Cream of Chicken Soup With Wild Rice

"Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round."
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Ready In:
2hrs 30mins




  • *I used Superior Touch Chicken Base and it was heavenly.
  • Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
  • Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
  • Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
  • Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
  • Strain and reserve broth.
  • Remove chicken meat from bones.
  • Cut into bite-size pieces.
  • In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
  • Remove from heat. Return broth to the saucepan.
  • Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
  • Bring to boiling.
  • Reduce heat and simmer, uncovered, for 15 minutes.
  • In a large separate saucepan, melt the butter.
  • Stir in flour until it all clings together and is smooth.
  • Add the milk all at once and stir and cook until it's bubbly and thick.
  • Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
  • Heat through.

Questions & Replies

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  1. We really loved this. It has a very unique flavor if you add the sherry, which I did. I didn't have celery, but it was still delicious.
  2. This recipe is almost the same as the one I usually fix, exept I have always used white wine instead of sherry. Everyone I have ever cooked this soup for has loved it. I usually double the recipe so we can be sure to have plenty of left-overs. Delicious.
  3. I made this with left over roast chicken and my own chicken stock (from the day before), eliminating steps 4 through 7. It was easy to make and delicious! The family liked it and I will definitely make it again. Thanks for posting.
  4. Very good soup,thick and hearty.I used leftover chicken breast,so I used canned chicken broth,which was easier.The only thing I changed was to add carrots,which gave it more color.It was delicious,perfect for a cold,snowy night.I served with sourdough bread.
  5. This soup was very good. I added carrots and potato to mine that I had boiled in chicken stock ahead of time. Very creamy, hearty, comforting soup. Next time I will probably cut the Mushroom down a little bit. It seemed like alot for my personal taste. It was pretty easy to make too. Thanks for posting it!



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