This is a wonderful soup made with chicken and wild rice.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 55 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 12 ¼ cups water, divided
- 1 ⅓ cups wild rice
- 1 (3 pound) whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup fresh mushrooms, sliced
- 2 tablespoons chicken bouillon granules
- ¾ teaspoon ground white pepper
- ½ teaspoon salt
- ½ cup margarine
- ¾ cup all-purpose flour
- 4 cups milk
- ¾ cup white wine
Instructions
- Combine 5 1/4 cups water and rice in a medium pot; bring to a boil. Cover, reduce heat to medium-low, and simmer until grains are parboiled and tender yet firm to the bite, about 30 minutes. Drain excess liquid and set aside.
- Combine remaining 7 cups water and chicken in a large stockpot. Bring to a boil, reduce heat to low, and simmer until meat is tender and no longer pink in the center, about 40 minutes. Remove chicken from the pot and allow to cool. Strain broth from the pot and set aside. Remove chicken meat from the bones and cut into bite-sized pieces; set aside.
- Heat oil in the same stockpot over medium heat. Sauté celery and onion in hot oil for 5 minutes. Stir in mushrooms. Cover and cook until vegetables are tender, 5 to 10 minutes. Return broth to the stockpot and add parboiled rice. Stir in bouillon, white pepper, and salt; simmer, uncovered, for 15 minutes.
- Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and cook until mixture is bubbly and thick. Whisk in about 2 cups simmering broth, then pour broth-milk mixture into the stockpot.
- Add chicken meat and wine to soup; cook until heated through, about 15 minutes.
Nutrition Facts
| Calories | 572 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 432 mg |
| Sugars | 8 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Taste great! I added a little bit of carrots, rosemary at the end and garlic at the end. I just need to work on making it thicker.
I liked this soup it was very hardy. I do think the next time I make it I won’t put so much flour to thinking the soup. there is a lot of good things going on that it doesn’t need to be more like stew than soup the flavors are all wonderful
Makes way more than I can use. It was good, but maybe a little bland.
It was really good and simple. I used boneless chicken thighs for flavor.
I used light soy milk so it probably was a little more bland than regular milk. I subbed grated carrots for the celery. It was good but next time I’ll use all purpose flour like it calls for. I used whole wheat.
I didn’t do the wine and just used chicken breast. It was so good! 🙂
Needs little spice,used 1/2 & 1/2, Worcestershire sauce,carrots.This was wonderful.
This soup is very good. The only thing I did different was I didn’t put the wing in. I found the best way to serve this soup. Make it the day before. The flavor just explodes. It gives the soup to blend the flavors. Try this. It works.
I made it by the recipe and it was amazing. Everyone loves it and request that I make it all the time.
This soup is addicting! I was looking for a recipe similar to a soup I found at a fancy grocery store and this was it! When I started making it years ago I used turkey, but I’m vegetarian now so I use an assortment of mushrooms instead and it’s even better! I make this multiple times a year, even during the summer it’s that good. Cannot get enough!! Thank you! 🙂
Turned out good but wish the wild rice was cooked a bit longer. No one does this soup like Panera!
Great recipe! My whole family LOVED it. I added carrots with the onions and mushrooms. I also added the wine with the veggies and sautéed them for 5 min together before I added the broth (instead of adding it at the end). I used broth I had made the week before instead of cooking it right then. I also added dried thyme and seasoned salt. Delicious!
This was very good!! I made a few changes to make it a little healthier. I used ghee and coconut oil instead of margarine, coconut flour instead of regular flour, and coconut milk instead of regular milk. This had such a good flavor and tasted so fresh.
i followed the recipe but used Orzo instead of rice. It was great. my wife loved it.
Flavorful and filling on a cold winter day. My husband said it was the best soup I had made in a long time.
Wonderful soup. I did make changes sauted vegetables in butter and added minced garlic. I made roux with flour and mixed the vegetables and flour, then I slowly added broth til thickened. I added the chicken and rice, then added milk with bit of heavy cream, added spices and bay leaf and simmered. I did not have any wine, but will try next time. I did use boxed long grain and wild rice and cooked as directed and used packet for extra flavour.
It made this recipe as written for my Dad and it was delicious!
Easy to throw together. Followed the recipe except used less flour. This will be a go to soup for me. Yummy.
it was very bland
I changed this from 5 to 3 stars because the next time I made it I realized how bland I found it before I added the extras. We loved this soup with the additions and I thought it was easy to make since I used the food processor for all the chopping. Instead of water, I used chicken broth and chicken I had previously made and had in the freezer. I sauted onions, garlic, and mushrooms in some butter and then I dumped it all in a crockpot. I added more salt and some fresh, minced basil. I also added over a cup of minced carrots just because I try to get as many vegetables in my kids as possible, also 3 cloves of garlic.. I did not use the wine. It made a lot but that’s good because it will be eaten up quickly.
It was kind of blah. Still can’t figure out what it is missing.