Chicken Wild Rice Soup

Total Time

Prep: 20 min. Cook: 40 min.


14 servings (3-1/2 quarts)

Updated: Oct. 03, 2023
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice 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


  • 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
  • 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


  1. In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. In a 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 mushroom soup and wine. Add rice and chicken; heat through.
Chicken Wild Rice Soup Tips

What can you serve with chicken wild rice soup?

There's nothing like a warm slice of bread or toasty roll to dip into a bowl of soup.

How long will chicken wild rice soup last?

Soups and stews almost always taste better the next day! Store chicken wild rice soup in the refrigerator in airtight containers for 3 to 4 days.

Can you freeze chicken wild rice soup?

We recommend avoiding freezing most dairy-based soups, as the soup tastes grainy once reheated. If you’d like to freeze it, consider leaving out the can of cream of mushroom soup until you’re ready to reheat and eat it. Here are more tips on freezing soup. If you liked this soup, be sure to try more of our wild rice recipes.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook

Nutrition Facts

1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.