Chicken Wild Rice Soup Recipe

5 105 112
Chicken Wild Rice Soup Recipe
Chicken Wild Rice Soup Recipe photo by Taste of Home
Publisher Photo

Chicken Wild Rice Soup Recipe

Read Reviews
5 105 112
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 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).
Originally published as Chicken Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p75

Nutritional Facts

1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

  • 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
  1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. 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).
Originally published as Chicken Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p75

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Reviews forChicken Wild Rice Soup

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Kimberly User ID: 9076872 261181
Reviewed Feb. 12, 2017

"This soup was really good! I added some finely shredded Swiss cheese for a little zing! My family loved it!"

MY REVIEW
mjlouk User ID: 1712085 261145
Reviewed Feb. 11, 2017

"This was really good! Very good and easy to make!"

MY REVIEW
nancydehaan User ID: 8141009 260279
Reviewed Jan. 25, 2017

"This soup was delicious! I made it exactly as the recipe. I made it for my husbands office workers. They said it was better than any soup they have ever had at any restaurant! Its definitely a recipe I will be making again."

MY REVIEW
mjflowers User ID: 5877763 259278
Reviewed Jan. 5, 2017

"This was so delicious! It is absolutely comfort food! I used rotisserie chicken and 2 packages pre made uncle bens wild rice, which comes in airtight bags on the rice aisle to speed up process. Turned out fabulous! Whole family loved it, this recipe is a keeper."

MY REVIEW
grandmascooking22 User ID: 5357761 258846
Reviewed Dec. 30, 2016

"I love chicken and rice soup and the wild rice in this recipe puts it over the top. I also cooked the rice the day before as it takes longer than regular rice!"

MY REVIEW
rena 55 User ID: 1935799 258258
Reviewed Dec. 17, 2016

"I love chicken wild rice soup and this recipe is so delicious. It is comforting and filling. It does take a little while to make, but so worth it!"

MY REVIEW
xenazoe User ID: 2694029 257211
Reviewed Nov. 24, 2016

"I made a double batch of this soup, and so happy I did because I have a freezer full of delicious lunches!! I hadn't made wild rice before, and didn't realize how long it takes to cook, but well worth it--I will definitely make this again"

MY REVIEW
MissKarla User ID: 271602 257184
Reviewed Nov. 23, 2016

"This is a good soup. I tweaked it as I didn't have the mushroom soup and skipped the flour, butter, soup directions and made a package of Williams Sausage gravy (really!) as directed and finished the soup. If you don't want to use up another pan for cooked rice, add it raw with the first 9 ingredients and simmer for 40-45 minutes. Sometimes I add 4-5 slices of real American cheese to make it even more creamy."

MY REVIEW
mtuttle User ID: 3205485 257111
Reviewed Nov. 22, 2016

"This soup is amazing! My son tried it and said, "This tastes like something you would make at Christmas!" The wine adds a delicious flavor. Well worth the effort."

MY REVIEW
Peggy/B User ID: 4657920 255953
Reviewed Oct. 26, 2016

"This is an excellent recipe for the whole family. I often just use a box of wild rice side dish mix if I don't have separate wild rice. We have it frequently and my granddaughter loves it."

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