Marla Meridith

April 20, 2019



Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. MarlaMeridith.com
Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. MarlaMeridith.com
Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. MarlaMeridith.com

Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

By Marla Meridith  , , , , , ,     ,

April 20, 2019

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.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 8 servings

Ingredients

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

Directions

1Remove the meat from the chicken and shred into bite sized pieces, set aside.

2Prepare the rice according to package directions.

3While 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.

4Stir 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.

5Stir in the cooked rice.

6Melt 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.

7Add 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.

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