Chicken Wild Rice Soup
Total TimePrep: 20 min. Cook: 40 min.
Makes14 servings (3-1/2 quarts)
- 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 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
- 1/4 cup butter, cubed
- In a large saucepan, combine the first 9 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.
Nutrition Facts1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.
Jan 15, 2020
I substituted cream of chicken because I bought the wrong thing and skipped the wine. The other ingredients came from a leftover veggie platter and a chicken and rice dinner. It was DELICIOUS.
Oct 1, 2019
Great recipe and added to favorites. I left out wine and substituted canned chicken. Tasted delicious!
Apr 8, 2019
This is a wonderful soup.. I highly recommend it! I made an easy chicken stock from a rotisserie chicken and then followed the rest of the instructions. Didn't have the wine so I skipped it. This turned out delicious!!
Mar 13, 2019
This soup is quite good, but time consuming for preparation. I followed the recipe to a "T"..with the exception of slicing the carrots. I gave it a 4 star rating as the amount of flour/butter did not thicken the soup. 1/3 cup flour 6 T butter would probably be much better. Unfortunately the soup was watery
Jan 25, 2019
Pretty tasty! Followed the recipe exactly except I added a little more chicken broth and some instant white rice along with the wild rice (I used instant for both and added the last 5 minutes). Chopped the carrots instead of grating them because we love carrots and wanted to really taste them. Oh and I did add a little chicken bouillon seasoning powder. Those changes were minimal the recipe stands on it's own.
Mar 20, 2018
loved this soup. I also chopped carrots instead of grating them
Jan 25, 2018
This soup is awesome. I cook for a large family so increased a couple of the ingredients. I saute' the onion, celery, carrots and mushrooms in a little butter and add meat from a whole roasted chicken, chopped. Also, increased the mushrooms and added 2 cans of cream of mushroom soup. This is a winner!
Jan 3, 2018
We love this recipe. Great for cold winter days.
Jan 1, 2018
Loved this soup, definitely a keeper! I followed it to a t but did not use wine. Was skeptical of the thyme as it had a different flavor and have not cooked with it before. Put it in slow cooker all afternoon and the thyme was a nice flavor at 1/4 tsp. Thank you for sharing.
Dec 22, 2017
This soup is awesome! Hot, hearty, and delicious, perfect for a cold winter night. I cooked up some chicken thighs and used quick-make wild rice to make the process a little faster. I doubled the spices (garlic powder, thyme, and parsley) since 1/4 a teaspoon of each didn't seem like much and used wine (I'd recommend using it instead of extra broth!) Also added a dollop of sour cream when I served it, made it even more creamy and yummy. Really tasty, highly recommend.