- 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
- 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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!"