Chicken and Wild Rice Soup


A hearty creamy Chicken and Wild Rice Soup, combines the flavors of the chicken and mushrooms, with the nutty wild rice, to make a tasty bowl of comfort food for any time of the year. Top it off with some chopped parsley and for crunchiness, some croutons.

Wild rice needs to be cooked before being added to the soup. Use one part wild rice to 4 parts water, boil until the grains split open, usually about 45 minutes, then drain, add to the soup as directed.


Prep Time: 20 min. Cook Time: 40 min.

Servings: 14 servings



    • 2 quarts chicken broth
    • 1/2 pound fresh mushrooms, chopped

      chicken and wild rice soup
      Chicken and Wild Rice Soup via Taste of Home
    • 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


Directions here.


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