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.
Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins
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
1
Remove the meat from the chicken and shred into bite sized pieces, set aside.
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.
5
Stir in the cooked rice.
6
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.
7
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.
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.
5
Stir in the cooked rice.
6
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.
7
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.
Notes
Recipe: Creamy Rotisserie Chicken and Wild Rice Soup
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