Chicken And Wild Rice Soup Recipe - Glen And Friends Cooking
Chicken And Wild Rice Soup Recipe - Glen And Friends Cooking
This is a pretty simple wild rice chicken soup recipe - so if you've wondered how to make chicken and wild rice soup, this is the video recipe for you.
Ingredients:
6 bone-in skin-on chicken thighs
15 mL (1 Tbsp) oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
500 mL shiitake mushrooms, chopped
Salt and pepper to taste
5 mL (1 tsp) summer savoury
5 mL (1 tsp) tarragon
2 bay leaves
4L (8 cups) stock
250 mL (1 cup) wild rice, rinsed
60 mL (¼ cup) basmati rice
Method:
Preheat oven to 450ºF
Remove the skins, debone the chicken thighs, and chop the meat into bite sized pieces.
Place skins on a rack over a baking sheet and lightly salt, set in the fridge.
In a large pot, add oil and sauté onions, celery, and carrots until softened.
Add mushrooms, season to taste with salt and pepper.
Cook, stirring frequently, until mushrooms softened.
Add chicken pieces, and the bones to the pot along with the savoury, tarragon, bay leaves, wild rice and basmati.
Add the stock and bring to a boil.
Cover, reduce to a simmer and cook 20-30 minutes.
Place chicken skin in pre-heated oven and bake until golden brown and crisp.
When soup is cooked, remove bay leaves and bones before serving.
Serve with crispy chicken skin.
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Dinner: Creamy Chicken and Rice (Plov) - Natasha's Kitchen
Creamy chicken and rice is so satisfying and a one-pot meal! This chicken and rice recipe has all the creaminess of risotto and heartiness of plov. Perfect for lunch or dinner!
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INGREDIENTS FOR Creamy Chicken and Rice:
►1/4 cup olive oil
►4 Tbsp unsalted butter, divided
►1 med onion, finely diced
►2 large carrots, grated or cut into matchsticks
►1 1/2 lbs boneless, skinless chicken thighs,
►2 tsp salt (we used sea salt), divided
►1/4 tsp black pepper, freshly ground
►2 bay leaves, optional
►1 cup dry white wine such as Chardonnay
►5 cups hot low sodium chicken broth
►2 cups medium-grain rice such as Jasmine rice
►1 head garlic
►1/3 cup fresh Italian parsley, finely chopped
►1/2 cup shredded parmesan cheese, plus more for serving
????MORE CHICKEN RECIPES:
►CHICKEN PESTO PASTA -
►CHICKEN NOODLE SOUP -
►CHICKEN FETTUCCINI ALFREDO -
►AUTUMN CHICKEN SALAD -
►CHICKEN TETRAZZINI CASSEROLE -
►STUFFED CHICKEN PARMESAN -
►GARLIC BUTTER STUFFED CHICKEN -
►SPATCHCOCK CHICKEN -
►HOW TO CUT A CHICKEN -
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►AVOCADO CHICKEN SALAD -
►CHEESY CHICKEN FRITTERS -
►CHICKEN STIR FRY -
►TERIYAKI CHICKEN -
►CHICKEN MEATBALLS IN CREAM SAUCE -
►CHICKEN & MUSHROOM CASSEROLE -
►CHICKEN CHILI -
????KITCHEN EQUIPMENT IN THE VIDEO (affiliate links):
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►Wusthof Utility Knife:
►Julienne Slicer:
►Wusthof Santoku Knife:
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Natasha's Kitchen
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Meridian, ID 83680
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Crockpot Chicken Wild Rice Soup
CROCKPOT CHICKEN WILD RICE SOUP! A super simple soup with hardly any prep. Perfect for a cozy, chilly night!
Full recipe:
PRODUCTS (Amazon affiliate links)
Wild Rice:
Chicken Broth:
Poultry Seasoning:
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Instant Pot Chicken Wild Rice Soup
The creamiest and most delicious Instant Pot Chicken Wild Rice Soup! This soup is loaded with vegetables, protein and healthy carbs. 10 minutes prep is all you need.
