Chicken Wild Rice Soup Recipe
- 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
- 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Wild Rice Soup
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"I made it exactly as directed. The seasonings gave it good flavor, though I didn't really care as much for the strong chicken broth flavor that the 8 cups of it gave the soup. I imagined a creamier broth based on the picture and the can of cream of mushroom soup it contained, but it really wasn't that creamy--just very chicken broth-y. Still good."
"Great taste; made as noted. Very hearty soup--plenty of chicken! (I just boiled two boneless, skinless chicken breasts.). Will continue to make this soup, which consistently gets rave reviews."
"This soup is awesome!!! Using some of the chicken broth from boiling the chicken worked perfectly too!! It's hearty and tastes wonderful!"
"I have made this and everyone that taste this love it!"