Creamy Chicken and Wild Rice Soup

Adding hot broth to the roux one ladle at a time prevents lumps – dump it all at once and you get flour dumplings. Wild rice needs to be pre-cooked or it’ll never get tender in the soup.

June Arthurs
September 12, 2025
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Ingredients

  • 10 cups chicken broth
  • 3/4 lb fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 tsp chicken bouillon granules
  • 1 tsp dried parsley flakes
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/3 cup butter, cubed
  • 1/3 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
  • 4 cups cooked wild rice (per package instructions)
  • 3 cups cubed cooked chicken
  • Diamond Crystal kosher salt, to taste

Simmer the Broth

In a large saucepan, combine the chicken broth, mushrooms, celery, carrots, onion, bouillon granules, parsley, garlic powder, and thyme.

Bring it to a boil.

Then, reduce the heat, cover the pot, and let it simmer for ~30 minutes.

Make the Roux

While the broth simmers, melt the butter in a Dutch oven. Whisk in the flour until it’s smooth.

It will look like a thick paste.

Gradually whisk the hot broth mixture into the roux, one ladleful at a time. Keep whisking until each addition is smooth before adding the next.

This prevents lumps from forming.

Once all the broth is incorporated, bring the soup to a boil. Cook and stir for ~2 minutes, or until it has thickened.

Finish the Soup

Whisk in the cream of mushroom soup and the wine. Stir in the cooked wild rice and chicken.

Let it cook just long enough to heat everything through.

Taste it and add salt if it needs it.

Creamy Chicken and Wild Rice Soup

Adding hot broth to the roux one ladle at a time prevents lumps – dump it all at once and you get flour dumplings. Wild rice needs to be pre-cooked or it’ll never get tender in the soup.
prep time20 minutes
cook time45 minutes
total time1 hour 5 minutes
Print Recipe

Ingredients

  • 10 cups chicken broth
  • 3/4 lb fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 tsp chicken bouillon granules
  • 1 tsp dried parsley flakes
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 can condensed cream of mushroom soup, 10.75-ounce, undiluted
  • 1/2 cup dry white wine or additional chicken broth
  • 4 cups cooked wild rice, per package instructions
  • 3 cups cubed cooked chicken
  • Diamond Crystal kosher salt, to taste

Instructions

  • Combine chicken broth, mushrooms, celery, carrots, onion, bouillon, parsley, garlic powder and thyme in large saucepan.
  • Bring to boil, reduce heat, cover and simmer 30 minutes.
  • Melt butter in Dutch oven and whisk in flour until smooth.
  • Gradually whisk hot broth mixture into roux, one ladle at a time, until fully incorporated.
  • Bring to boil and cook 2 minutes until thickened, stirring constantly.
  • Whisk in cream of mushroom soup and wine.
  • Stir in cooked wild rice and chicken.
  • Heat through and season with salt to taste.

Notes

Prepare wild rice separately according to package directions before starting soup.