RECIPE:
How to Make Creamy Chicken Wild Rice Soup ~ Leftover Chicken Recipe
This Creamy Chicken Wild Rice soup recipe is easy, rich, creamy and delicious. Great on the budget and for using leftover chicken.
The wild rice, mushrooms and earthy spices give this soup a hearty flavor. Give this soup recipe a try. Enjoy.
#chickensoup #leftoverchickenrecipe #chickenwildrice #wildricerecipe #tesscooks4u #recipe
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
The Best Homemade Beef Vegetable Soup ~ One Pot Power Souping Recipe
How to Make Easy Basic Chicken Noodle Soup ~ Healing Soup Recipe
Soups & Stews ~ Recipes by Tess Cooks4u
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Creamy Chicken Wild Rice Soup ~Leftover Chicken Recipe
INGREDIENTS
2 cups cooked shredded chicken
6 cups chicken broth
2 cups milk / half and half
1/2 cup wild rice
4 tbsp. butter
1/4 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup sliced mushrooms
1 tbsp. minced garlic
1 tsp. Italian seasonings
1 tsp. poultry seasoning
1 bay leaf
fresh chopped parsley
salt and black pepper
olive oil
Rinse the wild rice thoroughly with water, drain
and set to the side.
In a soup pot add some oil, onions, celery, carrots,
mushrooms, salt and pepper. Stir and cook for
5 minutes.
Add minced garlic, parsley, Italian seasonings and
poultry seasoning. Stir and cook for 30 seconds and
then add chicken broth.
Add wild rice and bay leaf. Stir and bring up to a
simmer, cover and cook for 45 minutes.
In a medium sauce pan add butter and flour.
Stir and cook for 1-2 minutes and slowly add milk.
Stir and bring up to heat and sauce will thicken in
3-5 minutes.
Add roux to soup and stir. Check for seasonings.
Bring up to simmer, cover and cook for 10 minutes.
Add shredded cooked chicken and some more fresh chopped
parsley. Stir and heat chicken through.
Ready to serve.
Enjoy.
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AFFILIATE LINKS: Products I am using or associated in this video.
I love my copper bottom Revere set
Wild Rice by Trader Joe's
Stainless Steel Kitchen Whisk Set
McCormick Italian Seasoning
McCormick Culinary Poultry Seasoning
McCormick Culinary Bay Leaves
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Chicken, Mushroom and Wild Rice Casserole
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Woman's Day Magazine's food and nutrition director, Kate Merker, helps Crystal and Sandy whip up this delicious springtime casserole!
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Creamy Chicken, Mushroom and Wild Rice Casserole
1 1/2 cups wild rice blend
4 tablespoons olive oil, plus more for greasing
1 yellow onion, chopped
1 pound cremini mushrooms, sliced
2 garlic cloves, minced
2 tablespoons fresh thyme
1 9-ounce package baby spinach
1/2 cup flat leaf parsley, chopped
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Gruyere cheese, shredded
1/4 teaspoon cayenne
Salt and pepper, to taste
1 3-3 1/2 pound rotisserie chicken, shredded
1/4 cup slivered almonds, toasted
1.Preheat oven to 375F. Grease a 9x13 baking dish with olive oil.
2.Cook rice to package directions. Reserve.
3.Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and cook until tender and translucent. Add mushrooms, garlic and thyme and cook until mushrooms are tender. Transfer to a large bowl and toss with spinach and parsley. Season to taste.
4.To the same sauté pan add 2 tablespoons of olive oil and flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and simmer until thickened. Remove from heat and add Gruyere, cayenne, salt and pepper, whisk until the cheese melts and the sauce is smooth.
5.In a large bowl combine shredded chicken, rice, spinach mixture, and sauce. Transfer to the prepared casserole dish, cover with foil and bake until bubbling, 45-50 minutes. Remove from the oven, garnish with toasted almonds.
Serves 6-8