!
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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
Tips:
- To save time, you can use pre-cooked or rotisserie chicken.
- If you don't have wild rice, you can substitute brown rice or white rice.
- To make the soup creamier, add a dollop of sour cream or Greek yogurt before serving.
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- If you want a more flavorful soup, use homemade chicken broth instead of store-bought.
- To make the soup ahead of time, simply cook it 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:
Jan's Comforting Yummy but Naughty Chicken Wild Rice Soup is a delicious and satisfying dish that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own personal preferences. Whether you like your soup creamy or spicy, with wild rice or brown rice, this recipe is sure to please. So next time you're looking for a comforting and delicious soup, give Jan's Comforting Yummy but Naughty Chicken Wild Rice Soup a try.
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