Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Total Time
40 Mins
Makes 14 cups

Volunteers at the Cathedral Church of the Advent prepare chicken broth from scratch, making this hearty soup doubly delicious.

How to Make It

Step 1

Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)

Step 2

Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.

Step 3

Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.) Garnish, if desired.

Ratings & Reviews

Great soup!

January 06, 2017
I make this soup all the time!  I don't really care for chicken and wild rice soup but this one is so good.  I add more mushrooms and a full glass of white wine.

karenfar's Review

December 10, 2014

ibtaylor's Review

January 30, 2014

Janet916's Review

January 29, 2013
Fabulous soup!!! We had it with sour dough bread. Might be good as a first course for company also. I made half a recipe which worked fine in which case I divided the broth as 2 cups with the rice and 3 cups later on. I did however use "all" 2 T. of wine! :) :)

Susie81's Review

January 19, 2012
Delicious! Reduce the flour by half and you'll be fine......I added a little broth at the end to thin out a bit.......freezes well, we thawed the leftovers tonight and it was still delicious!!!

Sara113's Review

January 06, 2012
Love this recipe! Served it to my bunco group and everyone had to have the recipe.

jmhappyhome's Review

October 19, 2011

Kahless's Review

March 12, 2011
The only problem I found was it seems that the recipe was off in it's measure for the roux. When followed as printed, the roux was far too dry. Either double the butter or reduce the flour by half for a successful roux.

Hungryjohn's Review

March 08, 2011
We have soup for lunch just about every day when the weather is cold, and this goes into the top two or three in my soup recipe collection. A real winner, as good as it gets. Very flavorful and reheats well.

BHyman1's Review

March 01, 2011
The soup was excellent! I used less butter and flour in the roux mixture. Still was very thick. The flavors are delicious. I served it with biscuits.