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Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

Authornewmm
DifficultyIntermediate

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.

Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. MarlaMeridith.com
Yields1 Serving
Prep 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.

2

Prepare the rice according to package directions.

3

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.

4

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.

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

1

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

2

Prepare the rice according to package directions.

3

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.

4

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.

Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

~ Marla Meridith

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