Quick Chicken and Wild Rice Soup Recipe

Quick Chicken and Wild Rice Soup Recipe

Course: Soup

Cuisine: American

Keyword: chicken and wild rice soup, lemon chicken rice soup, rotesserie chicken soup, soup using rotesserie chicken, weeknight soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 508kcal

Author: Chef Jessica Formicola

Bright, cozy quick chicken and wild rice soup with lemon and Parmesan-weeknight-easy, no cream needed. Rotisserie-friendly, herb-packed, and ready in ~30 minutes.

Print Recipe

Equipment

Dutch Oven

Ingredients

1 tablespoon extra virgin olive oil
3/4 cup carrots , chopped
3/4 cup parsnips ,peeled and chopped
3/4 cup celery , chopped
1 cup white onion , chopped
2 cups chicken , skinless, cooked and shredded or chopped
2 cups seasoned long grain wild rice , cooked
6 cups low sodium chicken broth
1/2 teaspoon coarse Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup flat leaf parsley , chopped
1-2 teaspoons fresh rosemary , minced
1-2 fresh thyme leaves
1/2 cup parmesan cheese , freshly shredded, more for topping
1 fresh lemon , juice and zest, divided
1 cup seasoned croutons

Instructions

In a large pot or Dutch oven, heat the 1 tablespoon extra virgin olive oil over medium heat.
Add the chopped c3/4 cup carrots, 3/4 cup parsnips and 3/4 cup celery, sauteing until lightly browned and slightly soft, but still holding color and shape. Stir in the chopped 1 cup white onion, cooking for an additional 2 minutes.
Stir in the cooked, skinless 2 cups chicken, 2 cups seasoned long grain wild rice, 6 cups low sodium chicken broth, 1/2 teaspoon coarse Kosher salt, 1/2 teaspoon freshly ground black pepper , 1/4 cup flat leaf parsley, 1-2 teaspoons fresh rosemary and 1-2 fresh thyme leaves . Bring to a low simmer.
Zest the lemon, reserving the fresh zest set aside.
As soon as it starts to simmer, take the soup off the heat and while stirring adding the 1/2 cup parmesan cheese, then the juice from 1 fresh lemon.
Ladle into bowls or cups and then top with additional parmesan cheese, the reserved lemon zest and seasoned croutons, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

I use a box of Uncle Ben's Long Grain Wild Rice with the seasoning or 1 1/2 packets of Uncle Ben's Long Grain Wild Rice 90 second rice packets.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. The rice will start to get bloated and get soggy, so sooner is better than later. Reheat on the stovetop over gentle heat or in the microwave. Add a pinch of salt and fresh squeeze of lemon to reinvigorate the flavors.

Freezing:

I do not suggest freezing this soup recipe.

Nutrition