Chicken Wild Rice Soup


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Use a brown and wild rice blend for this soup, because white rice tends to get too mushy.

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  • 2 qts. chicken broth
  • 1/2 lb. fresh mushrooms, chopped
  • 1 C. finely chopped celery
  • 1 C. shredded carrots
  • 1/2 C. finely chopped onion
  • 1 tsp. chicken bouillon granules
  • 1 tsp. dried parsley flakes
  • 1/4 tsp. garlic powder (or 1 clove, minced)
  • 1/4 tsp. dried thyme
  • 1/4 C. butter
  • 1/4 C. all-purpose flour
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
  • 1/2 C. chicken broth
  • 3 C. cooked wild rice
  • 2 C. cubed cooked chicken

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In a large saucepan, combine the first nine ingredients (up to dashed line). Bring to a boil. Reduce heat; cover and simmer for 30 minutes. 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 broth. Add rice and chicken; heat through.

Yield: 14 servings (3-1/2 qts.)

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