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
- 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).
1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.
Reviews for Chicken Wild Rice Soup
"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"
"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."
"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."
"Really enjoyed this soup!!! Made Near East long grain and wild rice ahead of time and chilled it. Did all the prep work ahead of time, added some frozen peas and it was a cinch to put together. I did use Cream of chicken soup as someone else suggested- yielded a nice quantity. Will certainly make this again!!!"
"This soup was just as good as the one I always get from a local restaurant. I did make a few changes such as omitting the mushrooms and using cream of chicken soup instead of mushroom. I also used a box of Rice-a-Roni long grain and wild rice with the seasoning packet so because of that I left out the spices since we are not a big spice family anyway. This soup was just as good a couple of days later when we had the leftovers. I will certainly be making it again as the cold weather months get here"
"I'm going to try this, bet it is good. Lived in East Bethel, MN 10 years. As I read through the recipe I thought "Where is the cream of mushroom soup???" Then I saw it."
"My neighbor made this today and brought me a bowl....absolutely gourmet bowl of heaven! She is a great cook and this was wonderful. Can't even imagine I could duplicate."
"I had never made this soup, but being a Minnesotan, I figured I'd give it a try. I was blown away at how easy it was to make, not to mention how tasty it was! Swapped the fresh white mushrooms with Baby Bellas, then BOOM, the flavor is so earthy you just can't stop eating it! And with it being low-cal, I will definitely be making this instead of getting it from Panera!"
"Made this soup today and it is delicious. It has lots of flavor and a nice consistency. It is not a thick creamy soup but is full of veggies, chicken and rice. I did make the flour and butter into a rue; cooked for 2 minutes then added chicken broth; cooked another 2 minutes then I added the canned soup to this mixture to heat in order to ensure no flour taste and got a real nice cream texture to add to the soup. The only change I made was to use cream of chicken soup but mushroom would be equally nice. This recipe is time consuming so do the prep work ahead as Virginia suggested or just be prepared that it will definitely take longer than 10 minutes to prepare. Will definitely be making again. Thanks Virginia."
"This was a very flavorful soup! I followed both the recipe and some of the other reviewers' comments (mix the flour, broth and wine together and then stir into the butter). Next time, I will use the soup as a sauce for chicken breast (minus the carrots, the cubed cooked chicken and wild rice on the side), as its consistency, smoothness and delicate flavor could easily make this a great sauce for a main dish."
"Used less butter and reduced sodium broth, soup and bouillon. Cooked the wild rice in a good rice cooker for perfect consistency. Will definitely make again. 5 stars!"
"This soup is very tasty! My only problem is that the cooked wild rice didn't yield three cups. I followed the package directions exactly but maybe I did something wrong. I had never cooked it until using it in this recipe. I ended up cooking some 5 minute long grain and wild rice (without the seasoning packet) to add to it and that made it yummy. Other than that, it's a delicious, hearty, and low fat soup! I'll be making this one again!"
"I made this soup exactly as listed except I did as another reviewer said and mixed the flour, broth and wine together and then stirred into the butter. I also substituted a wild rice/quinoa blend as that was what I had in the house. It is very delicious. Made enough for two meals for the two of us."
"The flavor was great. I did add some garlic to the celery,onion, carrot mixture. My husband loved it and he is not a fan of rice."
"This is my third time making this soup & it is excellent. I'm surprised that some of the reviewers stated the soup is too thin. I use the full 2 quarts of broth & with the 3 cups of cooked wild rice, it is plenty thick. Make sure you don't skip the melted butter and flour mixture because that also will give the soup a thicker, heartier, creamier consistency. I do that part differently than what the recipe says. I use a small saucepan to melt the butter. Then I add the flour and 1/2 cup broth (I actually use water) and bring it to a boil till it's thick & pasty. Then I add it to the soup mixture. Works great! I also add 1 teaspoon of salt to the soup - and that is a personal preference."
"This recipe is very good & it freezes well!"
"I've tried to make soup twice a week this winter & have tried different recipes, so have many to compare this to. My only change was to add 3 cloves garlic. It was too thin for my taste so after trying it, I added 1/2 cup barley & recooked the soup until the garlic was done. Much better. It also needed salt & pepper."
"I really like this soup & it is so easy to make !! It is really great on a cold winter day or night !!"
"I began making this after I saw it a few years ago and really like it. Because of illness in the family, I had to do a few substitutions to get so much sodium out of it but there are easy ways to do that now...no-salt added broths, no-salt added cr. of mushroom soup, etc. What I like best about this soup is something a few people know me for...I don't like to waste food. I always put leftover rice in the freezer and when I have enough, I make this soup. The same with leftover chicken. Of late I've been adding a cup or two of chopped broccoli. Good."
"Really good flavor! Don't skip the wine if you can help it. It really adds. Was cautious with the broth as others said it was a little too much. I made the soup with one quart broth and at the end when I stirred in the wine and canned soup I added one more cup broth. Think that is just the right consistency. Pretty quick to throw together as well. Will make again."
