Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Creamy 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
Units
Scale
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock (or chicken broth)
- 1 teaspoon Better Than Boullion Roasted Chicken Base, optional
- 1 cup wild rice blend, uncooked
- 2 cups shredded rotisserie chicken
- 1.5 cups heavy cream
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat 3 tablespoons butter over medium-high heat in a large pot.
- Add 1 diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 5 minutes.
- Turn down heat to medium-low. Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, 1/2 teaspoon ground sage, 1/2 teaspoon dried thyme, 1/4 cup flour, and a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
- Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
- Add the remaining chicken stock, 1 teaspoon Better Than Boullion, 1 cup uncooked wild rice blend, and a couple pinches of salt and pepper.
- Turn heat to medium-high, cover the pot, and bring to a simmer.
- Reduce heat, cover, and simmer over low heat for about 50-60 minutes or until the rice is cooked.
- Stir in 2 cups shredded rotisserie chicken, 1.5 cups heavy cream, and 1 teaspoon of balsamic vinegar. Cook for another couple minutes until the chicken is warmed through.
- Season to taste with salt and pepper. Garnish with fresh chopped parsley and enjoy!
- If you loved this recipe, leave a 5-star review and rating!
Notes
-
- 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.
