Chicken Wild Rice Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 14
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1 cup shredded carrots
- 1/4 cup butter cubed
- 1/4 teaspoon dried thyme
- 1/2 cup finely chopped onion
- 1/2 cup dry white wine or additional chicken broth
- 2 cups cubed cooked chicken
- 1 teaspoon dried parsley flakes
- 1 teaspoon chicken bouillon granules
- 1 cup finely chopped celery
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 1/2 pound fresh mushrooms chopped
- 3 cups cooked wild rice
- 2 quarts chicken broth
- Carbohydrate 14.0689801688773 g
- Cholesterol 553.053606031825 mg
- Fat 111.099678960625 g
- Fiber 1.51327045424014 g
- Protein 138.745795666311 g
- Saturated Fat 32.8735222516689 g
- Serving Size 1 1 serving (811g)
- Sodium 575.59807101899 mg
- Sugar 12.5557097146372 g
- Trans Fat 9.50836834425471 g
- Calories 1645 calories
Directions 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). Originally published as Chicken Wild Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p75 Nutritional Facts 1 serving (1 cup) equals 154 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 807 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
