Creamy Wild Rice Soup With Rotisserie Chicken
The fastest, most satisfying creamy chicken wild rice soup you'll ever make — ready in just 35 minutes using pre-cooked chicken and a clever seasoning packet trick that delivers serious flavor with zero fuss making this soup the best creamy rotisserie chicken and wild rice soup I've ever made.
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Servings: 8
Ingredients
- 2 cooked boneless chicken breast halves, shredded
- 4 cups chicken broth
- 2 cups water
- 1 package (4.5 oz) quick-cooking long grain and wild rice with seasoning packet
- ¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp ground black pepper
- ½ cup butter
- 2 cups heavy cream
Instructions
- Combine shredded chicken, broth, and water in a large pot over medium heat. Bring to a boil.
- Stir in rice from the package, reserving the seasoning packet. Cover, remove from heat, and set aside.
- In a small bowl, whisk together flour, salt, and pepper.
- Melt butter in a medium saucepan over medium heat. Add the seasoning packet contents and stir until bubbly. Reduce heat to low. Add flour mixture a few tablespoons at a time, stirring constantly to form a roux.
- Whisk in heavy cream a little at a time until fully incorporated and smooth. Cook 5 minutes, stirring regularly, until thickened.
- Pour cream mixture into the pot with the chicken and rice. Stir well. Return to medium heat and cook 10–15 minutes until heated through. Serve hot.
Notes
Notes
- Rotisserie shortcut: Use 2 cups of shredded rotisserie chicken — the easiest and most flavorful option.
- Reheating: The soup thickens overnight in the fridge. Add a splash of skim milk, broth, or water and reheat gently on the stovetop, stirring frequently.
- Add vegetables: Stir in frozen peas, baby spinach, or mushrooms when adding the cream sauce for extra bulk and nutrition.
- Make it lighter: Swap heavy cream for half-and-half or whole milk with a touch of extra flour for a less rich but still creamy result.
- Storage: Refrigerate up to 4 days. Freeze up to 3 months in portioned containers.