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 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 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.
Jun 29, 2020
Made a couple of improvisions and It was awesome!. I did cut rice quantity in half and think actually 1 cup would be sufficient. Didn't have celery but had celery salt, so I used the bottom heart of romaine lettuce and doused it with celery salt. Preferred chopped carrots, so chopped carrots instead. I didn't use wine in the recipe but used additional broth.
Apr 18, 2020
I made this during Corona virus shut down so I made adjustments to what I had. I used cream of bacon soup instead of the cream of mushroom as I couldn't find any at the store and I was out, I halved the recipe and didn't have the dried parsley but I did everything else pretty much as the recipe called for. I used canned wild rice because I always have that on hand. It was delicious. My husband loved it and told me he'd be glad to have that again, so It will go into my soup collection but I think I'll stick with the cream of bacon soup because we really liked the subtle depth it gave the soup.
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.