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Chicken Wild Rice Soup
SUBMITTED BY:
Virginia Montmarquet
"I'm originally from Minnesota, where wild rice grows in abundance ans is very popular in recipes. This 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"
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PREP TIME
10 Min
COOK TIME
40 Min
READY IN
50 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
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 or margarine
1/4 cup all-purpose flour
1 (10.75 ounce) can 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
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DIRECTIONS
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In a soup kettle or 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 or broth. Add rice and chicken; heat through.
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REVIEWS
Reviewed on dec. 17, 2007 by
SLJ6
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SLJ6
dec. 17, 2007
Awesome chicken wild rice soup, hubby loved it too. Made a few adjustments: sauteed onion,celery, and shredded carrots in a little evoo, added salt/pepper/dried thyme, added 2 qts of fat free/low sodium chix broth,2 pks. of low sodium chix bouillon, the parsley and garlic powder. I then added 3 chicken breasts cut into bite size and cooked them in the broth mixture, added 1/2c. white wine. Once the chicken was cooked I added 1c. fat free half and half, I thickened the soup with cornstarch and water instead of using the butter roux, I also eliminated the can of mushroom soup. When the soup was thick and creamy, I added a box of cooked wild rice(Uncle Bens). What a delicious soup.....very satisfying. I loved the look of the shredded carrots in the soup, and the chicken was very tender. Will be in my soup rotation for this winter! Thanks.
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11 users found this review helpful
Awesome chicken wild rice soup, hubby loved it too. Made a few adjustments: sauteed...
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Reviewed on feb. 13, 2007 by
Starr
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Starr
feb. 13, 2007
I made this soup last night for dinner. My friend was over and she just could not get enough. I paired it up with some crusty french bread, and they were fabulous together. Oh and it was so easy to make. I used a cup more of chicken. I also used fresh chopped garlic and fresh tyme. To cut time I used a package of shredded carrots. I also didn't chop the mushrooms. I kept them a bigger so that my friend who doesnt like mushrooms could avoid them easier.
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10 users found this review helpful
I made this soup last night for dinner. My friend was over and she just could not get enough....
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Reviewed on oct. 23, 2007 by
TIARE1
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TIARE1
oct. 23, 2007
This soup is absolutely delicious. I have made it four times now, three times exactly as stated, and once with leftover Christmas turkey instead of chicken. My husband and three children (all under the age of eight) love this soup, too. It is so good that I have added it to my menu for all major holidays. I wouldn't change a thing.
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6 users found this review helpful
This soup is absolutely delicious. I have made it four times now, three times exactly as...
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Reviewed on oct. 9, 2007 by
traceycooks
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traceycooks
oct. 9, 2007
Very tasty !! I always have to change something.... added fresh green beans and fresh corn.I didn' have cream of mush so I used cream of chick and ommited the mushrooms . I bought a whole cooked chicken and used all the meat from it which was about 2 1/2 c. I also added tarragon which I love the flavor of !You can't go wrong .
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6 users found this review helpful
Very tasty !! I always have to change something.... added fresh green beans and fresh corn.I...
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Reviewed on dec. 6, 2007 by
DJRUHF
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DJRUHF
dec. 6, 2007
Make this soup today! It is simply the best soup I have had in a long, long time. I made it as per the directions...the only changes I made was: I was out of garlic powder, so I started to use 1/4 tsp garlic salt in place, but then thought that that would not give it quite enough garlic taste, so I added 1/4 tsp minced garlic as well. And I used a whole bullion cube as I did not have the granulated type. Also 1 6oz box of Uncle Ben's Wild Rice will give you amount of rice needed for this recipe. The only changes I will make next time is maybe use more chicken and I will probably cook my chicken first and then cut/tear into smaller pieces (as opposed to cutting and then cooking)....I know this probably will sound crazy, but we prefer the stringier pieces of chicken in soups...just a personal preference.
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5 users found this review helpful
Make this soup today! It is simply the best soup I have had in a long, long time. I made it...
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Reviewed on jan. 4, 2007 by Fran Odom
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Fran Odom
jan. 4, 2007
I saute chicken breast, thin sliced, in extra olive oil, very small amt., set aside. Then saute onions, freshrooms, celery, salt and pepper. I put all this together with a can of chicken broth, and let cook for about 10 min. I soaked the wild rice as I started this, I add the rice to broth, and let cook on low until I add the half/half milk, just before serving. I serve with a sprinkle of cheddar cheese on top, my family and friends love this dish.
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3 users found this review helpful
I saute chicken breast, thin sliced, in extra olive oil, very small amt., set aside. Then...
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Reviewed on dec. 14, 2006 by
ilstu99
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ilstu99
dec. 14, 2006
I used a cup of fresh parsley rather than dried, 3 cloves of minced fresh garlic rather than powder, added some fresh ground pepper, an extra can of mushroom soup, an extra cup of rice, and used an entire roasted chicken. Everyone loved it, even the little kids! Thanks!!!!!!
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3 users found this review helpful
I used a cup of fresh parsley rather than dried, 3 cloves of minced fresh garlic rather than...
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Reviewed on oct. 17, 2006 by Aaron
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Aaron
oct. 17, 2006
This was the best soup I have ever made (maybe even eaten). It is getting rainy and colder now and was a great comfort food as well as something that really hit the spot. I did use 1/2 of a can of Family Size Cream of Mushroom soup, added salt and pepper to taste, some Tony's, and little more chicken broth (about another 2 cups total.) I also added about 3 cloves of fresh garlic, chopped. I served it with a simple dinner salad and crackers and still have enough left over for our family of six. Note: My picky 6 year old daughter liked it with and without the wild rice. Hope you enjoy our new "Keeper".
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3 users found this review helpful
This was the best soup I have ever made (maybe even eaten). It is getting rainy and colder...
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Reviewed on jan. 22, 2008 by bella
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bella
jan. 22, 2008
This was a good recipe. I made the soup using a different process. I made my own broth with the chicken used to make this soup. Next time I make this, I plan to make the chicken more flavorful before mixing with the soup.
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2 users found this review helpful
This was a good recipe. I made the soup using a different process. I made my own broth with...
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Reviewed on jun. 5, 2009 by
chell9905
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chell9905
jun. 5, 2009
This is a favorite at our house. My husband and children request it often. I always omit the mushrooms and sub. cream of chicken for the cream of mushroom. Very good recipe. Thanks
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1 user found this review helpful
This is a favorite at our house. My husband and children request it often. I always omit the...
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