What Is Wild Rice
Wild rice is actually an aquatic grass, which is typically grown in Minnesota. Its harvested from lakes and its not related to other types of rice. You can learn more about how its harvested here. Wild rice has a heartier, chewier texture and it doesnt get soggy or soft when its cooked in soup. It can be a bit more expensive and harder to find but if you go to a larger grocery store, you shouldnt have any trouble.
Serving Chicken Wild Rice Soup
While picking up the chicken and vegetables for this recipe, I saw bread bowls at the grocery store. This pressure cooker Chicken and Wild Rice Soup is so thick and creamy, I thought it would go perfectly in a fluffy bread bowl.
If youre feeling adventurous, bake your own homemade bread bowls! Or make these Favorite Dinner Rolls from Barbara Bakes.
Chicken Wild Rice Soup
Iâm 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
Yield 14 servings .
1 can 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 , Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate , Protein 10g protein.
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Publix Deli Chicken And Wild Rice Soup Ingredients
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Minnesota Wild Rice Soup Ingredients
- Wild rice Wild rice is hearty, chewy rice that maintains its texture when cooked. Do not substitute for other rice.
- Butter A little butter adds richness to the broth.
- Celery Chopped celery adds flavor to the case of the soup.
- Onion Chopped onion adds additional flavor to the soup.
- Carrots I love the sweetness and texture of the carrots in this recipe.
- Vegetable broth I like to use a chicken-style broth.
- Thyme Fresh thyme is delicious but dried thyme will add a similar flavor.
- Evaporated milk This adds a rich flavor to the broth, but its healthier than cream.
- Salt Be sure to add salt to taste!
Looking For A Chicken And Rice Casserole Everyone Will Love Count On This Easy Chicken Recipe To Do The Trick Because It’s Rich And Creamy This Casserole Recipe Will Please Most Picky Eaters Our Chicken And Wild Rice Casserole Is Ready For The Oven In Just 30 Minutes So It Will Make The Cook Happy Too
The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.
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16 ounce packagelong grain and wild rice mix
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1mediumonion, chopped
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1stalkcelery, chopped
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2tablespoonbutter
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110.5-10.75 ounce cancondensed chicken with white and wild rice soup or cream of chicken soup
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cupdry white wine or chicken broth
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2tablespoonsnipped fresh basil or 1/2 teaspoon dried basil, crushed
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2cupshredded cooked chicken or turkey
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cupfinely shredded Parmesan cheese
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What To Serve With This Soup
It seems like no soup experience is complete without some big hunks of warm crusty bread like maybe this easy peasy no-knead bread to dip. And sure, spoons are helpful with soup but alsohow great is it to just scoop it with bread?!
If you are looking to add a little green to the meal, this Simple Green Salad or this Brussels and Kale Caesar Salad come together quickly and beautifully. Or maybe you want to sheet pan up some roasty vegetables to go on the side?
But really, if youve heard nothing we said here, bread. That is, after all, the Minnesota way. And also, BREAD IS GREAT.
If there is a chill in the air, grab your ingredients, toss them in that crockpot and then smile all day knowing you get to come home to big tastes with this warm, cozy, delicious little friend.
Crockpot Chicken Wild Rice Soup: Frequently Asked Questions
What does poultry seasoning consist of?
The poultry seasoning is a mix of several things, including thyme and sage. Even though its only a teaspoon, do not omit this because it adds a lot of the flavor. If you dont have any, just use any other herb seasonings that you like. Thyme and sage are the best in my opinion.
Can this be made vegetarian?
Absolutely! Check out our mushroom version of this recipe here.
How would I make this in the Instant Pot?
Add your wild rice, chicken, seasonings, veggies, and broth to the Instant Pot. Cook on high pressure for 30-40 minutes with a quick release once the soup finishes cooking. Shred the chicken in the Instant Pot. Make your roux on the stovetop with butter, milk, and flour. Whisk it up and add it to your Instant Pot with the rest of the soup. Stir to combine and enjoy!
- Total Time:8 hours 15 minutes
- Yield:10 servings 1x
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How To Make Creamy Chicken Wild Rice Soup In The Slow Cooker
- Add a 32 oz carton of chicken broth to the slow cooker.
- Chop up some carrots and celery. I always use baby carrots cause itâs so easy and no peeling needed. Add those to the slow cooker along with some boneless, skinless chicken breasts, the rice-a-roni . Stir together and cover with a lid.
- Let cook on LOW heat for 6-8 hours. Mine is always done right around 6 hours.
- Shred the chicken. The chicken is so tender that it will literally fall apart.
- Make a roux on the stove top by melting butter, whisking in the flour, salt, and pepper. Slowly add in the milk, while whisking constantly, and let that cook for a few minutes until thicker.
- Add into the slow cooker and let cook for a few more minutes.
