The Big Game is almost here!

Make it souper with this recipe from our friend Ben Gausmann, who says it’s the perfect game-day warmup on a chilly winter day. #SouperBowlCountdown

Souper bowl wild rice soup

Chicken & Wild Rice Soup

8 servings


  • 3 14 oz cans chicken broth, divided
  • 1 c. carrots, peeled and coarsely chopped
  • 1/2 c. celery, chopped
  • 1/2 c. onion, chopped
  • 2 c. sliced mushrooms
  • 1/2 c. wild rice, uncooked
  • 2 T. butter
  • 1/4 c. all-purpose flour
  • 4 t salt
  • 1/4 t. pepper
  • 1 c. whipping cream
  • 2 c. cooked chicken, diced
  • Optional: sour cream, snipped fresh chives


In a Dutch oven over medium heat, combine 2 cans broth, carrots, celery, onion, mushrooms and rice. Bring to a boil; reduce heat to low. Cover and simmer for 35 to 40 minutes, until rice is nearly tender. In a separate saucepan, melt butter over medium heat. Stir in flour, salt and pepper; add remaining broth. Cook and stir until thickened and bubbly; continue stirring for one more minute. Stir in whipping cream. Stirring constantly, add cream mixture to rice mixture. Add chicken; heat through. Garnish soup bowls with dollops of sour cream and chopped chives, if desired.