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Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup Recipe photo by Taste of Home

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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

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Chicken Wild Rice Soup Recipe

Prep: 10 min. Cook: 40 min.

Yield: 14 Servings

10 40 50

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).

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Wild Rice Soup

Chicken Wild Rice Soup

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(1-10) of 53 reviews

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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...

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