Best 20 Wild Rice And Chicken Soup Recipes

CREAMY CHICKEN AND WILD RICE SOUP

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.

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP

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

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.)

CHICKEN AND WILD RICE SOUP RECIPE BY TASTY

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!

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)

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.

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

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.

NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP

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.

CHICKEN AND WILD RICE SOUP

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.

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP

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.

CROCK POT CHICKEN AND WILD RICE SOUP

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.

INSTANT POT® CHICKEN AND WILD RICE SOUP

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.

QUICK CHICKEN AND WILD RICE SOUP

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.

CREAMY CHICKEN AND WILD RICE SOUP (DAIRY FREE)

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.

LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP

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

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.

CHICKEN NOODLE AND WILD RICE SOUP

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.

MINNESOTA CHICKEN AND WILD RICE SOUP

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 TURKEY (OR CHICKEN) AND WILD RICE SOUP

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.

CREAMY CHICKEN AND WILD RICE SOUP

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 SOUP WITH WILD RICE AND MUSHROOMS

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.