Best 10 Creamy Chicken And Rice Soup Recipes

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
• In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

Steps:

• Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
• With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
• Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High.
• Cover; cook 15 to 30 minutes longer or until hot.

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
• Add onions, garlic, celery, carrots and bay leaves. Season.
• Add 14 cups water and lower heat to medium. Simmer for 2 hours.
• Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
• Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
• In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.

CREAMY CHICKEN AND WILD RICE SOUP (DAIRY FREE)

Steps:

• Combine cauliflower and 2 cups chicken broth in a saucepan over medium-low heat; cook until tender, about 20 minutes. Puree cauliflower and broth in batches in a blender; set aside.
• Heat olive oil in a large pot over medium heat. Add celery, onion, and garlic. Cook, stirring occasionally, until onions are slightly translucent, 5 to 7 minutes. Add carrots and cook until they are slightly tender, 5 to 10 minutes longer.
• Add cooked chicken, remaining chicken broth, parsley, and rosemary; bring to a boil. Add pureed cauliflower mixture and season with salt and pepper. Cover and simmer over low heat for 45 minutes to 1 hour.
• While the soup is simmering, bring water to a boil in a medium saucepan. Stir in rice and cover with a tight-fitting lid. Reduce heat and cook at a fast simmer until rice is tender, 45 to 50 minutes. Remove from the heat and keep covered so rice can steam, 10 minutes. Fluff with a fork and add to the soup.

CREAMY TURKEY (OR CHICKEN) AND WILD RICE SOUP

Steps:

• First off, you'll want to get your wild rice cooking, so it's ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile - the instructions on my bag says to cook it for 55 minutes.) The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.

CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• 1. Cook rice according to directions on package; set aside.
• 2. Add broth to a large pot and bring to boil over a medium heat. You can add salt and pepper to season. Be careful to not over salt. You can always add additional seasoning at the end of cooking.
• 3. Remove any skin and excess fat from chicken pieces; sprinkle pieces with seasonings (salt, pepper, garlic powder,and everglade seasoning). NOTE: If you have chicken skin you can cook/fry it down in a seperate skillet for the grease that can be used later to make a roux that will thicken the soup.
• 4. NOTE: Don't bypass this step. Searing the chicken (most especially the breast) will make it nice and moist in the end. Heat oil in large skillet over medium high heat. Add the seasoned chicken pieces and brown on all sides. Once browned, remove from skillet and add to boiling broth. (NOTE: Reserve drippings from skillet to saute veggies). Continue cooking chicken in broth until it is cooked through and tender.
• 5. Once chicken is cooked and tender, remove from broth and set aside until cool enough to handle. Cut into bite size pieces, discarding any bones. Return chicken pieces back to hot broth.
• 6. Meanwhile; add chopped vegetable (onions, carrots, celery and garlic) to hot skillet; saute until onions are tender.
• 7. With slotted spoon, remove veggies from skillet (again reserving any drippings) and add to broth. Add thyme and mushrooms to broth. Continue cooking until carrots are tender.
• 8. To the skillet add additional oil/grease to have about 3 to 4 tablespoons of oil/grease in skillet. Heat over a medium heat. When oil is hot, add flour; whisk to make a smooth paste. Add cream and continue whisking. As roux/gravy thickens, ladle some of the broth from pot into gravy. Continue whisking until smooth and thickened. Pour gravy/roux into hot broth. This will thicken the soup making it a creamy soup. If you don't want a creamy soup, you can leave this step out.
• 9. Add cooked rice to soup, continue to heat another minute or 2 and then serve with your favorite bread. We love a nice crusty roll.
• 10. NOTE: You can used pre-cooked chicken if you like. Chicken you've picked up at the deli or oven roasted would work well. If you use pre-cooked, add it to the soup when you add the rice.