CHICKEN BACON WILD RICE SOUP RECIPES

WILD RICE AND CHICKEN SOUP RECIPE | ALLRECIPES

Wild Rice And Chicken Soup Recipe | Allrecipes image

A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!

Provided by Glenda Baldwin

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 (10.5 ounce) cans chicken broth
2 cups water
½ cup wild rice
½ cup chopped green onions
½ cup butter
¾ cup all-purpose flour
¾ teaspoon salt
½ teaspoon poultry seasoning
¼ teaspoon ground black pepper
2 cups heavy cream
2 cups cubed, cooked chicken meat
1 (4 ounce) jar sliced pimento peppers, drained

Steps:

Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
Add cubed chicken and pimientos. Heat through.

Nutrition Facts : Calories 639.1 calories, CarbohydrateContent 26.9 g, CholesterolContent 185.9 mg, FatContent 48.5 g, FiberContent 1.9 g, ProteinContent 25 g, SaturatedFatContent 29 g, SodiumContent 1394.8 mg, SugarContent 1.6 g

WILD RICE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Wild Rice Soup Recipe: How to Make It - Taste of Home image

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

Steps:

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Nutrition Facts : Calories 270 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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WILD RICE AND CHICKEN SOUP RECIPE | ALLRECIPES

A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!
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As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota
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Reviews 4.5
Total Time 01 hours 30 minutes
Category Dinner, Lunch
Calories 270 calories per serving

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