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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 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."

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."

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."

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."

Reviewed Apr. 2, 2015

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

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