soup’s on

I love soup… and soup season is upon us.  Naturally, I’m very excited.  My new favorite to make is homemade chicken and wild rice soup.  It looks like a ton of ingredients, but it’s a lot of spices and things you may already have on hand.  I like making it when I already have leftover chicken and/or wild rice.  It makes a ton… like 16 cups?  Make some today!  You won’t be disappointed…

What’s your tried and true soup recipe?

Chicken and Wild Rice Soup


  • 2 quarts chicken broth
  • 1/2 pound fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1+ cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 bouillon cube or 1 tsp chicken base (I use Better than bouillon from Costco)
  • 1 tsp dried parsley
  • 1/2 tsp curry powder (optional, but I think it makes it yummy)
  • 1/4 tsp garlic powder
  • 1/4 tsp thyme
  • 1/4 tsp ground pepper
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 can condensed cream of mushroom soup, undiluted
  • 1/2 cup dry white wine (or sherry or additional chicken broth)
  • 3+ cups cooked wild rice
  • 2+ cups cooked chicken, cubed or shredded chunks
  1. In a large pot or dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat, then cover and simmer for 30 minutes.
  2. In a small saucepan, melt butter. stir in flour until smooth. Gradually whisk in broth mixture, or as much as you can fit in the small saucepan. Stir for ~2 minutes, then add the contents of the saucepan back into the dutch oven… (the easiest way to combine everything without dirtying an extra pot).  Bring to a boil; cook and stir for a couple of minutes while the soup thickens.
  3. Whisk in soup and wine (or broth).  Then add rice and chicken and simmer until it’s heated.

4 thoughts on “soup’s on

    • Good! It’s pretty hard to mess this one up. Easy to add/subtract ingredients, and just gets better the more it simmers, or as leftovers.
      Hope you have a good weekend!

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