Rotisserie Chicken and Wild Rice Soup

How to Make Rotisserie Chicken and Wild Rice Soup

1. 1

   Step 1: 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 cupsLow-sodium chicken broth
   • 2 teaspoonsFresh thyme sprigs
   
2. 2

   Step 2: 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 tablespoonsUnsalted butter
   • 1 mediumYellow onion, finely chopped
   • 2 mediumCarrots, diced
   • 2 stalksCelery stalks, diced
   
3. 3

   Step 3: 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

   • 1/4 cupAll-purpose flour
   • 2 cupsWhole milk
   
4. 4

   Step 4: 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 cupsShredded rotisserie chicken (meat only)
   
5. 5

   Step 5: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.