Chicken and Mushroom Wild Rice Soup Recipe

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. I've found that the key is to learn how to cook wild rice first - I always use 4 cups of water to one cup wild rice with a tsp of salt and boil it for approx. 40-50 minutes. Then I divide it into to large baggies of 2 cups each, which can be frozen for later use. I added 8 slices of cooked and crumbled bacon, substituted garlic salt for the salt, and ommitted the curry and mustard powders. I also used 3 cups of cooked wild rice instead of two. A GREAT recipe that I will use again.

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 the cream/milk just before serving. It still turned out great and was super easy! Recipe survives well with substitutes or omissions: oil instead of butter, milk instead of cream, no mushrooms, etc. I used the food processor to chop all of the veggies fast and easy. Great recipe.

When I made this the first time (OH MY!!), it was soooooo good! Unfortunately for me, I had friends over--they ate every morsel, leaving nothing for me!! Okay, the first time...I used the crockpot. After much online research, I sauted the onions, celery and carrots, mushrooms and then added the flour and the chicken broth. Then I put this mix and the rest of the ingredients (except the half and half) in my crockpot on low for 8 hours (I added the half and half the last hour). I used a can of cooked wild rice soup, by the way. THIS is the way you do it if you want to use a crockpot. The second time I made this, per another poster's advice, I was lazy and put EVERYTHING in the crockpot for 8 hours (added the half and half the last hour). Bad idea! It was very watery, the carrots and the celery were hard (even after 8 hours!), and the soup was bland. Anyway, this is the BEST wild rice soup recipe ever! I will definitely make it again, the way I made it the first time. I just have to saute the veggies before crockpotting them. YUM!!!

I modified this a bit as I like stew consistency over soup and I wanted it heavier on the veggies but overall the flavor is wonderful! I used a cup of celery and a cup of carrots with the 8 oz mushrooms. I only used 2 cups broth and 0.5 cup almond milk and skipped the half and half, sherry, and dried almonds. I throw all of it in the crock pot with three frozen breasts and cook on high for three hours and it’s turns out perfect!

This is by far the best recipe for Chicken Wild Rice soup I have found. I am making it today for the second time in 2 weeks by special request from my kids and grandchildren. I followed the recipe with the exception of mushrooms as we do not care for them. I also don't care for Curry, but added the 1/2 teaspoon based on other reviews and I am glad I did. I think the addition of the curry and the preparation of the roux first is what makes this recipe outstanding. The first time I made this soup, I prepared it a day ahead up to the point before adding the half and half, put it in the refrigerator overnight and the following day heated it up in a crock pot. About an hour before serving, I added the half and half. it was wonderful! Thank you for sharing this recipe.

This is a fabulous recipe! I’m a hardy Minnesotan and make this at least twice a year in the winter. It’s so good! I pre-cook my wild rice in the Instant Pot (cooks perfect and so much faster). I usually always use 2% milk instead of cream or half and half. I don’t always have almonds on hand so I skip them. And I use fresh chopped parsley (1/4 cup, and add fresh thyme (1 Tbsp). My husband gives it 5 stars too. Thanks for this wonderful recipe.

I was really torn on how to rate this because I think there are a few execution issues with the directions and I pivoted on a few things. However, I was really happy with the outcome and overall all the flavors here are delicious. My first concern was that I wasn't sure why you'd want precooked chicken, precooked rice, and the dairy simmering for so long, so I held the chicken, rice, and half & half until the last ten minutes. Another issue I had was that the broth got WAY too thick after simmering for a while, so I had to add more chicken broth to loosen it up. Next time I would use less flour. But the final result was amazing with these tweaks, and I will make this one again!

This has great flavor-best thing about this recipe. I think a few changes could be made. As is it’s way too thick. Definitely not a soup. I suggest less flour. I had the leftovers of a whole chicken from the night before and some ground chicken. I also didn’t have any rice but I did have some pearl barley. Because the soup should simmer for an hour or two I chose not to brown the ground chicken first, nor cook up the barley first. Once all the liquid is there I just added those two uncooked items. It all turned out nicely. But as I mentioned, it’s just way too thick. Which of course does make it a very hearty filling dish on a cold, dreary winter night! This also leads the way for any other veggies laying around that needs to be consumed.

This was my first time having (and making) this recipe and there's no need to go find any other. I did tweak it very slightly based on reviews and what I had on hand, but it wasn't enough to change the recipe significantly. I will also say that reheating this was challenging, as it was the cold consistency of (yummy) sludge. I ended up mixing in about 1 more cup of chicken stock as it reheated on the stove to get it back to a soup/chowder consistency. The changes I made were: 3 cups wild rice (because I use the boxed stuff), 1/2 cup flour (roux = 1:1), about 1/3 can of cream of mushroom soup leftover from a different recipe, ~1/2 cup sliced almonds (what I had), and I doubled the sherry because I like that flavor, and only added ~1 cup of cream at the end since I had also used the canned soup. I loved this. It is definitely stick-to-your-ribs filling, which is really awesome in a soup. I will make this again, though I may halve the recipe in the future as it makes a LOT.

Loved this recipe! Used it as a base and changed a few things based on what I had. Didn't have celery, mushrooms, sherry, or wild rice. I didn't want to use flour so I followed some other suggestions and skipped it. Did not use as much butter as was called for and added a bit of olive oil to help saute veggies and cook the chicken. I doubled the curry and used part milk and heavy whipping cream because it's what I had. Used boullion rectangles instead of flakes. Had skinless chicken legs bone in so I pan fried them with the onion, garlic, and carrots. Let them cook the rest of the way in the soup and pulled them out about halfway through and took out the bones. Overall cooked for about an hour and the family loved it. Added extra boullion when the liquid was cooking off about 3/4 of the way through. This recipe allows for a lot of changes!

This is absolutely a 5 Star Plus recipe. I made this for dinner and hubby couldn’t stop raving about it. I used the box of Uncle Ben’s Wild Rice, the quick one, and it made exactly 2 cups. I also used baked chicken tenders (only adding salt & perrer to these and covered while baking to keep them tender and moist) instead of the chicken breasts. Also, as I didn’t have dry mustard, a 1/2 teaspoon of the yellow mustard worked just fine. One note is that I did follow the directions but it didn’t seem like the carrots, celery, & onions were cooked through in the five minute timeframe. I would definitely cook these three items a bit longer - at least until the onions were translucent - before adding the mushrooms. Other than these comments, this soup was wonderful and will definitely be made again (& again) in this household. Thanks for sharing this!

Quick, easy, and totally banging.

This is a delicious recipe. The two adjustments I made were: 1) added more wild rice as I cooked more than 2 cups and I love wild rice; and 2) added diced ham as the first wild rice soup I ever made included ham. With or without those additions, this is a winner.

I love how easy this was.

Can’t get enough of this 🤤

I made this for my family and they absolutely loved it! Will 100% be making this one again!

This is my absolute favorite soup to make & it gets so many compliments! I typically add more carrots, onions & celery than what this recipe calls for. It’s delicious every time!

I followed the recipe almost exactly but I didn't have sherry, so I used a dry white wine. I love it! My husband didn't like the almonds, so next time I make it, will leave them out.

I made it as per the recipe and it’s delicious! I’ll make it again.👍

Very good easy to make