An inviting bowl of comfort, filled with tender roasted chicken, hearty wild rice, fresh garden herbs, and vegetables simmered in a savory broth. Finished with a hint of lemon, this homemade soup is perfect for chilly autumn evenings.
60–75 minutes | 6–8 servings | Easy
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
3 celery stalks, diced
1 cup baby carrots, diced
3 cloves garlic, minced (suggested addition)
⅓ cup all-purpose flour
7–8 cups chicken stock, preferably low-sodium
1 cup uncooked long-grain and wild rice blend
3 cups cooked rotisserie chicken, pulled or shredded
2 bay leaves
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
A small pinch of cayenne pepper
½ teaspoon freshly cracked black pepper
Salt, to taste
1–2 tablespoons fresh lemon juice
½–1 cup heavy cream or half-and-half (optional)
Instructions
1. Prepare the vegetables. In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 7–10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
2. Add the aromatics. Stir in the minced garlic, rosemary, and thyme. Cook for another minute until fragrant.
3. Create the soup base. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1–2 minutes to remove the raw flour taste.
4. Add the stock and rice. Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add the uncooked rice, bay leaves, cayenne, and black pepper. Bring to a gentle boil, then reduce the heat to a simmer.
5. Simmer until tender. Cover loosely and cook for approximately 35–50 minutes, stirring occasionally, until the rice is tender. Cooking time will vary depending on the rice blend. Add additional stock as needed.
6. Add the chicken. Stir in the pulled rotisserie chicken and continue simmering for 5–10 minutes, until heated through.
7. Finish with fresh flavor. Remove the bay leaves. Stir in the chopped parsley and lemon juice. If you prefer a creamier soup, reduce the heat to low and gently stir in the cream. Do not boil after adding the cream.
8. Season and serve. Taste and adjust the salt, pepper, and lemon juice as needed. Ladle into bowls and garnish with a little fresh parsley or thyme.
A few tips from the kitchen
For extra richness: Add a Parmesan rind while the soup simmers, removing it before serving. It provides a wonderful savory depth without making the soup taste cheesy.
For a lighter, broth-based soup: Skip the cream. The butter and flour will give the broth a little body without making it overly rich.
For the best rice texture: Wild rice continues to absorb liquid as the soup sits. If preparing ahead, cook the rice separately and add it just before serving. Otherwise, plan to add a little extra stock when reheating.
For a more complex flavor: Deglaze the pot with ¼ cup dry white wine after sautéing the vegetables, allowing it to reduce before adding the flour.
From The Nested Bee Kitchen
There's something especially comforting about a pot of homemade soup simmering on the stove as the weather turns cooler. This Roasted Chicken & Wild Rice Soup brings together simple, familiar ingredients with fragrant garden herbs and a touch of fresh lemon. Serve it with warm crusty bread, homemade biscuits, or a simple green salad for an easy, satisfying supper.
