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Chicken Wild Rice Soup Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 1 serving

Description

This hearty Chicken Wild Rice Soup features tender chicken, earthy mushrooms, and wholesome wild rice simmered in a flavorful broth and thickened with a creamy roux. It’s perfect for a comforting meal that combines rich textures and savory herbs in a bowl.

Ingredients

Soup Base

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

Roux and Thickener

  • 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

Final Additions

  • 3 cups cooked wild rice
  • 2 cups cubed cooked chicken

Instructions

  1. Simmer the Vegetables: In a large saucepan, combine chicken broth, chopped mushrooms, celery, shredded carrots, onion, chicken bouillon granules, dried parsley flakes, garlic powder, and dried thyme. Bring the mixture to a boil, then reduce heat, cover and let it simmer for 30 minutes to develop flavor.
  2. Make the Roux: In a Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour until smooth and fully blended, forming a roux which will thicken the soup.
  3. Combine Broth Gradually: Slowly whisk the simmered broth mixture into the roux, adding a ladleful at a time. Once combined, increase the heat and bring the soup to a boil, then cook for 2 minutes, stirring constantly, until the soup thickens to a creamy consistency.
  4. Finish the Soup: Whisk in the condensed cream of mushroom soup and the dry white wine (or extra broth) to enrich the flavor and creaminess. Add the cooked wild rice and cubed chicken, stirring until heated through. Serve hot and enjoy the comforting flavors.

Notes

  • Using pre-chopped vegetables can save time without compromising flavor.
  • To perfect your roux, add the broth slowly while whisking to avoid lumps and achieve a smooth texture.
  • If you don’t have cooked wild rice, you can prepare it separately by simmering in water until tender before adding to the soup.
  • Dry white wine adds depth but can be substituted with extra chicken broth for a non-alcoholic version.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/chicken-wild-rice-soup-recipe/