Best 2 Chicken Vegetable Wild Rice Soup Recipes

Are you looking for a delectable and wholesome soup that combines the flavors of chicken, vegetables, and wild rice? Look no further! This article presents an exciting recipe for "Chicken Vegetable Wild Rice Soup," a dish that is not only delicious but also packed with nutrients. With its tender chicken, an array of colorful vegetables, and the unique texture of wild rice, this soup is sure to satisfy your taste buds while providing a multitude of health benefits. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this delightful soup that will warm your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN & VEGETABLE WILD RICE SOUP

Chicken & Vegetable Wild Rice Soup image

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

Steps:

Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {penzeys} Recipe - (4.2/5) image

Provided by grinder

Number Of Ingredients 18

Ingredients

Stock:
2 lbs. bone-in chicken breasts {or 8 c. cooked chopped turkey-dark meat gives great flavor}
4 quarts water
1/2 medium onion, peeled
1 large carrot, peeled, 2-3 pieces
1 large rib celery, cut in half
1-2 whole turkish bay leaves
4 tablespoons chicken or turkey soup base
Soup:
4 oz. wild rice
3 large carrots, large dice {1/2" pieces}
3 large ribs celery, large dice
1/2 medium onion, large dice
2 medium zucchini, large dice
1/2 lb. fresh mushrooms, sliced
1 can diced tomatoes, drained
3 square inches of Parmesan cheese rinds, cut into 1/2" pieces {opt}
Freshly ground black pepper, to taste

Steps:

FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful chicken broth, and tender wild rice are essential for a delicious soup. Avoid using frozen vegetables or canned broth, as they can compromise the taste.
Don't overcrowd the pot: When adding the vegetables to the soup, make sure not to overcrowd the pot. This will prevent them from cooking evenly and becoming mushy.
Season to taste: Don't be afraid to adjust the seasonings in the soup to your liking. Add more salt, pepper, or herbs until it reaches the desired flavor.
Let the soup simmer: Simmering the soup for at least 30 minutes allows the flavors to meld together and develop. This will result in a more flavorful and satisfying soup.
Serve with your favorite toppings: When serving the soup, consider adding some toppings to enhance the flavor and texture. Some popular options include grated Parmesan cheese, crumbled bacon, chopped fresh herbs, or a dollop of sour cream.

Conclusion:

This chicken vegetable wild rice soup is a hearty, flavorful, and nutritious meal that is perfect for a cold day. It is easy to make and can be tailored to your own preferences. With its combination of tender chicken, colorful vegetables, and hearty wild rice, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!