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Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD:14 servings

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

  • 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).

Nutritional Facts

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

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MY REVIEW
Reviewed Mar. 28, 2016

"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!"

MY REVIEW
Reviewed Feb. 29, 2016

"I made this tonight using gluten free cream of mushroom soup, gluten free all-purpose flour and mini portabello mushrooms. This is a very good, restaurant quality soup! Thank you for sharing!"

MY REVIEW
Reviewed Jan. 8, 2016

"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."

MY REVIEW
Reviewed Dec. 24, 2015

"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."

MY REVIEW
Reviewed Dec. 22, 2015

"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!"

MY REVIEW
Reviewed Dec. 19, 2015

"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!"

MY REVIEW
Reviewed Nov. 20, 2015

"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."

MY REVIEW
Reviewed Nov. 5, 2015

"I really, really, really loved this soup!!! I took it to a Wednesday evening church dinner and was asked for the recipe by five different people. I did leave out the wine and the extra chicken broth; otherwise, followed the recipe to a tee."

MY REVIEW
Reviewed Oct. 27, 2015

"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."

MY REVIEW
Reviewed Aug. 12, 2015 Edited Oct. 26, 2015

"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."

MY REVIEW
Reviewed Apr. 2, 2015

"This recipe is very good & it freezes well!"

MY REVIEW
Reviewed Mar. 10, 2015

"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."

MY REVIEW
Reviewed Mar. 5, 2015

"I really like this soup & it is so easy to make !! It is really great on a cold winter day or night !!"

MY REVIEW
Reviewed Mar. 5, 2015

"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."

MY REVIEW
Reviewed Mar. 1, 2015

"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."

MY REVIEW
Reviewed Jan. 10, 2015

"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!)."

MY REVIEW
Reviewed Dec. 12, 2014

"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 REVIEW
Reviewed Dec. 7, 2014

"It was okay, but way too thin of a soup for my liking. I eliminated the additional 1/2 c. of liquid called for near the end and added another can of cream of mushroom soup and a 1/2 c. of minute rice to thicken it up."

MY REVIEW
Reviewed Dec. 6, 2014

"My family enjoyed it!"

MY REVIEW
Reviewed Nov. 30, 2014

"looks like a very healthy dish for what ails you!"

MY REVIEW
Reviewed Nov. 30, 2014

"Love this soup, but I add frozen chopped spinach to it as my family likes more vegies."

MY REVIEW
Reviewed Nov. 30, 2014

"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."

MY REVIEW
Reviewed Nov. 24, 2014

"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."

MY REVIEW
Reviewed Nov. 13, 2014

"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."

MY REVIEW
Reviewed Nov. 13, 2014

"This soup is awesome!!! Using some of the chicken broth from boiling the chicken worked perfectly too!! It's hearty and tastes wonderful!"

MY REVIEW
Reviewed Nov. 3, 2014

"Good soup."

MY REVIEW
Reviewed Oct. 15, 2014

"I have made this and everyone that taste this love it!"

MY REVIEW
Reviewed Apr. 1, 2014

"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!"

MY REVIEW
Reviewed Mar. 20, 2014

"This was very easy to make and tastes great! Will definitely make this again!"

MY REVIEW
Reviewed Jan. 13, 2014

"Great soup for a winter weather."

MY REVIEW
Reviewed Jan. 11, 2014

"We just made it for the first time tonight. Excellent! We followed the recipe except used cream of chicken instead of mushroom, and the chicken broth sub for white wine. Loved it!"

MY REVIEW
Reviewed Dec. 21, 2013

"Yummy!!!"

MY REVIEW
Reviewed Nov. 23, 2013

"Super good! Excellent comfort food:)"

MY REVIEW
Reviewed Nov. 12, 2013

"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!"

MY REVIEW
Reviewed Nov. 11, 2013

"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."

MY REVIEW
Reviewed Oct. 3, 2013

"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!!"

MY REVIEW
Reviewed Sep. 25, 2013

"This is SO good!"

MY REVIEW
Reviewed Sep. 5, 2013

"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"

MY REVIEW
Reviewed Aug. 25, 2013

"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)."

MY REVIEW
Reviewed Jun. 23, 2013

"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."

MY REVIEW
Reviewed Mar. 12, 2013

"The family LOVED it. Only thing I did differently was to throw the rice in with the first nine ingredients instead of precooking it."

MY REVIEW
Reviewed Mar. 2, 2013

"this soup is Gravy good. Awesome!!!!"

MY REVIEW
Reviewed Feb. 11, 2013

"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."

MY REVIEW
Reviewed Jan. 23, 2013

"So good"

MY REVIEW
Reviewed Jan. 21, 2013

"This soup is amazing! Really good."

MY REVIEW
Reviewed Jan. 21, 2013

"Very delicious soup. I made it straight from the recipe no changes and none were needed."

MY REVIEW
Reviewed Jan. 21, 2013

"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!"

MY REVIEW
Reviewed Jan. 18, 2013

"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."

MY REVIEW
Reviewed Jan. 14, 2013

"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..."

MY REVIEW
Reviewed Jan. 12, 2013

"This is delicious! Could add more chicken if you like a lot of meat but I seriously don't even think the chicken is necessary."

