Chicken Wild Rice Soup Recipe

Reviewed on Mar. 12, 2013 by Andea

The family LOVED it. Only thing I did differently was to throw the rice in with the first nine ingredients instead of precooking it.

Reviewed on Mar. 02, 2013 by cindihartline

this soup is Gravy good. Awesome!!!!

Reviewed on Feb. 11, 2013 by cbybee

This soup is amazing, great flavor. The prep took a lot longer than 10 minutes, but sooo worth it! Used a bit more chicken and rice, a Royal Blend rice.

Reviewed on Jan. 28, 2013 by quiltworker75

Ever had a recipe you dream about and are hungry for? This is it!

Reviewed on Jan. 23, 2013 by dzz1qy

So good

Reviewed on Jan. 21, 2013 by carolynparmelee

This soup is amazing! Really good.

Reviewed on Jan. 21, 2013 by kdwarren

Very delicious soup. I made it straight from the recipe no changes and none were needed.

Reviewed on Jan. 21, 2013 by nisenberg

This soup was amazing! I don't like mushrooms, so I omitted them. I cooked the chicken and then used that broth to make the soup, it was super delicious! I am currently on Weight Watchers Points Plus and this is only 4 points per serving. Gonna make some to freeze for individual servings later!

Reviewed on Jan. 18, 2013 by ImGoingSlightlyMad

We loved this soup. I've made it twice, once with canned mushrooms and the 2nd time with fresh mushrooms. From now on I'll use fresh mushrooms always as it gave a more nutty earthy flavor to the soup.

Reviewed on Jan. 14, 2013 by mimi-jack

This soup is outstanding. I will make it over and over again...My husband says it is one of the best soups he has eaten. I used one box of Uncle Ben's White and Wild Rice (original recipe) for the rice in this recipe. The only thing I did different was add 1/2 stick of butter at the end and I simmered the chicken along with the vegetables...It was wonderful and I can't wait to make it for company...

Reviewed on Jan. 12, 2013 by theadams5

This is delicious! Could add more chicken if you like a lot of meat but I seriously don't even think the chicken is necessary.

Reviewed on Jan. 11, 2013 by redmonc1

Everyone really liked the soup, but it had a little too much juice. Next, time I will add less chicken broth.

Reviewed on Jan. 10, 2013 by Heather Douglas

Awesome soup, going to be a staple recipe in my home.

Reviewed on Jan. 08, 2013 by mlegs30

Loved this soup! Planning on making it again tonight!

Reviewed on Jan. 04, 2013 by Sue Zappa

It's a good soup, but rather bland. We added some salt to each serving. I'll add 1/2 tsp. of salt to the pan next time. In addition, I added a handful of shredded cheddar cheese to the last bowlful after reheating it--it was delicious.

Reviewed on Jan. 04, 2013 by Sue Zappa

It was a good soup, but missing salt! Next time, I'd add 1/2 tsp of salt to give it more flavor. My family doesn't like mushrooms & carrots, so I had to omit them. I added a handful of shredded cheddar & a bit of bacon to the last cup of soup & it was wonderful.

Reviewed on Jan. 02, 2013 by wilspo

Wonderful recipe that I will use from now on. Modifications: (1) I didn't use the canned soup, but used 2 cups of half & half at the end; (2) I couldn't find wild rice, so had to use a blended mix; (3) used chopped carrots instead of shredded. Marvelous! Family loved it!!!

Reviewed on Jan. 01, 2013 by HappyCountryJo

This is an outstanding recipe---family thoroughly enjoyed it and have passed it on to friends.

Reviewed on Jan. 01, 2013 by mom325

I did not have wild rice but used a box of Uncle Bens wild rice mix, and it worked great.

Reviewed on Jan. 01, 2013 by WisconsinBitts

Family and friends loved itl. Nice hearty soup for cold days!

Reviewed on Jan. 01, 2013 by Gr8Accountant

I've made this only once but will make it again very soon. I think it is the best soup I've ever eaten. Ever. I oven baked (in a brown-in-bag) boneless, skinless chicken thighs and used a brown, red, and wild rice mixture and canned mushrooms because that is what I had on hand. The next time I make this I am going to use fresh mushrooms and eventually I will buy some wild rice. I can't say enough good things about this soup. If you are lucky enough to live in a climate with cold winters, a soup like this makes life very delicious and very good indeed! Thank you so much for this outstanding recipe!

Reviewed on Dec. 31, 2012 by janeharness

Wow! This is one of the best soups recipes I have ever made. My daughter was so disappointed when it was gone that I ran out and bought more ingredients to make more. I did modify slightly the second time around. 1 1/2 qts of chicken broth, 1/4 pound of mushrooms, and added some half and half at the end. The half and half really made it much creamier. So, so good!

