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Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

We love this Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. Sure to be a hit in your home too! A balanced meal that comes together easily and quickly.

8 servings

1 store bought rotisserie chicken
1 cup wild rice blend
4 cups low sodium chicken broth
7 tbsp unsalted butter, chopped
1 large onion, chopped (about 1 cup)
2 large carrots, peeled and diced
3 celery stalks, diced
2 garlic cloves, minced
4 cups low sodium chicken broth
1 tbsp freshly squeezed lemon juice
splash of dry white wine
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh marjoram
1/2 tsp chopped fresh rosemary
1/2 cup unbleached all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
salt and pepper to taste
–top with
freshly chopped green onion
freshly chopped Italian parsley

Remove the meat from the chicken and shred into bite sized pieces, set aside.
Prepare the rice according to package directions.
While the rice is cooking: In a large Dutch oven melt 1 tablespoon of the butter over medium heat. Add the onion, carrot and celery, sauté for about 4 minutes until tender. Add the garlic during the 30 seconds, stir well to combine.
Stir in the the chicken broth, lemon juice, white wine, oregano, marjoram and rosemary. Add the shredded chicken to the soup and cook for 15 minutes.
Stir in the cooked rice.
Melt the remaining 6 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk. Continue to cook and whisk for 5 minutes until the roux thickens.
Add the roux (flour mixture) to the soup pot and whisk until well combined and creamy. Cook about 5 minutes, soup will thicken a bit more. Stir in the heavy cream. Garnish with green onion and fresh parsley, serve immediately.

~ Marla Meridith

Recipe: One-Pot Meatball & Veggies Tortellini Soup

We love this healthy soup, it comes together really quickly and tastes amazing. Get a few servings of veggies in each bowl.

4 servings

–for the meatballs
3 tbsp olive oil, divided
1/4 cup minced red onion
8 ounces ground beef
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
–for the soup
2 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
7 cups low-sodium vegetable broth
1 (9-ounce) package refrigerated cheese tortellini
4 cups roughly chopped baby spinach

–Meatballs
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven over medium heat. Sauté the onion for about 5 minutes, until fragrant and softened. Remove from the heat, transfer onions to a bowl and let cool a few minutes. Using your hands, combine the onion with the ground beef, garlic salt, black pepper, feta cheese, 1/2 of the parsley and egg. Form into 1-inch meatballs.
–soup
Heat 2 tablespoons olive oil in the pan over medium-high heat. Add the meatballs and cook about 4 minutes, turning a few times so all sides brown. Transfer the meatballs to a plate. Add the carrots and celery to the pot cook until just softened, about 5 minutes. Add the broth and bring to a boil. Add the meatballs into the broth along with the other 1/2 of the parsley. Simmer until the meatballs are cooked thorough about 2-3 minutes.
Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

~ Marla Meridith

Recipe: One-Pot Meatball & Veggies Tortellini Soup

We love this healthy soup, it comes together really quickly and tastes amazing. Get a few servings of veggies in each bowl.

4 servings

–for the meatballs
3 tbsp olive oil, divided
1/4 cup minced red onion
8 ounces ground beef
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley, divided
1 large egg, lightly beaten
–for the soup
2 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
7 cups low-sodium vegetable broth
1 (9-ounce) package refrigerated cheese tortellini
4 cups roughly chopped baby spinach

–Meatballs
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven over medium heat. Sauté the onion for about 5 minutes, until fragrant and softened. Remove from the heat, transfer onions to a bowl and let cool a few minutes. Using your hands, combine the onion with the ground beef, garlic salt, black pepper, feta cheese, 1/2 of the parsley and egg. Form into 1-inch meatballs.
–soup
Heat 2 tablespoons olive oil in the pan over medium-high heat. Add the meatballs and cook about 4 minutes, turning a few times so all sides brown. Transfer the meatballs to a plate. Add the carrots and celery to the pot cook until just softened, about 5 minutes. Add the broth and bring to a boil. Add the meatballs into the broth along with the other 1/2 of the parsley. Simmer until the meatballs are cooked thorough about 2-3 minutes.
Add the tortellini and cook until they float. Add the spinach and cook until it wilts, about a minute. Serve while hot.

~ Marla Meridith