Best 5 Chicken Wild Rice Soup From The Pastors Wife Recipes

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

CHICKEN WILD RICE SOUP I

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
• Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

CHICKEN WILD RICE SOUP FROM THE PASTOR'S WIFE

Steps:

• Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
• In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
• Stir constantly, to prevent burning, until smooth and bubbly.
• Add half anf half and cook until thickens-about 2 minutes.
• Slowly add half and half mixture to the rice, stirring constantly.
• Add remaining ingredients, stirring until thoroughly heated.
• Add water at the end if you find this to be too thick.

JAN'S COMFORTING, YUMMY BUT NAUGHTY CHICKEN WILD RICE SOUP

Steps:

• Cook rice according to directions and brown the ground beef.
• Put all ingredients into crockpot.
• cook on high for 2-3 hours.
• Enjoy.

CREAM OF CHICKEN WITH WILD RICE SOUP

Steps:

• Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
• In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
• In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
• Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
• Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.