MY REVIEW
Reviewed Jan. 11, 2013

"Everyone really liked the soup, but it had a little too much juice. Next, time I will add less chicken broth."

MY REVIEW
Reviewed Jan. 10, 2013

"Awesome soup, going to be a staple recipe in my home."

MY REVIEW
Reviewed Jan. 8, 2013

"Loved this soup! Planning on making it again tonight!"

MY REVIEW
Reviewed Jan. 4, 2013

"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."

MY REVIEW
Reviewed Jan. 4, 2013

"It was a good soup, but missing salt! Next time, I'd add 1/2 tsp of salt to give it more flavor. My family doesn't like mushrooms & carrots, so I had to omit them. I added a handful of shredded cheddar & a bit of bacon to the last cup of soup & it was wonderful."

MY REVIEW
Reviewed Jan. 2, 2013

"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!!!"

MY REVIEW
Reviewed Jan. 1, 2013

"This is an outstanding recipe---family thoroughly enjoyed it and have passed it on to friends."

MY REVIEW
Reviewed Jan. 1, 2013

"I did not have wild rice but used a box of Uncle Bens wild rice mix, and it worked great."

MY REVIEW
Reviewed Jan. 1, 2013

"Family and friends loved itl. Nice hearty soup for cold days!"

MY REVIEW
Reviewed Dec. 31, 2012

"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!"

MY REVIEW
Reviewed Dec. 29, 2012

"It s very good!!! My brothers like it very much!"

MY REVIEW
Reviewed Dec. 28, 2012

"Awesome soup! Family loved it."

MY REVIEW
Reviewed Dec. 28, 2012

"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."

MY REVIEW
Reviewed Dec. 28, 2012

"Yummy when I added poultry seasoning & fresh rosemary, but put in too much so fished some out."

MY REVIEW
Reviewed Dec. 26, 2012

"I used chunkier carrots cause we prefer them that way but the soup was wonderful. Perfect Christmas Eve dinner!"

MY REVIEW
Reviewed Dec. 26, 2012

"How many cups of wild rice per 3 cups of cooked wild rice? I am guessing 1."

MY REVIEW
Reviewed Dec. 26, 2012

"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."

MY REVIEW
Reviewed Dec. 24, 2012

"Made this for christmas eve dinner. Family thought it was delish! Takes a little time to make but is super tasty. A keeper!!!"

MY REVIEW
Reviewed Dec. 24, 2012

"This is wonderful! It takes some time to put together but well worth it."

MY REVIEW
Reviewed Dec. 24, 2012

"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!"

MY REVIEW
Reviewed Dec. 23, 2012

"This is a keeper. We had it last night and oh it was sooo good!"

MY REVIEW
Reviewed Dec. 22, 2012

"1275 why say this is a terrific soup when you changed the whole recipe?"

MY REVIEW
Reviewed Dec. 22, 2012

"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!""

MY REVIEW
Reviewed Dec. 22, 2012

"This soup is sooooo good. It is one of my all time favorites. Very much a "comfort" food. This recipe is a keeper, I like to keep some in the freezer at all times."

MY REVIEW
Reviewed Dec. 22, 2012

"I don't like "store bought" soups so I made a white sauce to compensate for the cream of mushroom & added extra mushrooms. Yummy!!"

MY REVIEW
Reviewed Dec. 22, 2012

"Wow I must make this soup with all the rave reviews and the fact that my husband loves wild rice I will make it for New Years dinner."

MY REVIEW
Reviewed Dec. 22, 2012

"We had this in a restaurant in MN on vacation, and it was amazing. I make it nearly the same way as this recipe, but I use smoked chicken broth for extra yum. After smoking a chicken, I boil up the carcass to make the broth."

MY REVIEW
Reviewed Nov. 12, 2012

"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."

MY REVIEW
Reviewed Nov. 11, 2012

"The only thing I did different was double the spices and add poultry seasoning. It was so tasty! Absolutely will make again!"

MY REVIEW
Reviewed Sep. 29, 2012

"Really nice flavor. My prep and cook time might have take a bit longer."

MY REVIEW
Reviewed Jun. 7, 2012

"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."

MY REVIEW
Reviewed Apr. 22, 2012

"Never any leftover when I make it, everybody loves it!"

MY REVIEW
Reviewed Apr. 17, 2012

"Really good although I did season it some more. Makes a huge lot so I hope this freezes well!"

MY REVIEW
Reviewed Jan. 28, 2012

"I didn't have Cream of Mushroom Soup on hand, so I used Cream of Chicken. Either would be delicious I'm sure."

MY REVIEW
Reviewed Nov. 18, 2011

"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."

MY REVIEW
Reviewed Feb. 23, 2011

"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."

MY REVIEW
Reviewed Dec. 26, 2010

"This was so easy and delicious! I used a rotisserie chicken so I had less prep. The cream of mushroom adds just enough to make the broth thicker and almost creamy, but still light. It is the perfect soup for a winter day."

MY REVIEW
Reviewed Sep. 22, 2010

"Very nice recipe! Strong earthy mushroom and rice flavors, which I really enjoy!"

MY REVIEW
Reviewed Jan. 14, 2010

"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."

MY REVIEW
Reviewed Feb. 23, 2009

"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!"

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Wine Pairings

Full-Bodied White Wine

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