How to Make Creamy Chicken and Wild Rice Soup | Allrecipes.com
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Watch how to make a creamy chicken soup that's as simple as it is hearty. A great way to use up leftover chicken, this quick-and-easy soup is also great with store-bought rotisserie chicken.
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MeMe's Recipes | Wild Rice and Chicken Casserole
Wild Rice and Chicken Casserole— Your tastebuds will love this savory one-dish meal. Serve it up with salad, & everyone will love you!
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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Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network
This slow-cooked casserole makes for the coziest of dinners!
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Chicken, Mushroom and Wild Rice Casserole
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 35 min
Active: 45 min
Yield: 4 servings
Ingredients
5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional
Directions
Special equipment: kitchen twine
Preheat the oven to 350 degrees F.
Heat the broth in a medium saucepan until simmering.
Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.
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Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network
Amazing Chicken & Wild Rice Soup!
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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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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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