Chicken Wild Rice Soup I

Chicken Wild Rice Soup I

493

"A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well."
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Ingredients

2 h 25 m servings 529 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1514 mg
  • 61%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Reviews

493
  1. 613 Ratings

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Most helpful positive review

This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything, set it on low and walked away. I added th...

Most helpful critical review

I read through the reviews before I made this recipe, this way I'd know where to make changes and not risk wasting ingredients. I used a quarter of the butter called for in this recipe and added...

This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything, set it on low and walked away. I added th...

Since moving to Minnesota, I've tried several wild rice soup recipes - this is the best yet. Several steps can be completed the nite before - cooking/cubing the chicken, cooking the rice, etc. ...

This is the second time I've made this soup, and had to jump on here and give it 5 stars!! This soup is naughty but oh so nice :-) One observation and one suggestion. Observation: Don't ...

I read through the reviews before I made this recipe, this way I'd know where to make changes and not risk wasting ingredients. I used a quarter of the butter called for in this recipe and added...

Great soup. I made changes. Less flour, 2% milk instead of 1/2 & 1/2, Beer instead of Sherry, Dijon mustard instead of mustard powder, used wild rice, brown rice and basmatti for a total of 3 cu...

Oh my goodness! This is fantabulous tasting! I added a bit more curry than called for, and made a double batch. Freezes and reheats wonderfully, so make extra and take a night off in the kitc...

Excellent, excellent recipe, Sue! I made this on a rainy Friday afternoon after a long day at work, and it was remarkably easy and very tasty! My two roommates and I feasted on this with toast...

Hubs and I weren't fond of this at all. Other than using rotisserie chicken and shortening the cooking time accordingly, I stuck to the recipe like science. So, against my better judgement, I ...

This recipe was awsome!!! I used chicken breasts chunked and doubled the rice, celery carrots and chicken but add a bit more butter. It froze well and was very tastie I highly recommend this one...