Best 2 My Favorite Chicken And Wild Rice Soup Recipes

Indulge in the comforting goodness of our featured dish, Chicken and Wild Rice Soup, a hearty and flavorful soup that embodies the essence of warmth and nourishment. This classic soup is a delightful symphony of tender chicken, earthy wild rice, and an array of aromatic vegetables, all simmered together in a rich and savory broth. As you savor each spoonful, you'll be enveloped by the comforting flavors and aromas that make this soup a timeless favorite. Our dedicated article delves into the intricacies of preparing this culinary delight, offering two distinct recipes: one for a traditional Chicken and Wild Rice Soup, and a second exciting variation infused with the vibrant flavors of Southwest spices. Both recipes are meticulously crafted to provide you with step-by-step guidance, ensuring a seamless and successful cooking experience. Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions will empower you to create a comforting and satisfying meal that will warm your soul and tantalize your taste buds.

Here are our top 2 tried and tested recipes!

CHICKEN WILD RICE SOUP

Chicken Wild Rice Soup image

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

Categories Dinner Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

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.

CHICKEN AND WILD RICE SOUP

Chicken and Wild Rice Soup image

This soup is for real -- creamy, earthy, chickeny and filling. Get your simmer on!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 carton (32 oz) Progresso™ chicken broth
1 cup uncooked wild rice
3/4 teaspoon salt
2 tablespoons butter
2 cups finely diced onion
1 medium carrot, peeled and finely diced (1/2 cup)
1 stalk celery, finely diced (1/3 cup)
1/2 lb fresh mushrooms, finely diced
2 tablespoons chopped fresh thyme
1/4 cup all-purpose flour
2 cups water
2 cups chopped deli rotisserie chicken
1 cup heavy whipping cream

Steps:

In 4-quart saucepan, heat broth, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm.
Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently.
Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.

Nutrition Facts : Calories 310, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 1/2 g

Tips:

Use high-quality chicken broth for the best flavor. You can also make your chicken broth using chicken bones and vegetables.
If you don't have wild rice, you can use brown rice or white rice instead. However, wild rice has a more nutty flavor and chewier texture that pairs well with the chicken and vegetables in this soup.
Feel free to add other vegetables to this soup, such as carrots, celery, or bell peppers.
You can also add cooked chicken to this soup if you have it on hand.
Serve this soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This chicken and wild rice soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious soup, give this recipe a try.