I’ve got to admit, recipes that use rotisserie chicken are one of secret kitchen hacks for making delicious food fast! This 20-Minute Chicken Wild Rice Soup is one of my favorite recipes to make with rotisserie chicken.
This 20-Minute Wild Rice Chicken Soup is an incredibly easy but flavorful 20 minute meal made with two kitchen hacks that will make your life so much easier!
Savory, full bodied soup in just 20 minutes? Surely I can’t be serious. And don’t call me Shirley. Ha!
But I am serious! Using two quick and easy semi-homemade hacks, you’ll have flavorful and delicious chicken and rice soup in just 20 minutes.
The first secret is using store bought rotisserie chicken. You know, I’ve never actually bought one to take home and eat for a meal, but I buy them nearly weekly to incorporate into other dishes.
Recipes using rotisserie chicken end up not only being quicker but typically more flavorful than cooking the chicken at home. Plain is fine, but if your store sells a garlic herb flavor, or something similar, that one will totally rock your soup world!
The second is using wild rice mix with herbs and seasoning already in the mix. This leaves no need for extra seasoning after you put the soup together.
And the last thing that makes my chicken wild rice soup really stand out against the rest is the use of parsnips. Why don’t more people cook with parsnips? They are delicious!
I’m always amazing at how many folks have never even eaten a parsnip or know what they look like. They look like a white carrot, they cook similarly to carrots and they are sweet in flavor.
Between the ease of preparation by using the rotisserie chicken and wild rice mix and the addition of parsnips, I promise this 20-minute Chicken Wild Rice Soup will become your favorite chicken and rice soup!
Since you like this 20-minute Chicken Wild Rice Soup, you may like these other easy soup recipes:
- 8 cups chicken broth
- 2 cups chicken , skinless and shredded
- 2 cups long grain wild rice , cooked
- 2 carrots , chopped
- 2 parsnips , chopped
- 4 celery stalks , chopped
- 1 teaspoon Kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon flat leaf parsley , chopped
- parmesan cheese , for topping
- In a large pot or Dutch oven, heat chicken broth.
- Add chopped carrots and parsnips. Bring to a low simmer for 5 minutes. Add celery and simmer for 3 minutes longer.
Finally, add chicken, long grain wild rice, Kosher salt, lemon juice and flat leaf parsley. Simmer for 5 more minutes.
- Serve with a topping of parmesan cheese.
- If you've tried this recipe, come back and let us now how it was!