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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
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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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!!!
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