Cream of Chicken with Wild Rice Soup

  • Recipe By
  • Published Apr 2nd
  • Ready In2h 15m
  • Servings8
  • Calories572
This makes a lovely chicken and wild rice soup.

Cream of Chicken with Wild Rice Soup Ingredients

The following are the ingredients needed to make delicious Cream of Chicken with Wild Rice Soup for 8 servings:

  • 1 1/3 cups wild rice
  • 1 (3 pound) whole chicken, cut into pieces
  • 7 cups water
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 tablespoons vegetable oil
  • 1 cup fresh mushrooms, sliced
  • 2 tablespoons chicken bouillon granules
  • 3/4 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 3/4 cup white wine

Cream of Chicken with Wild Rice Soup Cooking Instructions

  • Prep20m
  • Cook1h 55m
  • Ready In2h 15m

To cook Cream of Chicken with Wild Rice Soup, you need about 20 minutes of preparation time. The time needed to cook this Cream of Chicken with Wild Rice Soup is about 1 hour 55 minutes , and you can serve your Cream of Chicken with Wild Rice Soup within 2 hours 15 minutes . The following are the steps to cook Cream of Chicken with Wild Rice Soup easily:

  1. 1 Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
  2. 2 In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
  3. 3 In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
  4. 4 Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
  5. 5 Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Nutrition Facts

Per Serving: 572 calories; 29.6 grams of fat; 38.1 grams of carbohydrates; 33.6 grams of protein; 84 milligrams of cholesterol; 432 milligrams of sodium.

  1. Nov 7th 2007

    This is a wonderful, thick and creamy, tummy pleasing soup, but I did make a few changes to the recipe. Too lazy to make homemade broth, I used boxed chicken broth instead of the water, and ...

  2. May 16th 2007

    I liked this recipe, though it was labor intensive. For those who had trouble with the soup not being thick enough, keep in mind you really have to stir the milk in the flour/butter roux for ...

  3. Nov 1st 2006

    Yum! I love a good thick soup... and this one did not disappoint... great flavor and consistancy...I did add a little garlic to the oil...and then added the vegies. (what can you do I am an ...

  4. Nov 1st 2006

    My husband and I LOVE this recipe! It reminds me of the soup at Panera Bread. I made a couple of changes. I use boneless chicken breasts, which I cook the day before to make it less time- ...

  5. Jul 10th 2006

    I added flavor in my preparation, hence the 3 star rating on the basic recipe which I thought would be too bland as written...I need my garlic. The end result was amazing (better than any re ...

  6. Feb 9th 2003

    I LOVE this recipe and have made it again and again. My friends also request this recipe when I make it. I substitute two cans of mushrooms for the fresh mushrooms and then I cook the wild ...

  7. Jan 25th 2003

    Great recipe but a bit bland. I used 4 cans of chicken broth instead of 7 cups water and that absolutely did the trick. I also used 5 minute wild rice which I cooked for two minutes, drained ...

  8. Nov 20th 2002

    This was the best tasting chicken wild rice soup I have ever had, other than going to a fine restaurant. My family loved it. However instead of 4 cups milk I added 3 cups milk and 1 cup hal ...

  9. Apr 2nd 2002

    I absolutely loved this recipe! My fiance is a huge chicken/wild rice soup fan. When we go out to eat, it's his soup of choice. I tried this recipe out on him and he said it was as good, if ...