Reviewed on Dec. 29, 2012 by Arshy

It s very good!!! My brothers like it very much!

Reviewed on Dec. 28, 2012 by brunocat

Awesome soup! Family loved it.

Reviewed on Dec. 28, 2012 by connie1574

One of the best soups I have ever made. Hearty and delicious. Takes some prep time but well worth it. I made it exactly like the recipe - no changes.

Reviewed on Dec. 28, 2012 by mother of 3

Yummy when I added poultry seasoning & fresh rosemary, but put in too much so fished some out.

Reviewed on Dec. 26, 2012 by Pegandadam

I used chunkier carrots cause we prefer them that way but the soup was wonderful. Perfect Christmas Eve dinner!

Reviewed on Dec. 26, 2012 by Tom111

How many cups of wild rice per 3 cups of cooked wild rice? I am guessing 1.

Reviewed on Dec. 26, 2012 by Wilma62

I'm sorry this isn't a review, but I plan to make this for dinner this weekend and would so like to know more about the garlic/butter/balsamic vinegar broiled French bread that fredaevans mentioned.

Reviewed on Dec. 24, 2012 by chilipower

Made this for christmas eve dinner. Family thought it was delish! Takes a little time to make but is super tasty. A keeper!!!

Reviewed on Dec. 24, 2012 by Barbara Connolly

This is wonderful! It takes some time to put together but well worth it.

Reviewed on Dec. 24, 2012 by august0150

I made this for a "girls night out" celebration with my close friends. I served with a pan of homemade cornbread. All of my guests asked for the recipe!

Reviewed on Dec. 23, 2012 by yummyin my tummy

This is a keeper. We had it last night and oh it was sooo good!

Reviewed on Dec. 22, 2012 by over50

1275 why say this is a terrific soup when you changed the whole recipe?

Reviewed on Dec. 22, 2012 by fredaevans

This is a 'Brain Dead' easy meal to make, and as noted below freezes very well. Serve with a Cesar Salad (yes, yes you want the Anchovies) and Garlic/butter/Balsamic Vinegar broiled French Bread and you have "Good Eats!"

Reviewed on Dec. 22, 2012 by Denco24

This soup is sooooo good. It is one of my all time favorites. Very much a "comfort" food. This recipe is a keeper, I like to keep some in the freezer at all times.

Reviewed on Dec. 22, 2012 by tsuop

I don't like "store bought" soups so I made a white sauce to compensate for the cream of mushroom & added extra mushrooms. Yummy!!

Reviewed on Dec. 22, 2012 by peppielou

Wow I must make this soup with all the rave reviews and the fact that my husband loves wild rice I will make it for New Years dinner.

Reviewed on Dec. 22, 2012 by Susie77

We had this in a restaurant in MN on vacation, and it was amazing. I make it nearly the same way as this recipe, but I use smoked chicken broth for extra yum. After smoking a chicken, I boil up the carcass to make the broth.

Reviewed on Nov. 12, 2012 by carlaine

Delicious! I added a little extra mushroom because my family loves mushrooms. Tastes great as a left over as well. Will definitely make again. Perfect for cool weather.

Reviewed on Nov. 11, 2012 by hunter6295

The only thing I did different was double the spices and add poultry seasoning. It was so tasty! Absolutely will make again!

Reviewed on Sep. 29, 2012 by netta68

Really nice flavor. My prep and cook time might have take a bit longer.

Reviewed on Jun. 07, 2012 by 1275

Great soup recipe, just the right amount of creaminess. I halved the recipe and used only 3 cups of chicken broth (the original would have called for 4 cups.) I did not have mushrooms on hand so I had to leave them out, as well as the chicken bouillon because I never use that. I loved the seasonings involved in this recipe, very yummy! I also left out the soup and just started the soup out with the original white sauce amounts called for in the recipe to compensate for no soup. ( I used 1/4 cup butter, 1/4 cup flour, 1 cup milk, some chicken broth and a splash of vinegar.) Instead of precooking my rice I just added in 1/3 cup uncooked rice in the soup and cooked it until done. To add some more substance I threw in about 1/2 cup or so uncooked egg noodles. Very yummy and great topped with Parmesan cheese! Quick and easy and a nice change from traditional chicken noodle soup; will make again.

Reviewed on Apr. 22, 2012 by keepinyouinstitches

Never any leftover when I make it, everybody loves it!

Reviewed on Apr. 17, 2012 by zdb2010*

Really good although I did season it some more. Makes a huge lot so I hope this freezes well!

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!