Creamy Chicken and Wild Rice Soup

5 from 1 vote

A delicious, heartwarming and easy to make soup!

Prep Time1

Cook Time30

Course: Dinner, Soup

Cuisine: American

Servings:

Calories: 227kcal

Begin with the wild rice. Cook according to package directions, either in a rice cooker or on the stovetop. This typically takes about 45 minutes, Once cooked, set aside.
Dice the onion into uniform ¼-inch pieces
Slice carrots into thin rounds (about ⅛-inch thick)
Slice celery at a slight diagonal for visual appeal
Finely chop the garlic
Bundle fresh herbs together with kitchen twine
Heat your soup pot over medium heat. Add olive oil and butter, allowing the butter to melt completely. The combination will start to bubble gently when ready.
Add your prepared vegetables to the pot. Cook for 5-7 minutes, stirring occasionally. You'll know they're ready when the onions become translucent and the celery and carrot and starting to become tender.
Pour in the chicken stock and add the Better Than Bouillon concentrate. Stir until the concentrate dissolves completely. Add your herb bundle.
Reduce heat to medium-low and let the soup simmer for 20 minutes. This allows the vegetables to become tender and the herbs to release their flavors into the broth.
Add your cooked wild rice and rotisserie chicken to the pot. Stir gently to combine.
Pour in the heavy cream, stirring slowly to incorporate. Heat through for an additional 5-10 minutes.
Season with salt and pepper, tasting as you go. Remember that both the Better Than Bouillon and the rotisserie chicken contain salt, so add gradually.

Pre-cook the wild rice before starting the soup – this takes about 45 minutes and can be done ahead of time. The soup will come together much more smoothly with this prep step done first.
The flavor base comes from sautéing onions, carrots, celery, and garlic in a butter-olive oil combination until soft and translucent (about 5-7 minutes). This classic mirepoix creates the foundation of the soup's flavor.
Fresh herbs (thyme, rosemary, and sage) tied together with twine make a huge difference in the final flavor. Adding this bundle to the simmering broth infuses it with aromatic flavors that dried herbs can't match.
Using rotisserie chicken and Better Than Bouillon concentrate are two key shortcuts that add deep, rich flavor without hours of cooking. These ingredients make this recipe both convenient and delicious.
When adding the cream at the end, make sure the soup isn't boiling – just hot. This prevents the cream from curdling and ensures a smooth, creamy texture.
For the best leftovers, store the rice separately from the soup. Wild rice continues to absorb liquid, so keeping them separate prevents the rice from becoming too soft and the soup from becoming too thick.
Save your rotisserie chicken bones, and vegetable trimmings to make chicken stock at home!