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Chicken Wild Rice Soup

Chicken Wild Rice Soup
I'm originally from Minnesota, where wild rice grows in abundance and 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
14 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

  • 2 quarts chicken broth
  • 1/2 pound fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 can (10-3/4 ounces) 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

Directions

  • In a large saucepan, combine the first nine 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. Yield: 14 servings (3-1/2 quarts).
© Taste of Home 2013

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Chicken Wild Rice Soup (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013