Time 1h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper. Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender. Melt butter, stir in the flour, then the half-half. Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.
Time 50m Yield 10 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper. Cover and simmer 45 minutes or until rice is tender. Stir in butter and half-and-half. Slowly add flour, stirring constantly to prevent lumps from forming. Stir in chicken and sherry and heat through.
Time 1h Yield 14 servings (3-1/2 quarts). Number Of Ingredients 15 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.
Time 1h15m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 12 Steps:
Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 2h15m Yield 8 Number Of Ingredients 14 Steps:
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it’s done. Drain the excess liquid, and set aside. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
More about “minnesota cream of chicken wild rice soup recipes”
Time 25m Yield 8 Number Of Ingredients 9 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.
