Chicken And Wild Rice Soup Recipe - Glen And Friends Cooking
Chicken And Wild Rice Soup Recipe - Glen And Friends Cooking
This is a pretty simple wild rice chicken soup recipe - so if you've wondered how to make chicken and wild rice soup, this is the video recipe for you.
Ingredients:
6 bone-in skin-on chicken thighs
15 mL (1 Tbsp) oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
500 mL shiitake mushrooms, chopped
Salt and pepper to taste
5 mL (1 tsp) summer savoury
5 mL (1 tsp) tarragon
2 bay leaves
4L (8 cups) stock
250 mL (1 cup) wild rice, rinsed
60 mL (¼ cup) basmati rice
Method:
Preheat oven to 450ºF
Remove the skins, debone the chicken thighs, and chop the meat into bite sized pieces.
Place skins on a rack over a baking sheet and lightly salt, set in the fridge.
In a large pot, add oil and sauté onions, celery, and carrots until softened.
Add mushrooms, season to taste with salt and pepper.
Cook, stirring frequently, until mushrooms softened.
Add chicken pieces, and the bones to the pot along with the savoury, tarragon, bay leaves, wild rice and basmati.
Add the stock and bring to a boil.
Cover, reduce to a simmer and cook 20-30 minutes.
Place chicken skin in pre-heated oven and bake until golden brown and crisp.
When soup is cooked, remove bay leaves and bones before serving.
Serve with crispy chicken skin.
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Chicken Wild Rice Soup l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢ 1 tablespoon oil
▢ 2 large carrots (peeled and sliced)
▢ 2 ribs celery (chopped)
▢ 1 medium onion (diced)
▢ 1 tablespoon minced garlic
▢ 1 teaspoon dried parsley
▢ 1½ teaspoon salt*
▢ ½ teaspoon dried thyme
▢ ¼ teaspoon black pepper
▢ 6 cups low sodium chicken broth
▢ 2 boneless skinless chicken breasts (about 1 lb)
▢ ¾ cup long grain wild rice
▢ 1 cup heavy cream or evaporated milk
▢ 1 tablespoon corn starch
Instructions
Heat oil in a large soup pot over medium high heat.
Add carrots, celery and onion and cook until softened, about 4-5 minutes, stirring often.
Add garlic, parsley, salt, thyme and pepper and cook 1 minute.
Add chicken broth, chicken breasts and rice. Bring to a simmer, cover and reduce heat. Cook for 30-40 minutes, until rice is tender.
Remove chicken and shred, then stir back in.
Whisk together the cream and corn starch and stir into the soup. Cook and stir until thickened.
Wild Rice Casserole | Supernatural Everyday
We're about to get blasted with some cold weather (finally) so it's time to make heartier food! Still eating more plant-based? This mushroom and wild rice casserole is great for feeding you on those cold, winter evenings. Wild and brown rice are baked with eggs, a little dairy and scented with some tarragon. A bit of grated gruyere cheese makes a savory, crunchy top that's really great!
Great as a vegetarian main with some greens on the side or with something like roast chicken. Let me know what you think in the comments!!
FULL RECIPE:
-recipe adapted from Supernatural Everyday by Heidi Swanson. Published 2011, Ten Speed Press.
-Buy the book here:
Music licensed from Epidemic Sound:
Editing Software: DaVinci Resolve
Instant Pot Chicken Wild Rice Soup
The creamiest and most delicious Instant Pot Chicken Wild Rice Soup! This soup is loaded with vegetables, protein and healthy carbs. 10 minutes prep is all you need.
RECIPE:
Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network
This slow-cooked casserole makes for the coziest of dinners!
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Chicken, Mushroom and Wild Rice Casserole
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 35 min
Active: 45 min
Yield: 4 servings
Ingredients
5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional
Directions
Special equipment: kitchen twine
Preheat the oven to 350 degrees F.
Heat the broth in a medium saucepan until simmering.
Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.
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Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network
Chicken, Mushroom and Wild Rice Casserole
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Woman's Day Magazine's food and nutrition director, Kate Merker, helps Crystal and Sandy whip up this delicious springtime casserole!
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******************
Creamy Chicken, Mushroom and Wild Rice Casserole
1 1/2 cups wild rice blend
4 tablespoons olive oil, plus more for greasing
1 yellow onion, chopped
1 pound cremini mushrooms, sliced
2 garlic cloves, minced
2 tablespoons fresh thyme
1 9-ounce package baby spinach
1/2 cup flat leaf parsley, chopped
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Gruyere cheese, shredded
1/4 teaspoon cayenne
Salt and pepper, to taste
1 3-3 1/2 pound rotisserie chicken, shredded
1/4 cup slivered almonds, toasted
1.Preheat oven to 375F. Grease a 9x13 baking dish with olive oil.
2.Cook rice to package directions. Reserve.
3.Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and cook until tender and translucent. Add mushrooms, garlic and thyme and cook until mushrooms are tender. Transfer to a large bowl and toss with spinach and parsley. Season to taste.
4.To the same sauté pan add 2 tablespoons of olive oil and flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and simmer until thickened. Remove from heat and add Gruyere, cayenne, salt and pepper, whisk until the cheese melts and the sauce is smooth.
5.In a large bowl combine shredded chicken, rice, spinach mixture, and sauce. Transfer to the prepared casserole dish, cover with foil and bake until bubbling, 45-50 minutes. Remove from the oven, garnish with toasted almonds.
Serves 6-8