Chicken Wild Rice Soup
Warm up with a comforting bowl of Chicken Wild Rice Soup. Loaded with rotisserie chicken, sautéed vegetables, and creamy broth, it's perfect for chilly days!
Servings: 8 people
Calories: 392kcal
Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup (31 g) all-purpose flour
- 5 cups (40 ounces) chicken broth
- 1 cup (160 g) uncooked wild rice
- 3 cups (420 g) rotisserie chicken, shredded, chopped
- 1 cup (238 g) heavy whipping cream
Instructions
- In a large Dutch oven over medium heat, melt butter. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the garlic, salt, pepper, and flour. Stir continuously for about 1–2 minutes to coat the vegetables.
- Add chicken broth and wild rice, stirring to combine.
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45–50 minutes, stirring occasionally. The wild rice should be tender but still have a slight chew.
- Stir in the shredded rotisserie chicken and heavy whipping cream. Let the soup simmer, uncovered, for an additional 5–7 minutes, or just until the chicken is heated through and the soup has thickened slightly. Taste and adjust the salt and pepper if needed.
- Serve warm.
Video
Nutrition
Serving: 1portion | Calories: 392kcal