Chicken Wild Rice Soup Recipe
Chicken Wild Rice Soup Recipe photo by Taste of Home
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Chicken Wild Rice Soup Recipe

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


  • 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

Nutritional Facts

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


  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

Full-Bodied White Wine

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

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mcjaeger68 User ID: 4138737 254870
Reviewed Oct. 1, 2016

"I made this and it is mmm...good. Next time I will make it without the white wine and just use the chicken broth. The wine made it tangy and took away from the flavors of chicken and earthy tone from the mushrooms."

hoep User ID: 4825408 254866
Reviewed Oct. 1, 2016

"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"

OzarkMeatSmoker User ID: 6188642 254785
Reviewed Sep. 29, 2016

"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."

birdiesbuddy User ID: 7070705 252670
Reviewed Aug. 14, 2016

"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."

ChristineAnne1982 User ID: 8819684 246206
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!"

marciaoakley User ID: 1474421 244716
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!"

cariboocook User ID: 8196226 241344
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."

bizcheex User ID: 8175392 240134
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."

Ilovematty User ID: 8607813 239966
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!"

afoth73 User ID: 1490711 239785
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!"

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