I'm originally from Minnesota, where wild rice grows in abundance ans 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

Allrecipes Member

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

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  • In a soup kettle or 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 or broth. Add rice and chicken; heat through.

Nutrition Facts

162 calories; protein 8.3g; carbohydrates 13.6g; fat 7.6g; cholesterol 27.2mg; sodium 743.4mg. Full Nutrition
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Reviews

Most helpful positive review

Rating: 5 stars
12/17/2007
Awesome chicken wild rice soup, hubby loved it too. Made a few adjustments: sauteed onion,celery, and shredded carrots in a little evoo, added salt/pepper/dried thyme, added 2 qts of fat free/low sodium chix broth,2 pks. of low sodium chix bouillon, the parsley and garlic powder. I then added 3 chicken breasts cut into bite size and cooked them in the broth mixture, added 1/2c. white wine. Once the chicken was cooked I added 1c. fat free half and half, I thickened the soup with cornstarch and water instead of using the butter roux, I also eliminated the can of mushroom soup. When the soup was thick and creamy, I added a box of cooked wild rice(Uncle Bens). What a delicious soup.....very satisfying. I loved the look of the shredded carrots in the soup, and the chicken was very tender. Will be in my soup rotation for this winter! Thanks. Read More
(101)

Most helpful critical review

Rating: 1 stars
12/19/2011
It was like gravy! Definitely not a "soup" recipe. If you want a thick stew that is literally the consistency of a thick gravy, this is your dish. The leftovers in the fridge the next day were repulsive. A thick layer of fat on the top. I should've known better with all that butter and the addition of flour. Read More
(2)
Rating: 5 stars
12/17/2007
Awesome chicken wild rice soup, hubby loved it too. Made a few adjustments: sauteed onion,celery, and shredded carrots in a little evoo, added salt/pepper/dried thyme, added 2 qts of fat free/low sodium chix broth,2 pks. of low sodium chix bouillon, the parsley and garlic powder. I then added 3 chicken breasts cut into bite size and cooked them in the broth mixture, added 1/2c. white wine. Once the chicken was cooked I added 1c. fat free half and half, I thickened the soup with cornstarch and water instead of using the butter roux, I also eliminated the can of mushroom soup. When the soup was thick and creamy, I added a box of cooked wild rice(Uncle Bens). What a delicious soup.....very satisfying. I loved the look of the shredded carrots in the soup, and the chicken was very tender. Will be in my soup rotation for this winter! Thanks. Read More
(101)
Rating: 5 stars
12/06/2007
Make this soup today! It is simply the best soup I have had in a long, long time. I made it as per the directions...the only changes I made was: I was out of garlic powder, so I started to use 1/4 tsp garlic salt in place, but then thought that that would not give it quite enough garlic taste, so I added 1/4 tsp minced garlic as well. And I used a whole bullion cube as I did not have the granulated type. Also 1 6oz box of Uncle Ben's Wild Rice will give you amount of rice needed for this recipe. The only changes I will make next time is maybe use more chicken and I will probably cook my chicken first and then cut/tear into smaller pieces (as opposed to cutting and then cooking)....I know this probably will sound crazy, but we prefer the stringier pieces of chicken in soups...just a personal preference. Read More
(44)
Rating: 4 stars
03/30/2011
I made a couple changes with this soup, regarding both cooking AND to make it a little healthier. I took my chicken breasts and cooked them in the crockpot with the (organic) chicken broth, chopped onion/garlic and salt/pepper until the meat was falling apart. When the meat was ready, I sauteed the mushrooms (I doubled the mushrooms), celery, carrots onion and fresh minced garlic in a mix of EVOO and butter before stirring it into the broth and chicken in the crockpot. I took the double concentrated chicken broth and then cooked my rice in the broth before adding it to the crockpot. I didn't need the flour or the bouillion. For the cream of mushroom soup, I used a cup of Imagine's Organic Creamy Mushroom soup. A quarter cup of white wine was just enough for me. After tasting it, I added more spices (garlic powder/onion power/thyme/parsley/turmeric). This soup sat overnight as I made this right before bed so it had a chance to sit overnight and have the flavors meld together. I ate a bowl of this today and right after I warmed it, I sprinkled the bowl of soup with fresh grated parmesan cheese. This was cheap, as it used all ingredients I had on hand, and quite filling. I love recipes like this that are easily bendable to my needs. Read More
(42)
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Rating: 5 stars
02/13/2007
I made this soup last night for dinner. My friend was over and she just could not get enough. I paired it up with some crusty french bread, and they were fabulous together. Oh and it was so easy to make. I used a cup more of chicken. I also used fresh chopped garlic and fresh tyme. To cut time I used a package of shredded carrots. I also didn't chop the mushrooms. I kept them a bigger so that my friend who doesnt like mushrooms could avoid them easier. Read More
(28)
Rating: 5 stars
10/23/2007
This soup is absolutely delicious. I have made it four times now, three times exactly as stated, and once with leftover Christmas turkey instead of chicken. My husband and three children (all under the age of eight) love this soup, too. It is so good that I have added it to my menu for all major holidays. I wouldn't change a thing. Read More
(22)
Rating: 5 stars
10/07/2010
This is awesome just as written No need for any modifications. I used a rotisserie chicken from grocery store as the chicken. One comment though....recipe shows prep time of 10 minutes...it took me a good 30/40 minutes with all the chopping and multiitude of ingredients. Read More
(16)
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Rating: 5 stars
10/09/2007
Very tasty !! I always have to change something.... added fresh green beans and fresh corn.I didn' have cream of mush so I used cream of chick and ommited the mushrooms . I bought a whole cooked chicken and used all the meat from it which was about 2 1/2 c. I also added tarragon which I love the flavor of !You can't go wrong . Read More
(15)
Rating: 5 stars
01/04/2007
I saute chicken breast, thin sliced, in extra olive oil, very small amt., set aside. Then saute onions, freshrooms, celery, salt and pepper. I put all this together with a can of chicken broth, and let cook for about 10 min. I soaked the wild rice as I started this, I add the rice to broth, and let cook on low until I add the half/half milk, just before serving. I serve with a sprinkle of cheddar cheese on top, my family and friends love this dish. Read More
(12)
Rating: 5 stars
12/14/2006
I used a cup of fresh parsley rather than dried, 3 cloves of minced fresh garlic rather than powder, added some fresh ground pepper, an extra can of mushroom soup, an extra cup of rice, and used an entire roasted chicken. Everyone loved it, even the little kids! Thanks!!!!!! Read More
(11)
Rating: 1 stars
12/19/2011
It was like gravy! Definitely not a "soup" recipe. If you want a thick stew that is literally the consistency of a thick gravy, this is your dish. The leftovers in the fridge the next day were repulsive. A thick layer of fat on the top. I should've known better with all that butter and the addition of flour. Read More
(2)