- 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
"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!"
"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!"
"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."
"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."
"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!"
"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!"
"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."
"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."