CHICKEN WILD RICE SOUP COOKING LIGHT RECIPES
CHICKEN AND WILD RICE SOUP RECIPE | COOKING LIGHT
Go ahead and flag this chicken and wild rice recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. For convenience, we call for precooked wild rice; if you can’t find it, you can substitute 2 cups of your own cooked wild rice or a package of precooked brown rice. If you’re in a real time crunch, look in your supermarket’s produce section for prechopped mirepoix; that’s the combo of onion, carrot, and celery that creates the flavor foundation here.
Provided by Ann Taylor Pittman
Total Time 40 minutes
Yield Serves 6 (serving size: about 1 2/3 cups)
Number Of Ingredients 16
Steps:
- Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings. Add onion, carrot, and celery to drippings in pan; sauté 3 minutes. Add thyme, mushrooms, and garlic; sauté 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice. Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.
Nutrition Facts : Calories 261, CarbohydrateContent 24 g, FatContent 11 g, FiberContent 3 g, ProteinContent 19 g, SaturatedFatContent 5 g, SodiumContent 659 mg, SugarContent 6 g, UnsaturatedFatContent 5 g
CHICKEN SHIITAKE AND WILD RICE SOUP - SKINNYTASTE
Steps:
- Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
- Add flour and saute another minute.
- Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
- Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
- Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 200 kcal, CarbohydrateContent 27 g, ProteinContent 13 g, FatContent 4 g, CholesterolContent 42 mg, SodiumContent 844 mg, FiberContent 2 g, SugarContent 2 g
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