Creamy Chicken and Wild Rice Soup recipe
Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken and vegetables this recipe comes together in just 1 hour.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 peeled medium diced carrots
• 3 medium diced stalks of celery
• 1 peeled small dice yellow onion
• 3 finely minced cloves of garlic
• 1 ¼ cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• ¼ cup chopped fresh parsley, optional
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Procedures:
1. Season the chicken breasts on both sides with salt and pepper and set aside.
2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
4. Remove the chicken and roughly dice. Set aside.
5. Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
8. Finish by adding in cream, parsley, salt and pepper.
9. Serve.
CHEF NOTES:
How to Store: It will last up to 5 days covered in the refrigerator.
How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.
How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.
What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.
What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.
Make Ahead: You can make this soup up to 2 days ahead of time.
Delicious Chicken & Wild Rice Casserole. + Updates
Chicken and Wild Rice Casserole
3 to 4 cups cooked and shredded chicken
1 box Uncle Ben's original wild rice prepared
1 med onion Chopped
1 4oz jar pimento
2 cans green beans drained
1 can cream of mushroom soup
1 cup mayo
1 cup shredded cheese
mix all together and pour in Casserole dish. bake at 300° for 30 minutes
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Creamy Chicken & Wild Rice Soup Recipe | Ep. 1333
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Chicken and Wild Rice Soup (Copycat Panera Wild Rice Soup)
6 to 8 tablespoons of butter
1/4 chopped onion
1 clove minced garlic
1 Cup sliced carrots
1 cup diced celery
1/2 cup all-purpose flour
32 oz chicken broth
2 cups water
16 oz half and half
1 box Rice-A-Roni Wild rice (It is not a soup. Don't know why I said that in this video)
1 teaspoon turmeric (optional)
2 cups of chopped cooked chicken (1 breast)
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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Chicken Wild Rice Casserole
Chicken Wild Rice Casserole with tender, flavorful chicken nestled in a bed of wild rice and mushrooms.
If you’re longing for a memorable dish that’s filling, uniquely flavored and delicious, look no further! This Chicken Wild Rice Casserole is absolutely terrific and perfectly satisfying.
The casserole has a nice nutty bite from the wild rice and a deep rich flavor from the mushrooms, wine and broth. If you love wild rice and comfort food, this casserole is for you!
GET THE FULL RECIPE:
#chickencasserole
#chickenwildrice
#wildrice
#dinnerrecipe
#chickenrecipe
#chickenwildricecasserole
#heartydinner
#tenderchicken