"So good! Added course ground pepper, extra veggies and extra rice. Used white wine at the end (instead of the extra chicken broth option), which added extra flavor. I served it with garlic butter biscuits, which were used to sop up any extra broth (YUM!)."
"Way too much liquid. I eliminated the last 1/2 cup of liquid and it was still too thin. Thickened it up a bit with additional flour & water slurry. Prepare all vegies and ingredients ahead of time. Prep goes fairly fast once it starts."
"My family enjoyed it!"
"looks like a very healthy dish for what ails you!"
"Love this soup, but I add frozen chopped spinach to it as my family likes more vegies."
"This makes agreat meal starter or, with a chunck of crusty bread, a meal. One of the best soups i've ever tasted. And if you will notice there is no added salt. Just do not need it, even with low sodium broth."
"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."
"I have made this and everyone that taste this love it!"
"This is my favorite soup recipe of all time! When I make it I'm happy to eat it two meals a day for a week. I don't like to share it. It's mine...all mine. Hearty, filling and low calorie. What more could you want. I give it 5 stars and two thumbs up!"
"This was very easy to make and tastes great! Will definitely make this again!"
"Great soup for a winter weather."
"Super good! Excellent comfort food:)"
"Excellent recipe! I made it with some modifications based upon personal preference and what was on hand at the time (1 quart chicken broth, 4 cups H2O plus 4 tsp. Better than Bouillon, no mushrooms, 1/2 cup celery, 1/2 shredded carrots, 1/2 cup onions, 1/4 tsp. garlic pepper mix, 2 T canola butter, no wine, can of cream of chicken soup instead of mushroom soup and used corn starch as a thickener versus flour. My husband had never had wild rice before, and absolutely loved it!"
"Followed recipe and soup turned out great. Takes some prep time but well worth it. 10 minutes, I don't think so. Anyway this is now going to be a regular at our house."
"I made this exactly as called for by the recipe and it was excellent! Passed the test even with my Granddaughter who doesn't like much of anything!!"
"This is SO good!"
"I discovered this recipe a while back. I had been looking for a really good chicken and rice soup and hadn't been happy with any I had found, until this one. It is chock-fill of flavor and a real family pleaser. I didn't use the wild rice, but used a wild rice/white rice and herb box mix that was perfect for this! Absolutely a "top restaurant quality" soup, yet quick and easy---my kind of recipe!!Toni Gommy of 5"
"I followed some of the other reviewer's notes and didn't add the cream of mushroom soup. I also added the butter flour mixture right into the soup to thicken. I then added a cup or so of milk + half & half. I also left out the wine. It is very good. I didn't measure the mushrooms, just added all from a small package. I used the broth I made when cooking the chicken. I was very pleased with this and will definitely make again. I think it would also be good as just a brothy soup (adding no milk/cream, etc)."
"This time around, I had to add more dried herbs to punch up flavor; also added fresh chives & parsley. No rave reviews from our fellowship. I didn't use the cream of mushroom soup 'cuz of the MSG."
"The family LOVED it. Only thing I did differently was to throw the rice in with the first nine ingredients instead of precooking it."
"this soup is Gravy good. Awesome!!!!"
"This soup is amazing! Really good."
"Very delicious soup. I made it straight from the recipe no changes and none were needed."
"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..."
"Awesome soup, going to be a staple recipe in my home."
"Loved this soup! Planning on making it again tonight!"
"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."
"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!!!"
"This is an outstanding recipe---family thoroughly enjoyed it and have passed it on to friends."
"I did not have wild rice but used a box of Uncle Bens wild rice mix, and it worked great."
"Family and friends loved itl. Nice hearty soup for cold days!"
"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!"
"It s very good!!! My brothers like it very much!"
"Awesome soup! Family loved it."
"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."
"Yummy when I added poultry seasoning & fresh rosemary, but put in too much so fished some out."
"How many cups of wild rice per 3 cups of cooked wild rice? I am guessing 1."
"This is wonderful! It takes some time to put together but well worth it."
"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!"
"This is a keeper. We had it last night and oh it was sooo good!"
"1275 why say this is a terrific soup when you changed the whole recipe?"
"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!""
"I don't like "store bought" soups so I made a white sauce to compensate for the cream of mushroom & added extra mushrooms. Yummy!!"
"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."
"The only thing I did different was double the spices and add poultry seasoning. It was so tasty! Absolutely will make again!"
"Really nice flavor. My prep and cook time might have take a bit longer."
"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."
"Never any leftover when I make it, everybody loves it!"
"Really good although I did season it some more. Makes a huge lot so I hope this freezes well!"
"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."
"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."
"Very nice recipe! Strong earthy mushroom and rice flavors, which I really enjoy!"
"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."
"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!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.