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Chicken soup everyone in the family with love

This soup recipe has migrated from every kitchen in my family and continued on to countless friend’s kitchens. What I love about this soup is the simple ingredients, the ease with which it comes together, and my shortcuts that add flavor and save time. This recipe gives my confidence a boost when I make and serve it for a weeknight dinner. For once, everyone is happy around the table and eating something with nutrition and not whining about it. Give it a try and be sure to look at the tips at the bottom to make it a weeknight meal you can make happen.

Rotisserie chicken is my shortcut for saving time with this comforting soup.

This bowl is begging for a crusty piece of sourdough to dip in to soak up all the goodness.

Soup is always better served the next day. Make a batch and reheat as needed throughout the week.

Frequently Asked Questions

Can I make this ahead of time?

Yes, it tastes better made at least a day in advance.

What if I can’t find the rice?

Any wild rice will work. I am used to the brand Reese’s but I have had to swap over the years if the grocery store doesn’t have it.

Hearty Chicken & Wild Rice Soup

by Katie Heath
A rich and flavorful soup perfect for weeknights or entertaining
Servings: 6
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
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Ingredients 

  • 1 large white or yellow onion, diced
  • 1 large carrot, peeled and diced
  • 1 rib celery, diced
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth, I use reduced sodium
  • 3 cups cooked wild rice, such as Reese's
  • 2 cups rotisserie chicken, pulled off the bones and shredded
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup fat free evaporated milk

Instructions

  • In a dutch oven sauté onion, carrot, and celery in the butter until tender.
  • Stir in flour and stir until it is combined. Gradually add broth. Stir in cooked rice, chicken, salt, and pepper. Bring to a boil over medium heat.
  • Add in milk. Cook for 3-5 minutes at a boil then decrease to a simmer. Let simmer until ready to serve.
  • If making ahead-store cooled soup in a refrigerator and reheat slowly when ready to serve.

Notes

Katie’s Tips:
*Rotisserie chicken saves so much time. Grocery stores make them daily. I use the meat and shred it for the soup. You can save the carcass if you want to make homemade chicken stock. 
*If I use store-bought chicken stock, I use reduced sodium so I can adjust the salt level on my own. Here is one I often use. 
*To make the soup thicken quicker, pre-heat the chicken stock in a glass liquid measuring cup before you add it to the soup. 
*The soup pairs well with warm crusty bakery bread and a fresh salad.
*As mentioned above, this soup gets better the longer it sits. Make a day in advance if possible.
*I like to use this brand of wild rice. I cook it using a rice cooker like this, but you can certainly cook it on the stovetop.
*Remember for food safety to bring hot soup down in temperature before storing it in the fridge. Culinary school taught me about the “food danger zone!!”
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!