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Chicken Red Rice Soup is a website that shares recipes from all over the world with their fans. Following recipe is by Virginia Montmarquet for


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• 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 teaspoon chicken bouillon granules

• 1 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried thyme

• 1/4 cup butter or margarine

• 1/4 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

• 3 cups cooked wild rice (                        Heirloom Red Rice)

• 2 cups cubed, cooked chicken




• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

• In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.



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