Chicken & Wild Rice Soup

Posted by on Sep 10, 2013 in Recipes | 1 comment

Hey, Arkie Mama here!

I know it’s still blistering hot outside, but I was in the mood for soup the other night. I found this on Pinterest and it was both easy and tasty! I used a Rotisserie chicken. I also used extra spices.


2 quarts chicken broth (I didn’t use that much!)

1/2 pound fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

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 condensed cream of mushroom soup

1/2 cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed chicken


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).


One Comment

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  1. Heidi

    Sounds good to me! It’s going to be soup time soon enough.

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