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I'm originally from Minnesota, where wild rice grows in abundance ans is very popular in recipes. This 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
Nutritional Facts 1 serving (1 cup) equals 154 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 807 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Chicken Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p75
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Reviewed on Jan. 28, 2012 by Rosanna Peters
I didn't have Cream of Mushroom Soup on hand, so I used Cream of Chicken. Either would be delicious I'm sure.
Reviewed on Nov. 18, 2011 by kchambe1
This soup is wonderful! It's exactly what I was looking for. The only thing I did different was I added half and half. It made it a little more creamy.
Reviewed on Feb. 23, 2011 by puppylove_214
I modified this recipe and left out the mushrooms because I don't care for them. I didn't have celery, so I added extra carrots. It turned out so yummy and flavorful! We ate it with a side of garlic toast. It's a very filling soup.
Reviewed on Dec. 26, 2010 by BEastman
This was so easy and delicious! I used a rotisserie chicken so I had less prep. The cream of mushroom adds just enough to make the broth thicker and almost creamy, but still light. It is the perfect soup for a winter day.
Reviewed on Sep. 22, 2010 by mehalv
Very nice recipe! Strong earthy mushroom and rice flavors, which I really enjoy!
Reviewed on Jan. 14, 2010 by KelsM
This is one of the best wild rice soups to make. It enhances the flavor of the rice and doesn't get all mushy. This is also wonderful with ham, with ham and chicken or with smoked turkey.
Reviewed on Mar. 08, 2009 by skinnybert
Reviewed on Feb. 23, 2009 by janie430
I made this soup for a church fundraiser and it was a hit. Very tasty and very good!! I am not fond of celery, so I substituted celery seed and it came out great. Loved it!
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