Chicken Wild Rice Soup Recipe

5 114 123
Chicken Wild Rice Soup Recipe
Chicken Wild Rice Soup Recipe photo by Taste of Home
Publisher Photo

Chicken Wild Rice Soup Recipe

Read Reviews
5 114 123
Publisher Photo
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This chicken and wild rice 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
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

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

Directions

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).
Originally published as Chicken Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p75

Nutritional Facts

1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

  • 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
  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

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Reviews forChicken Wild Rice Soup

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Kmoore9035 User ID: 7718674 281486
Reviewed Jan. 3, 2018

"We love this recipe. Great for cold winter days."

MY REVIEW
Marilyn User ID: 9384582 280299
Reviewed 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."

MY REVIEW
Ashley User ID: 9374285 279786
Reviewed 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."

MY REVIEW
Laura User ID: 9361788 279318
Reviewed Dec. 14, 2017

"This soup is wonderful! I chopped the carrots instead of grating them, otherwise followed recipe exactly. I know it says you can skip the wine, but do yourself a favor and don't! It adds such an amazing flavor!"

MY REVIEW
Lydjim User ID: 8452454 279267
Reviewed Dec. 14, 2017

"Followed the recipe to a “t” - EXCELLENT! Added to my recipe file, one of the best I’ve tried. Great fall & winter soup. Thanks for sharing."

MY REVIEW
s_pants User ID: 174050 278168
Reviewed Nov. 23, 2017

"Very good soup."

MY REVIEW
Kayla User ID: 9311035 277419
Reviewed Nov. 7, 2017

"I wish I could have made this soup the way it is listed but due to picky eaters I had to leave out the mushrooms. Instead I added two cans of cream of mushroom and one can of cream of chicken and blended it. It still turned out really good."

MY REVIEW
ccschool User ID: 8891096 274612
Reviewed Sep. 28, 2017

"Delicious! reviews are spot on! I skipped mushrooms and substituted cream of chicken soup and added spinach instead of celery."

MY REVIEW
sugarcrystal User ID: 5836839 268032
Reviewed Jun. 16, 2017

"I too am originally from Minnesota & this soup hit the spot! Nothing takes me home quite like a bowl of this soup."

MY REVIEW
Kimberly User ID: 9076872 261181
Reviewed Feb. 12, 2017

"This soup was really good! I added some finely shredded Swiss cheese for a little zing! My family loved it!"

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