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My Tips For This Slow Cooker Soup Recipe
I always use baby carrots when any recipe calls for chopped carrots. You donât have to peel them and they are already small in size so all you have to do is slice thin.
After trying this recipe with all the milks under the sun, the fat-free half and half milk is the best. If you use the full fat half and half milk it will end up being really thick, which is not a texture my family enjoys. If you do have to use the full fat half and half milk, be sure and not to cook it very long on the stove top. You donât want it too thick before you add it into the soup. If the fat-free half and half is not available, try using a 1% milk.
You will use the seasoning packet that is inside the Rice-a-Roni box for this recipe. Do not discard it with the box.
I find that we like the taste of the full salt chicken broth best in this recipe. The long cook time tends to mute flavors so I prefer the extra salt of the full salt chicken broth. But yes, low-sodium chicken broth will work just fine too.
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Minnesota Wild Rice Soup
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This Minnesota Wild Rice Soup is creamy and delicious with a rich broth and hearty wild rice. Perfect for a chilly winter evening!
Since weve spent the past week in Minnesota, it seems like the perfect time to share this recipe! Its the best way to warm up on a chilly evening. But even if youre not in a totally freezing climate, this soup will hit the spot! Its an easy one to make and leftovers reheat well so its great for lunch the next day!
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Chicken With Rice And Mushrooms
Jump-start a deliciously easy dinner with a can of Progresso® soup!
Provided by Betty Crocker Kitchens
3/4 cup uncooked regular long-grain white rice |
1 cup frozen sweet peas |
3/4 cup water |
1 can Progresso Vegetable Classics creamy mushroom soup |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 package boneless skinless chicken breast halves |
1/4 cup shredded Parmesan cheese |
Steps:
- Heat oven to 375°F.
- In ungreased 2-quart baking dish, mix all ingredients except chicken and Parmesan cheese. Cover bake 15 minutes. Uncover and stir rice mixture. Place chicken pieces on top of rice.
- Cover and bake about 30 minutes longer or until rice is tender and juice of chicken is clear when center of thickest part is cut . Sprinkle with Parmesan cheese.
Nutrition Facts : ServingSize 1 Serving
How To Make Wild Rice Soup On The Stovetop
If you make it on the stove, I recommend cooking the rice separately then adding it to the soup. I usually cook my rice in a rice cooker but you can also make it on a stovetop in a separate pot. If you want to save a little time, you can make the rice in advance. Store it in an airtight container in the fridge for 1-2 days until youre ready to make the rest of the soup.
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Creamy Chicken Wild Rice Soup
I usually double this recipe or triple it – we LOVE this soup ! You can easily freeze this to reheat later – I like to do it in my food-saver bags, then all I have to do is boil the bag. I tend to “eye-ball” my measurements on the onion, carrots, celery because they just add more wonderful flavor anyways. With the wild rice – you can either use the directions listed below or cook according to the package directions with as much rice as you want! 🙂 Serve with a nice crusty bread – I really like french or ciabatta because they’re both good at soaking up the last wonderful drops in the bowl!
Provided by Jollymae
Yield 6 Bowls, 6 serving
Number Of Ingredients 12
2/3 cup wild rice, uncooked |
2 tablespoons butter |
1 quart chicken broth, heated |
3 cups cooked chicken, Diced |
pepper, to taste |
1 cup cream |
Steps:
- Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
- Melt butter in a 4-quart pan, saute’ onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.
Nutrition Facts : Calories 385.9, Fat 22, SaturatedFat 11.7, Cholesterol 106.9, Sodium 806.1, Carbohydrate 21.4, Fiber 1.6, Sugar 1.4, Protein 25.1
Do You Cook Rice First Before Adding To Soup
The addition of rice to soup, whether cooked or uncooked, has an impact on the recipe. Because uncooked rice soaks up liquid, youll need a lot more broth or water, and it may take longer to cook.
How To Cook Rice So It Doesnt Turn To Mush
Cooked rice should be added to the pot as soon as it comes to a boil to prevent it from turning mush.
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Lets Make Chicken Wild Rice Soup In The Crockpot
Because we love a good crockpot, throw-it-in-and-leave situation, this one comes together super easily with a little finishing touch at the end for creamy dreaminess.
Look at that! It cooked all day while you went about your business and now youre ready to ladle out bowl after heaping bowl of this glorious soup. Sit down at the table or, even better, curl up on the couch with a warm blanket and let this soup cozy you right up.
Chicken Wild Rice Soup I
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
½ pound fresh sliced mushrooms |
¾ cup all-purpose flour |
2 cups cooked wild rice |
1 pound boneless skinless chicken breasts, cooked and cubed |
½ teaspoon salt |
½ teaspoon ground black pepper |
1 cup slivered almonds |
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.
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
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