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!
Chicken Wild Rice Soup Recipe – Creamy and oh-so Cozy!
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!
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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Creamy Chicken Wild Rice Soup Ingredients
- Rotisserie chicken
- Long grain and wild rice mix
- Rice seasoning
- Evaporated milk
- Chicken broth
- Carrots
- Celery
- Onion
- Salt
- Pepper
- Marjoram
- Canola Oil
How to 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.
What to Serve with Creamy Chicken and Wild Rice Soup
- This soup pairs well with crusty bread or rolls for dipping.
- A light salad with a vinaigrette dressing complements the creamy texture of the soup.
- For a heartier meal, consider serving it with a sandwich or a grilled cheese.
How to Store Chicken and Wild Rice Soup
- Allow the soup to cool to room temperature before storing.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator before reheating.
Creamy Chicken And Wild Rice Soup Recipe FAQs
If the soup is too thin, you can make a slurry with cornstarch and water (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) and stir it into the soup, then simmer until it reaches the desired consistency.
Alternatively, pureeing a portion of the soup and adding it back can also help thicken it.
In this recipe, the wild rice is simmered for about 15-20 minutes or until tender.
The recipe includes marjoram, salt, and pepper.
Other spices that can enhance the flavor include thyme, garlic powder, or a bay leaf.
For this recipe, the rice is added uncooked to the soup and cooked in the broth, absorbing the flavors as it cooks.
To prevent rice from getting soggy, add it towards the end of the cooking process, allowing enough time for it to cook through but not overcook.
If you plan to store or freeze the soup, consider cooking the rice separately and adding it to individual servings. This prevents the rice from absorbing too much liquid and becoming mushy.
Red velvet is typically made of flour, cocoa powder, buttermilk, butter, sugar, and eggs, with a small amount of red food coloring to give it its signature hue. In the case of these cookies, the recipe uses a red velvet cake mix, which includes these ingredients pre-mixed.
Red velvet has a distinct taste and texture different from regular chocolate due to the addition of buttermilk and vinegar, which give it a slightly acidic taste. The cocoa flavor in red velvet is also usually milder compared to a typical chocolate cake or cookie.
Crinkle cookies may not crack if there’s not enough powdered sugar coating. The sugar coating helps to draw out moisture from the surface as the cookies bake, creating the crackled effect.
Red Velvet Crinkle Cookies are done when they are set around the edges but still soft in the middle. This usually takes about 8-11 minutes in the oven at 350 degrees Fahrenheit. They will continue to firm up as they cool on the baking sheet.
Chicken Wild Rice Soup Recipe
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!
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.
Look so delicious!!! I want to eat all of this at the first moment when I see them.Thank you for sharing these food.