Chicken and Wild Rice Soup

By Addie

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

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

Preparation

Step 1

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).
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REVIEWS:

Delicious! I added a little extra mushroom because my family loves mushrooms. Tastes great as a left over as well. Will definitely make again. Perfect for cool weather.

The only thing I did different was double the spices and add poultry seasoning. It was so tasty! Absolutely will make again!

Really nice flavor. My prep and cook time might have take a bit longer.

Great soup recipe, just the right amount of creaminess. I halved the recipe and used only 3 cups of chicken broth (the original would have called for 4 cups.) I did not have mushrooms on hand so I had to leave them out, as well as the chicken bouillon because I never use that. I loved the seasonings involved in this recipe, very yummy! I also left out the soup and just started the soup out with the original white sauce amounts called for in the recipe to compensate for no soup. ( I used 1/4 cup butter, 1/4 cup flour, 1 cup milk, some chicken broth and a splash of vinegar.) Instead of precooking my rice I just added in 1/3 cup uncooked rice in the soup and cooked it until done. To add some more substance I threw in about 1/2 cup or so uncooked egg noodles. Very yummy and great topped with Parmesan cheese! Quick and easy and a nice change from traditional chicken noodle soup; will make again.

Never any leftover when I make it, everybody loves it!

Really good although I did season it some more. Makes a huge lot so I hope this freezes well!

I didn't have Cream of Mushroom Soup on hand, so I used Cream of Chicken. Either would be delicious I'm sure.

This soup is wonderful! It's exactly what I was looking for. The only thing I did different was I added half and half. It made it a little more creamy.

I modified this recipe and left out the mushrooms because I don't care for them. I didn't have celery, so I added extra carrots. It turned out so yummy and flavorful! We ate it with a side of garlic toast. It's a very filling soup.

This was so easy and delicious! I used a rotisserie chicken so I had less prep. The cream of mushroom adds just enough to make the broth thicker and almost creamy, but still light. It is the perfect soup for a winter day.

Very nice recipe! Strong earthy mushroom and rice flavors, which I really enjoy!

This is one of the best wild rice soups to make. It enhances the flavor of the rice and doesn't get all mushy. This is also wonderful with ham, with ham and chicken or with smoked turkey.

I made this soup for a church fundraiser and it was a hit. Very tasty and very good!! I am not fond of celery, so I substituted celery seed and it came out great. Loved it!