Chicken wild rice rice or wild rice soup recipes?

i am looking for some really good soup recipes. i am mostly interested in wild rice soup any recipes would be appreciated. thx for sharingChicken wild rice rice or wild rice soup recipes?
here it is..





Chicken Wild Rice Soup





Preparation time: 30 minutes


Cooking time: 15 minutes





You Will Need


1 package (6 ounces) long grain and wild rice mix


1/2 pound boneless skinless chicken breasts, cubed


1/2 pound sliced fresh mushrooms


1 1/4 cups chopped onions


2 garlic cloves, minced


1 tablespoon canola oil


2 cans (14 1/2 ounces each) chicken broth


1/2 teaspoon dried tarragon


1/4 teaspoon dried thyme


1/8 teaspoon pepper


2 tablespoons cornstarch


1 can (12 ounces) evaporated milk


6 tablespoons sliced green onions








What to Do


1. Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saut茅 the chicken, mushrooms, onions and garlic in oil until chicken is no longer pink and vegetables are tender.





2. Add the prepared rice, broth, tarragon, thyme, and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.





Serves 10








Wild Rice Chicken





PREP TIME 15 Min


COOK TIME 10 Min


READY IN 25 Min


SERVINGS %26amp; SCALING


Original recipe yield: 4 servings





INGREDIENTS


2 (6 ounce) packages uncooked long grain and wild rice


2 cups cooked, cubed chicken breast meat


1 (10.75 ounce) can condensed cream of mushroom soup


1 (4 ounce) jar diced pimento peppers, drained


1 onion


1 cup shredded Cheddar cheese, divided





DIRECTIONS


Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.


In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9x13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.


Place in preheated oven briefly, to melt.Chicken wild rice rice or wild rice soup recipes?
1 cup uncooked wild rice


3 cups diced, cooked chicken breast meat


2 tablespoons chicken bouillon granules


1 onion, chopped





5 cups water


4 potatoes, cubed


1 1/2 cups milk


2 tablespoons all-purpose flour


DIRECTIONS:


1. In a large saucepan over medium-high heat, bring rice, chicken, bouillon, onion and water to a boil.


Remove from heat and pour into slow cooker.


Stir in potatoes.


Combine milk and flour and stir until smooth.


Stir into soup mixture.


Cook 6 to 8 hours, until rice and potatoes are tender and flavors are well blended.
Creamy Chicken and Wild Rice Soup





1 鈥?tablespoon olive oil


2 鈥?cloves garlic, finely chopped


1 鈥?cup carrots, finely chopped


1/2 - cup celery, finely chopped


1 鈥?cup onion, finely chopped


2 鈥?cans (14-1/2 ounces each) chicken broth


2 鈥?cups cooked wild rice


1/2 - teaspoon ground black pepper


1/4 tsp crushed tarragon leaves


1-1/2 - cups cooked, diced chicken breast


1 - cup whipping cream


2 鈥?tablespoons fresh parsley, chopped


Can use a good splash of white wine if you like, or not





In a saucepan at moderate heat, pour in olive oil and heat. Add the garlic, carrots, celery, and onion. Saute until onion is clear and vegetables semi soft; add the tarragon. Pour in chicken broth and add the wild rice, black


pepper, and chicken. If adding white wine, add now.Heat the soup for 10 minutes. Add the whipping cream, and bring back to heat just until hot.





Ladle into soup bowls and garnish with parsley.
Cream of Chicken with Wild Rice Soup





A creamy soup of chicken, wild rice, sliced mushrooms and white wine in a freshly made stock.





INGREDIENTS:


1 1/3 cups wild rice


1 (3 pound) whole chicken, cut


into pieces


7 cups water


1 cup chopped celery


1 cup chopped onion


2 tablespoons vegetable oil


1 cup fresh mushrooms, sliced


2 tablespoons chicken bouillon granules


3/4 teaspoon ground white


pepper


1/2 teaspoon salt


1/2 cup margarine


3/4 cup all-purpose flour


4 cups milk


3/4 cup white wine





DIRECTIONS:


1. 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.


2. 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.


3. 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.


4. 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.


5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.