Name: Creamy Rotisserie Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups shredded rotisserie chicken; 1 cup uncooked wild rice blend; 2 tbsp butter or olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream or half-and-half; 3 tbsp all-purpose flour; 1 tsp dried thyme; 1 bay leaf; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

Description

Creamy Rotisserie Chicken Wild Rice Soup is a cozy, comforting one-pot meal made with tender shredded chicken, hearty wild rice, and a rich, creamy broth. It’s simple, satisfying, and full of flavor—perfect for weeknights or when you need a bowl of comfort on a chilly day.

Ingredients

2 cups shredded rotisserie chicken
1 cup uncooked wild rice blend
2 tbsp butter or olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream or half-and-half
3 tbsp all-purpose flour
1 tsp dried thyme
1 bay leaf
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Cook the wild rice according to package directions until tender. Set aside.
In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened, then add garlic and cook for another minute.
Sprinkle flour over the vegetables and stir to coat evenly. Gradually whisk in chicken broth until smooth and slightly thickened.
Add thyme, bay leaf, salt, and pepper. Simmer for 10–15 minutes to allow the flavors to develop.
Stir in the cooked wild rice and shredded rotisserie chicken. Simmer for another 10 minutes.
Pour in heavy cream and stir gently until the soup becomes rich and creamy. Simmer for 5 more minutes, then remove the bay leaf.
Taste and adjust seasoning as needed. Garnish with fresh parsley and serve warm.

Notes

For a lighter soup, use milk or evaporated milk instead of cream.
Add mushrooms, spinach, or kale for extra texture and nutrition.
To make gluten-free, replace flour with cornstarch slurry.
Freeze before adding cream for best texture when reheating.
Serve with crusty bread or biscuits for a complete meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 620mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 95mg