Taste of Home Wild Rice Soup

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Chicken & vegetable based soup with flour roux for thickening.

Submitted by jackinthewoods
Published on October 15, 2017
Recipe Placeholder Image
Prep Time:
1 hr
Cook Time:
1 hr
Total Time:
2 hrs
Servings:
14
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Ingredients

  • 3 cups cooked wild rice

  • 2 cups cubed cooked chicken

  • 2 quarts chicken broth

  • 1/2 lb chopped mushrooms

  • 1 cup finely chopped celery

  • 1 cup shredded carrots

  • 1/2 cup finely chopped onion

  • 1 tsp chicken bouillon

  • 1 tsp dried parsley flakes

  • 1/4 tsp garlic powder

  • 1/4 tsp thyme

  • 1/4 cup butter, cubed

  • 1/4 cup flour

  • 1 - 10 3/4 oz can cream of mushroom soup

  • Sherry or dry white wine

Directions

  1. Cook 1 cup of dry wild rice according to instructions. If not ready ahead of time, begin wild rice cooking first. 1 cup rice, 4 cups water, simmer 45 - 60 minutes.

  2. Cube and saute 2 cups of chicken, or use pre-cooked chicken

  3. Combine broth, vegetables, bouillon cube & herbs. Simmer for about 30 minutes.

  4. Melt butter in a large pot or dutch oven. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil and thicken, about 2 minutes.

  5. Whisk in canned soup and sherry (Not cooking sherry, could be too salty)

  6. Add chicken and wild rice.