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

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 serving (1 cup) equals 154 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 807 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g 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

Nutritional Facts

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

Full-Bodied White Wine

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

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Reviewed Apr. 2, 2015

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

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."

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 !!"

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 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."

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."

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