Creamy Rotisserie Chicken Wild Rice Soup

This rotisserie chicken wild rice soup is a comforting, cozy dinner, packed with tender chicken, hearty wild rice, and aromatic herbs. It’s a one-pot wonder perfect for chilly nights or when you need a warm, satisfying meal.

 

Creamy Chicken Wild Rice Soup Recipe

• One Pot. This wild rice soup cooks in one pot which means fewer dishes for you and minimal cleanup. Perfect for a busy weeknight!
• So Flavorful. The best thing about this soup is how effortlessly flavorful it is. Using rotisserie chicken adds a rich, savory depth without the extra cooking time, while the tender wild rice makes it hearty and comforting.

Ingredients for Creamy Chicken Wild Rice Soup

• Butter: Used for sautéing the vegetables, creating a flavorful base, and combining with the flour to create a roux to thicken the broth.
• Yellow Onion: Adds sweetness and depth. White onion or shallots can be used as a substitute.
• Carrots: Provide a hint of sweetness and vibrant color.
• Celery: Adds texture and earthy flavor. Can be omitted if desired.
• Garlic: Enhances the soup with a rich, savory flavor. Sub with garlic powder if needed.
• Italian Seasoning: A blend of herbs that complements the chicken and rice.
• Ground Sage: Adds warmth and a slightly peppery note. You can skip it if you’re not into sage, but this is my absolute favorite herb to add to chicken soup.
• Dried Thyme: Contributes a subtle, earthy flavor. Try dried oregano if you don’t have dried thyme on hand.
• Flour: Helps thicken the soup. Stick with all-purpose flour for this recipe.
• Chicken Stock: Forms the soup’s base. Chicken broth works well too.
• Better Than Bouillon Roasted Chicken Base: Optional, but adds concentrated chicken flavor that really adds to the soup.
• Wild Rice Blend: Lundberg wild rice blend is my favorite for this recipe. It’s a hearty, nutty grain blend. The cooking time will vary if you use other rice or rice blends.
• Rotisserie Chicken: Convenience is key here. Any cooked, shredded chicken will work.
• Heavy Cream: Creates a creamy texture. Half-and-half can be used for a lighter option but the consistency will be thinner.
• Balsamic Vinegar: Vinegar is my secret ingredient to add balance and depth to any creamy soup. It makes all the flavors sing. Feel free to sub with red wine vinegar, white vinegar, or white balsamic vinegar.

How to Make Creamy Chicken Wild Rice Soup

Sauté the Vegetables: Heat butter in a large pot over medium-high heat. Add onion, carrots, and celery with a couple pinches of salt and pepper. Cook, stirring frequently, for about 5 minutes.

Add Garlic and Herbs: Turn the heat to medium-low and stir in garlic, Italian seasoning, ground sage, dried thyme, and flour. Cook for 2 minutes, stirring constantly.

Deglaze the Pot: Add a couple of splashes of chicken stock, scraping the bottom of the pot to loosen any browned bits.

Simmer: Pour in the remaining chicken stock, Better Than Bouillon, and wild rice blend. Bring to a simmer, then reduce the heat to low. Cover and cook for 50-60 minutes, or until the rice is tender.

Finish the Soup: Stir in shredded chicken, heavy cream, and balsamic vinegar. Cook for another 2-3 minutes, just until the chicken is warmed through.

Season and Serve: Adjust salt and pepper to taste. Garnish with fresh parsley and enjoy!

How to Know When Wild Rice is Cooked

• Wild rice can be tricky to cook because it takes so long and it can be hard to tell when it’s done.
• The beauty of this recipe though is that everything cooks together in one pot! So even though it’s going to take over an hour to cook, most of it is hands off cooking time.
• And the best part is that the soup ends up super flavorful the wild rice is beautifully infused with the aromatic flavors of the veggies, garlic, and herbs.
• You’ll know the wild rice is cooked when some of the grains start to split open and they have a chewy texture almost like al dente pasta. It should still have a bit of a bite and not be mushy.
• Depending on the wild rice blend you use (I love Lundberg wild rice blend) and what kind of pot you’re cooking the soup in, your rice may take more or less time to cook.
• Carefully taste the rice throughout the cooking process and look for the grains to split open and you’ll easily be able to tell when it’s done!

Tips for Making Creamy Chicken Wild Rice Soup

• Thickening. As the soup cooks, it will thicken. It will thicken further as it cools. Feel free to add a splash or two of heavy cream or chicken stock if you want to thin it out.
• Customize. Add mushrooms, spinach, or kale for a different flavor!
• Short on Time? Use pre-cooked rice or microwaveable wild rice to cut down on the cooking time. You’ll want to reduce the amount of chicken stock to 3 cups (or less) because a lot of that stock is soaked up while cooking the rice.

Make-Ahead Instructions

• This easy chicken wild rice soup is one of my favorite make-ahead meals!
• It stays fresh in the fridge for days and reheats beautifully.

Storing Leftovers

Store cooled soup in an airtight container in the refrigerator for up to 3 days.

Freezing Creamy Chicken Wild Rice Soup

• If you’re planning to freeze the soup, skip the heavy cream.
• Freeze the soup without cream for up to 3 months.
• When reheating, stir in the heavy cream after the soup is hot.
• Soups with dairy can sometimes split when thawed and reheated so it’s best just to add the cream before serving.

Reheating Creamy Chicken Wild Rice Soup

• Reheat in a small saucepan over medium-low heat, stirring occasionally, until warmed through.
• Add a splash of chicken stock or heavy cream to thin the soup if needed.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• easy garlic bread
• simple house salad
• turkey and Brie grilled cheese
• cheesy olive bread
• Caprese garlic bread

Try these easy chicken soup recipes next!

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