Rotisserie Chicken and Wild Rice Soup

Name: Rotisserie Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Wild rice blend (dry); 6 cup Low-sodium chicken broth; 2 teaspoon Fresh thyme sprigs; 3 tablespoon Unsalted butter; 1 medium Yellow onion, finely chopped; 2 medium Carrots, diced; 2 stalks Celery stalks, diced; 0.25 cup All-purpose flour; 2 cup Whole milk; 3 cup Shredded rotisserie chicken (meat only)

A cozy, satisfying stovetop soup that turns leftover rotisserie chicken into a hearty meal. Nutty wild rice, tender vegetables and a creamy broth come together quickly for an easy weeknight dinner.

0.0(0 reviews)

Prep: 15m · Cook: 50m · Total65 mins

DifficultyMedium

Serves6

AuthorJake

Rotisserie Chicken and Wild Rice Soup

Leftover rotisserie chicken shines in this rotisserie chicken and wild rice soup, where salty, savory meat meets nutty, toothsome wild rice and a silky, vegetable-forward cream base. Instead of a heavy cream finish, the recipe builds richness from a butter-flour roux whisked into whole milk and the starchy cooking liquid of the rice, which gives body without masking the aromatic thyme and sweet carrot-celery mirepoix. Cooking the rice separately lets you coax it to the ideal bite — slightly chewy wild grains set against tender shreds of chicken — while the stovetop assembly is forgiving enough for a busy weeknight.

This version works because it balances convenience with technique: a store-bought rotisserie provides immediate depth of flavor, and the separate rice step prevents the whole pot from turning gluey. It’s a good one-pot meal for small families, people who meal-prep, or anyone nursing a cold and craving something restorative. Finish with bright, acidic notes — a squeeze of lemon or chopped parsley — to cut the richness, and save leftovers for lunches that taste even better the next day.

Plan your timing

Enter your target meal time:

5:50 pm–6:03 pm→Simmer the wild rice

6:03 pm–6:16 pm→Sauté the vegetables

6:16 pm–6:29 pm→Make a creamy base (roux and milk)

6:29 pm–6:42 pm→Combine rice, chicken and finish the soup

6:42 pm–6:55 pm→Serve and store

Ingredients

Yield

Instructions

Simmer the wild rice

Combine the dry wild rice blend, chicken broth and thyme in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the rice is tender and has absorbed most of the liquid, about 40–45 minutes; remove thyme stems and set aside.

For this step

1 cupWild rice blend (dry)
6 cupLow-sodium chicken broth
2 teaspoonFresh thyme sprigs

Sauté the vegetables

While the rice cooks, melt the butter in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrots and celery and cook, stirring occasionally, until soft and translucent, about 6–8 minutes; season lightly with salt and pepper.

For this step

3 tablespoonUnsalted butter
1 mediumYellow onion, finely chopped
2 mediumCarrots, diced
2 stalksCelery stalks, diced

Make a creamy base (roux and milk)

Sprinkle the flour over the softened vegetables and cook, stirring, for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the milk until smooth, then bring to a gentle simmer and cook until the mixture thickens slightly, 3–5 minutes.

For this step

0.25 cupAll-purpose flour
2 cupWhole milk

Combine rice, chicken and finish the soup

Transfer the cooked wild rice and any remaining cooking liquid into the pot with the creamy base. Stir in the shredded rotisserie chicken and simmer over low heat just until the chicken is heated through and flavors meld, about 5–8 minutes. Taste and adjust seasoning with salt and pepper.

For this step

3 cupShredded rotisserie chicken (meat only)

Combine rice, chicken and finish the soup

Serve and store

Ladle the soup into bowls and garnish as desired (chopped parsley or a squeeze of lemon brighten the flavors). Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months; thaw and reheat gently on the stovetop.

Tips from the kitchen

Toast the wild rice

Before adding liquid, toast the dry wild rice in a dry skillet for 2–3 minutes until fragrant; this heightens the nutty flavor and helps the grains stay distinct as they cook.

