Wild Rice Soup

MaryAnn Whitbeck


Since moving to the south I make this soup because it reminds me of my home state of Minnesota.
This is a very thick soup so if you like your soup a little thinner just add 1-2 additional cups of chicken broth.

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20 Min
2 Hr
Stove Top


3 c
chicken broth
1/2 c
onions, chopped
1 c
celery, diced
1 c
carrots, grated
1 jar(s)
mushrooms, sliced
chicken breast halves, skinless and boneless, diced to bitesize pieces ( or 3-4 cups diced cooked turkey or ham
1 can(s)
cream of mushroom soup
1 pkg
uncle ben's long grain and wild rice mix
1 pt
1/2 & 1/2


1Put all of the ingredients except the 1/2 & 1/2 in a large stockpot or dutch oven and cook over medium heat until the meat is cooked and vegetables are soft.

2Add the 1/2 & 1/2 and stir to blend and allow to simmer on low for another 30 minutes.

3This can also be dome in a large crock pot and left to cook on low all day. Just add the 1/2 & 1/2 at least 30 minutes before serving.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy