Creamy Rotisserie Chicken Wild Rice Soup
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When the weather starts cooling down this rotisserie chicken wild rice soup is the perfect recipe to start the season.
This soup has been described as by my husband and a long time friend as “over the top phenomenal” and “very good and filling”! It’s so full of soul warming flavor you may just make this your monthly winter go-to soup.
This recipe only uses 1-pound of a rotisserie chicken therefore you may wish to freeze the remaining chicken for a different recipe for next week. To keep chicken fresh and from getting freezer burnt I recommend using a vacuum seal system like this. Anyway, let get cooking!
Creamy Rotisserie Chicken Wild Rice Soup Recipe
Ingredients
- 1 Rotisserie chicken (I debone the chicken and only use 1 pound of the meat)
- 64 ounces chicken broth
- 1 cup wild rice (I use this sustainable wild blend gourmet rice)
- 8 ounces baby Bella mushrooms sliced
- 1 medium yellow onion chopped
- 3 medium carrots peeled and sliced
- 2 large celery stalks sliced
- 3 cloves garlic minced
- 1 stick butter salted or 8 Tablespoons
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 Tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 cup whole milk
- 1/2 cup half and half milk
Instructions
Prepare Rice
Using a fine mesh sieve thoroughly rinse the gourmet wild blend rice blend under cool water. Place rice, 1 1/4 cup chicken broth and 1 Tablespoon butter in a 2 quart saucepan and bring to a boil. Cover with a tight fitting lid and reduce heat to low and simmer for 45 minutes. Remove from heat, fluff with a fork and set aside. Note: if using a different type wild rice follow the manufacture directions on preparing rice.
Sauté Vegetables
Melt 4 Tablespoons butter in a Dutch oven or stock pot. Add mushrooms and sauté for about 5 minutes or until slightly browned. Add 3 Tablespoon butter to mushrooms and add carrots, celery, onions and continue to sauté for about 2 minutes. Finally, add garlic and sauté for 1 minute.
Prepare Soup
Add 32 ounces chicken broth, salt, pepper, rice to the Dutch oven and bring to a boil. Place fresh thyme, rosemary and bay leaves on top of soup and continue cooking on high for 10 minutes then remove thyme and rosemary and discard. In a large glass add flour and some broth and whisk until mixture is smooth and lump free. Pour into Dutch oven and add remaining chicken broth and simmer soup for about 30 minutes longer. Then stir in milk and half-n-half until combined. Serve soups in your favorite bowls and enjoy. I like serving my soups in these colorful stoneware soup bowls.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CREAMY ROTISSERIE CHICKEN WILD RICE SOUP AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Creamy Rotisserie Chicken Wild Rice Soup
When the weather starts cooling down this rotisserie chicken wild rice soup is the perfect recipe to start the season.
Ingredients
- 1 Rotisserie chicken (I debone the chicken and only use 1 pound of the meat)
- 64 ounces chicken broth
- 1 cup wild rice
- 8 ounces baby Bella mushrooms sliced
- 1 medium yellow onion chopped
- 3 medium carrots peeled and sliced
- 2 large celery stalks sliced
- 3 cloves garlic minced
- 1 stick butter (or 8 Tablespoons)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 Tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 cup whole milk
- 1/2 cup half and half milk
Instructions
-
Prepare Rice
Using a fine mesh sieve thoroughly rinse the gourmet wild blend rice blend under cool water. Place rice, 1 1/4 cup chicken broth and 1 Tablespoon butter in a 2 quart saucepan and bring to a boil. Cover with a tight fitting lid and reduce heat to low and simmer for 45 minutes. Remove from heat, fluff with a fork and set aside. Note: if using a different type wild rice follow the manufacture directions on preparing rice.
-
Sauté Vegetables
Melt 4 Tablespoons butter in a Dutch oven or stock pot. Add mushrooms and sauté for about 5 minutes or until slightly browned. Add 3 Tablespoon butter to mushrooms and add carrots, celery, onions and continue to sauté for about 2 minutes. Finally, add garlic and sauté for 1 minute.
-
Prepare Soup
Add 32 ounces chicken broth, salt, pepper, rice to the Dutch oven and bring to a boil. Place fresh thyme, rosemary and bay leaves on top of soup and continue cooking on high for 10 minutes then remove thyme and rosemary and discard. In a large glass add flour and some broth and whisk until mixture is smooth and lump free. Pour into Dutch oven and add remaining chicken broth and simmer soup for about 30 minutes longer. Then stir in milk and half-n-half until combined. Serve soups in your favorite bowls and enjoy. I like serving my soups in these colorful stoneware soup bowls.