Reserve cooking liquid

Keep any leftover rice cooking liquid and add it to the soup for more body and flavor rather than only using plain broth.

Cook the roux properly

After sprinkling flour over the softened vegetables, cook it 1–2 minutes while stirring to remove the raw flour taste and ensure a silkier finish when you whisk in milk.

Shred chicken by hand

Tearing the rotisserie meat with your fingers or forks preserves varied textures and avoids uniformly fine shreds that can disappear in the soup.

Low-and-slow reheating

When reheating, warm the soup gently over low heat and stir frequently to prevent the milk from separating and to keep the wild rice from sticking to the pot.

Variations & substitutions

Dairy-free coconut option

Swap whole milk for full-fat canned coconut milk and replace the roux with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) added at the end to thicken.

Gluten-free version

Use a 1:1 gluten-free flour in the roux or skip the roux and thicken with a cornstarch slurry to keep the soup gluten-free.

Mushroom and herb boost

Add 8 ounces of sliced cremini mushrooms with the aromatics and finish with tarragon or a teaspoon of dried thyme for an earthier, more savory profile.

Barley or farro swap

Replace wild rice with pearl barley or pearled farro for a chewier bite; cook the grain separately to al dente before adding to the soup and extend simmer time as needed.

Storage & make-ahead

Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days or freeze in portioned containers for up to 2 months. Because wild rice absorbs liquid as it sits, loosen leftovers with a splash of broth or water when reheating. Reheat slowly over low heat, stirring to reincorporate the cream base and avoid scorching or milk separation.

What to serve with it

Serve with slices of crusty sourdough or a warm buttered baguette to sop up the creamy broth, and a simple green salad with a vinaigrette to cut the richness. For drinks, pair with a crisp, unoaked white wine like a dry Riesling or a light amber ale; garnish bowls with chopped parsley and a lemon wedge for brightness.

Frequently asked questions

Can I use plain white or brown rice instead of wild rice blend?

You can, but adjust cooking: white rice will become soft and can turn mushy if cooked too long, while brown rice has a longer cook time and firmer texture. Cook either separately to the desired doneness and add at the end so the grains don’t overcook in the soup.

My soup turned out too thin — how do I thicken it?

Simmer it uncovered to reduce and concentrate, or whisk a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir into simmering soup until it thickens. Alternatively, mash some of the rice against the pot to naturally thicken the broth.

Can I make this in a slow cooker or Instant Pot?

You can adapt the recipe, but cook the wild rice separately first since it won’t keep the same texture in a slow cooker. For Instant Pot, cook the rice on its own using the rice setting then combine with the creamy base and chicken to finish.

How do I prevent the milk from curdling when adding it to the roux?

Tempering helps: off the heat, whisk a ladle of hot vegetable mixture into the milk to raise its temperature, then slowly whisk the warmed milk back into the pot and return to low heat. Keep the simmer gentle and avoid boiling hard once milk is added.

Can I use leftover raw-cooked chicken or just rotisserie?

Any cooked chicken works — shredded leftover roast or poached breasts are fine. If using raw chicken, poach it separately in seasoned broth, shred, then add to the finished soup so the timing and textures remain balanced.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Simmer the wild rice

Wild rice blend (dry)1 cup
Low-sodium chicken broth6 cup
Fresh thyme sprigs2 teaspoon

Step 2: Sauté the vegetables

Unsalted butter3 tablespoon
Yellow onion, finely chopped1 medium
Carrots, diced2 medium
Celery stalks, diced2 stalks

Step 3: Make a creamy base (roux and milk)

All-purpose flour0.25 cup
Whole milk2 cup

Step 4: Combine rice, chicken and finish the soup

Shredded rotisserie chicken (meat only)3 cup

Nutrition Facts

Per serving: about 2 cups

Calories378

Total Fat19.7g

Saturated Fat10.5g

Trans Fat0.3g

Polyunsaturated Fat0.6g

Monounsaturated Fat2.8g

Total Carbohydrates22.7g

Dietary Fiber1.8g

Total Sugars1.6g

Protein27.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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