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Creamy chicken and wild rice soup with shredded rotisserie chicken, carrots and celery in a rustic ceramic bowl.

Creamy Chicken and Wild Rice Soup with Rotisserie Chicken

A cozy, lightened-up chicken and wild rice soup made in one pot with rotisserie chicken and a splash of milk instead of heavy cream. Veggie-packed, hearty and ready for chilly fall weeknights.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots peeled and diced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 cup wild rice blend rinsed
  • 6 cups low-sodium chicken broth
  • 3 cups rotisserie chicken shredded
  • 1 cup whole milk or 2%
  • 1 tbsp cornstarch whisked with 2 tbsp water
  • 1 tsp dried thyme
  • to taste salt and black pepper

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery; cook 5 minutes, stirring occasionally, until softened. Add the garlic and thyme and cook 1 minute more.
  2. Stir in the rinsed wild rice blend and the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer 35-40 minutes, until the rice is tender and the carrots are soft.
  3. Stir in the shredded rotisserie chicken and simmer 2 minutes to warm through.
  4. Whisk the cornstarch with 2 tbsp water, then whisk in the milk. Stir the mixture into the soup and simmer uncovered 3-5 minutes, until lightly thickened. Season with salt and pepper.
  5. Ladle into bowls and serve hot. Leftovers keep refrigerated up to 4 days; reheat gently with a splash of broth.