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

Ingredients

  • 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.

Directions

  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.


Reviews for Chicken Wild Rice Soup

AVERAGE RATING
(105)
RATING DISTRIBUTION
5 Star
 (93)
4 Star
 (8)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
xenazoe User ID: 2694029 257211
Reviewed Nov. 24, 2016

"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"

MY REVIEW
MissKarla User ID: 271602 257184
Reviewed Nov. 23, 2016

"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."

MY REVIEW
mtuttle User ID: 3205485 257111
Reviewed Nov. 22, 2016

"This soup is amazing! My son tried it and said, "This tastes like something you would make at Christmas!" The wine adds a delicious flavor. Well worth the effort."

MY REVIEW
Peggy/B User ID: 4657920 255953
Reviewed Oct. 26, 2016

"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."

MY REVIEW
Doreen User ID: 7493675 255769
Reviewed Oct. 22, 2016

"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!!!"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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