Cream of Chicken Soup with wild rice and mushrooms

Deb Crane


This is one of my favorite soups. Creamy and full of flavors! I got this recipe from Midwest Living Soups and stews inset. I have been making it now for years. A wonderful combination of flavors! Total comfort food!

★★★★★ 1 vote
Stove Top


1/2 c
uncooked wild rice
3-4 pound whole chicken
12 oz
mushrooms (portabella or any you like)
2 Tbsp
vegetable oil
1 c
chopped onion
1 c
chopped celery
chicken bullion cubes (or 2 tablespoons instant)
3/4 tsp
white pepper
1/2 c
1/2 c
all purpose flour
4 c
3/4 c
dry white wine


1Cook wild rice according to directions except cook for only 30 minutes. Drain and set aside
2Combine whole chicken and 7 cups of water in large pan. Cook chicken until fully cooked. Remove chicken keeping the broth in the pan. De-bone the chicken meat and set aside. ( you can boil the chicken and de-bone it while the wild rice is cooking)
3Cook mushrooms in hot oil for 4-5 minutes till tender.
Add onion and celery. Cover and cook for 5-10 minutes until tender, stirring once. Remove from heat.
4Add wild rice to broth stir in bullion,white pepper and salt to taste. Bring to a boil. Simmer uncovered 15 minutes.
5In the same sauce pan that the wild rice cooked, melt the 1 stick of butter. Stir in flour all at once and whisk until smooth. Add milk all at once and stir constantly until thickened and bubbly. This will take a few minutes, but once it starts to thicken it goes quickly. Do not burn!
6Stir flour milk mixture into chicken broth, Stirring to blend. Add reserved chopped chicken and wine. Heat through.
As with all soups, this gets better as it stands.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy