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Easy Wild Rice Soup

Rated as 4.25 out of 5 Stars

"Great easy to fix soup for those cold fall days."
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2 h 30 m servings 368
Original recipe yields 6 servings


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  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  2. Crumble bacon into a large pot; add cream of mushroom soup, chicken broth, chicken, mushrooms, wild rice, onion, celery, and bell pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the rice is completely tender, about 2 hours. Stir water into the soup as needed to keep it from being too thick.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 368 calories; 20.6 23.4 22.3 49 2013 Full nutrition

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Read all reviews 4
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I made some changes so this is hard to rate but I will do my best. I am not a fan of cream of soups...AT ALL. But, I had most all of the ingredients minus the cream of mushroom and I was craving...

I did not use bacon and only used 1/2 can of cream of mushroom soup since I read other comments about being overly salty. Also, I started out with about 3 tablespoons unsalted butter and sautée...

I thought it would be a bit bland so I added a bit of seasoning, such as oregano and parsley, and a bit of garlic. It liked the combination of the flavours, but found it was too salty with all t...

It may be an old recipe, but its new to me. I reduced the servings in half and left out the green pepper(don't really like them). My husband and I liked it very much. Had it with fresh bread--YUM