Best 7 Chicken Wild Rice Soup Iii Recipes

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Chicken wild rice soup III is a delicious and hearty soup that is perfect for a cold winter day. It is made with chicken, wild rice, vegetables, and a creamy broth. The soup is easy to make and can be tailored to your own taste preferences. If you like your soup thick and creamy, you can add more cream or milk. If you like your soup more brothy, you can add more broth. You can also add your favorite vegetables, such as carrots, celery, or peas.

Here are our top 7 tried and tested recipes!

CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
2 boneless, skinless chicken thighs (about 8 ounces total)
1/3 cup wild-rice blend (seasoning packet discarded)

Steps:

  • In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
  • Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
  • Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)

CHICKEN WILD RICE SOUP



Chicken Wild Rice Soup image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

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.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CHICKEN WILD RICE SOUP I



Chicken Wild Rice Soup I image

A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

Provided by Sue

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 17

½ cup butter
1 finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

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.)

Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g

CHICKEN AND WILD RICE SOUP



Chicken and Wild Rice Soup image

Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.

Provided by luvmybge

Categories     Chowders

Time 35m

Yield 13 cups

Number Of Ingredients 9

1 onion, chopped
1 cup chopped carrot
1 cup chopped celery
8 cups water (or chicken broth or half water and half broth)
1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend (such as Uncle Ben's®)
1 (10 ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 (8 ounce) package processed cheese, cubed (such as Velveeta®)
1 (10 3/4 ounce) can cream of chicken soup, undiluted

Steps:

  • Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
  • Add water (or broth), seasoning packet from rice, broccoli, and chicken.
  • Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
  • Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 128.3, Fat 7.2, SaturatedFat 3.5, Cholesterol 29.3, Sodium 470.8, Carbohydrate 5.9, Fiber 1.1, Sugar 2.6, Protein 10.2

CHICKEN WILD RICE SOUP FROM THE PASTOR'S WIFE



Chicken Wild Rice Soup from the Pastor's Wife image

My old pastor's wife used to make this. She was an incredible cook! I will use any recipe of hers--no questions asked! If I don't have dry sherry, I will use orange juice. Sometimes I will add more wild rice and just throw in a little more water as the rice cooks.

Provided by Mrs.R

Categories     Chicken

Time 1h10m

Yield 1 1/2 cup, 6 serving(s)

Number Of Ingredients 15

3 (10 ounce) cans condensed chicken broth
2 cups water
1/2 cup wild rice
1/2 cup chopped green onion
1/2 cup butter
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups half-and-half
1 1/2 cups cooked chicken
8 slices cooked bacon
2 tablespoons dry sherry
1 tablespoon chopped pimiento (optional)
water, if needed

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.

HEARTY CHICKEN & WILD RICE SOUP



Hearty Chicken & Wild Rice Soup image

Garlic and herb cream cheese adds subtle notes of flavor to this creamy, hearty soup. On a chilly day, it's like having a bowlful of comfort. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 6

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
3 cups 2% milk
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
2 cups frozen California-blend vegetables, thawed and coarsely chopped
3/4 cup spreadable garlic and herb cream cheese

Steps:

  • Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1832mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 7g fiber), Protein 24g protein.

CHICKEN WILD RICE SOUP III



Chicken Wild Rice Soup III image

This is a good recipe for a busy people. You can put it in the crock pot and it will be ready after work. (To make it on the stove instead, cook over low heat until rice and potatoes are tender, then add the milk and flour and heat until thickened.)

Provided by MEMBER81872

Categories     Cream of Chicken Soup

Time 6h20m

Yield 6

Number Of Ingredients 8

1 cup uncooked wild rice
3 cups diced, cooked chicken breast meat
2 tablespoons chicken bouillon granules
1 onion, chopped
5 cups water
4 potatoes, cubed
1 ½ cups milk
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan over medium-high heat, bring rice, chicken, bouillon, onion and water to a boil. Remove from heat and pour into slow cooker. Stir in potatoes. Combine milk and flour and stir until smooth. Stir into soup mixture. Cook 6 to 8 hours, until rice and potatoes are tender and flavors are well blended.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 46.7 g, Cholesterol 57.4 mg, Fat 6.8 g, Fiber 3.8 g, Protein 26.8 g, SaturatedFat 2.3 g, Sodium 114.3 mg, Sugar 5.3 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for organic, free-range chicken, wild rice that has been freshly harvested, and vegetables that are in season.
  • Don't be afraid to experiment: There are many different ways to make chicken wild rice soup, so feel free to experiment with different ingredients and flavors. You might try adding different vegetables, herbs, or spices. You could also use different types of chicken, such as turkey or duck.
  • Make a big batch: Chicken wild rice soup is a great soup to make in advance. It will keep well in the refrigerator for up to 3 days, or in the freezer for up to 3 months. This makes it a great option for busy weeknights or for when you're entertaining guests.
  • Serve with crusty bread or crackers: Chicken wild rice soup is a hearty and filling soup, but it's also delicious served with a side of crusty bread or crackers. This will help to soak up the broth and add some extra texture to the soup.

Conclusion:

Chicken wild rice soup is a classic comfort food that is perfect for a cold winter day. It's easy to make, delicious, and can be tailored to your own taste. So next time you're looking for a warm and satisfying meal, give chicken wild rice soup a try. You won't be disappointed!

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