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This Quick and Easy Chicken Wild Rice Soup is so perfect for dreary winter days. Creamy and comforting and made it under 30 minutes, your family will love this easy soup recipe!
The Perfect Soup for the Season
Ready for some good winter comfort food? Then this Easy Chicken Wild Rice Soup recipe will warm your belly and warm your soul! This hearty soup will be a cold weather staple, because you can make it in less than thirty minutes!
For the full list of ingredients and comprehensive
instructions, please see the recipe card at the end
of this post. Before you scroll, there’s important
stuff in the blurb!
Love soup recipes? Me too! You must try making soup in the Instant Pot! Check out our Instant Pot Pesto Tomato Tortellini Soup. This is another great recipe for you to make in less than 30 minutes!
A Soup for the Holidays
Hello everyone! Amanda here from Old House to New Home. Can you believe Halloween is over and it is time to start thinking about the holidays? This is truly my favorite time of the year and I love the crisp days and holiday excitement in the air.
With Thanksgiving just around the corner, it is time for those comfort food recipes to come back into the meal plan rotation, and this Quick and Easy Chicken Wild Rice Soup is definitely a big warm bowl of comfort!
A Soup that Connects Us
Growing up, every single time I was sick, my grandmother made me chicken and rice soup.
Our houses were separated by just a fence, so I remember her sending a pot of soup up anytime I was under the weather. Such a fond memory now that she is gone and I thought of her the entire time I made this soup.
Isn’t it crazy how some recipes just make us think of loved ones and bring back such great memories? Those are my absolute favorite types of recipes. They are comforting for the tummy and the soul!
Easy to Make
This easy soup recipe takes less than 30 minutes, so it is perfect for a week night!
However, you can definitely let it simmer longer if you have the time!
The shortcut here is to use a store bought rotisserie chicken. That saves you the time of the cooking the chicken yourself.
Once the veggies have cooked, you just add the chicken and rice and let it simmer until the rice is tender. So easy! You will love this soup on cold, busy holiday nights!
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Ingredients Needed to Make Chicken and Wild Rice Soup
- Rotisserie chicken
- Long grain and wild rice mix
- Rice seasoning
- Evaporated milk
- Chicken broth
- Carrots
- Celery
- Onion
- Salt
- Pepper
- Marjoram
- Canola Oil
How do I make Chicken Wild Rice Soup?
For the full list of ingredients and comprehensive
instructions, please see the recipe card
at the end of this post.
Step 1
In a large pot, add the two tbsp. of canola oil and turn heat to medium high. Add carrots, onions, and celery. Season with 1/2 tsp salt. Then stir and cook over medium heat for 5-6 minutes, or until veggies are tender.
Step 2
Add rice to pot and half the seasoning packet. Add 1/2 the pepper and the marjoram. Stir well. Then add evaporated milk and 4 cups of the chicken broth. Turn heat to high and bring to a boil. Once boiling, cover the pot and reduce to medium heat. Let simmer, covered, for 15-20 minutes, or until rice is tender. Then stir well to prevent rice sticking to the bottom of the pan.
Step 3
Once rice is tender, add the cup of milk and the cooked chicken. Stir well. Then add additional chicken broth if too thick and add additional salt and pepper if needed. Serve or continue to let simmer over low until ready to serve. Soup will thicken the longer you let simmer.
Quick Chicken and Wild Rice Soup
Ingredients
- 2 cups cooked chicken, shredded
- 1 box long grain and wild rice mix-with seasoning packet
- ½ packet of rice seasoning mix
- 1 12 oz can evaporated milk
- 4-5 cups chicken broth
- ½ cup carrots, chopped
- ½ cup celery, chopped
- ½ cup onions, diced
- 1 tsp salt divided
- ½ tsp pepper
- ½ tsp marjoram
- 2 tbsp canola oil
Instructions
- In a large pot, add the two tbsp. of canola oil and turn heat to medium high. Add carrots, onions, and celery. Season with 1/2 tsp salt. Stir and cook over medium heat for 5-6 minutes, or until veggies are tender.
- Add rice to pot and half the seasoning packet. Add 1/2 the pepper and the marjoram. Stir well. Add evaporated milk and 4 cups of the chicken broth. Turn heat to high and bring to a boil. Once boiling, cover the pot and reduce to medium heat. Let simmer, covered, for 15-20 minutes, or until rice is tender. Stir well to prevent rice sticking to the bottom of the pan.
- Once rice is tender, add the cup of milk and the cooked chicken. Stir well. Add additional chicken broth if too thick and add additional salt and pepper if needed. Serve or continue to let simmer over low until ready to serve. Soup will thicken the longer you let simmer.
Nutrition Info
Looking for more soup recipes? Check out this great Soup Recipe Round-Up with TONS of delicious soup recipes that will keep you warm all winter long!
Look so delicious!!! I want to eat all of this at the first moment when I see them.Thank you for sharing these food.
A great way to use leftover rotisserie chicken. I used 5 cup low sodium chicken broth at the beginning. I did not add the milk until the very end when the rice was cooked through. I like a slightly thickened soup so I add 1 tbsp of flour to the milk and added it to the soup. I brought the soup to a very gentle boil and cooked, while stirring, for another 4-5 minutes to loose any of the flour taste.I did not use salt and I didn’t think it really needed it. I would definitely omit the salt if not using low sodium chicken broth. I did not have marjoram so I used savory, but thyme would work very well.