Roasted Chicken Wild Rice Soup
A comforting one-pot soup combining tender roasted chicken with nutty wild rice, aromatic vegetables, and a silky flour-thickened broth. Earthy tarragon and thyme add depth to this hearty dish. Perfect for weeknight dinners or casual entertaining, this version uses rotisserie chicken for convenience and fat-free ingredients for lighter eating without sacrificing flavor. The Dutch oven method creates a cohesive, warming bowl ideal for cool weather.
Ingredients
- 1 6 ounce box Uncle Bens wild rice
- 1 tablespoon olive oil
- 1 ½ cups red onions, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 2 garlic cloves, chopped
- 1 8 ounce package mushrooms, halved
- ¼ cup all-purpose flourcornstarch0.75:1 ratiothickenersgluten-free
gluten-free option, use slurry
- ½ teaspoon dried tarragon
- ¼ teaspoon dried thyme
- 2 cups water
- 2 tablespoons dry sherry
- 2 15.75 ounce cans chicken broth, fat-free, less sodium
- 1 12 ounce can fat-free evaporated milk
- 3 cups shredded roasted skinless chicken, store-bought rotisserie ok
Instructions
- 1
Prepare rice according to package directions.
- 2
Heat oil in a large Dutch oven over medium-high heat.
- 3
Add onion, celery, carrot, and garlic; saute for six minutes until onion is tender.
- 4
Stir flour, tarragon, and thyme into the vegetable mixture; cook for one minute, stirring frequently.
- 5
Add water, sherry, broth, and evaporated milk; bring to a boil.
- 6
Reduce heat and simmer for twenty minutes until slightly thick.
- 7
Stir in cooked rice and chicken.
- 8
Cook for ten minutes until thoroughly heated.
Tips
Use a rotisserie chicken from the deli counter to skip roasting time; shred while warm for easier handling.
Stir frequently during the flour-cooking step to prevent lumps and ensure even thickening.
Simmer gently rather than boiling hard to keep the evaporated milk from curdling.
Good to Know
Refrigerate in airtight container for up to three days. Soup thickens as it cools; thin with broth when reheating.
Make through the simmer step, cool completely, and refrigerate. Add rice and chicken just before serving to prevent mushiness.
Ladle into bowls and serve hot, optionally garnished with fresh parsley or a drizzle of olive oil.
Common Mistakes
Don't skip the one-minute flour cooking step to avoid raw flour taste.
Don't stir evaporated milk in too vigorously to avoid curdling; fold gently.
Don't overcook the soup after adding rice and chicken to avoid mushy texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh wild rice instead of boxed?
Yes, but cooking time varies. Fresh wild rice typically takes forty-five to sixty minutes; start checking at forty-five minutes. Add to broth earlier in the recipe or prepare separately per package directions.
What if I don't have dry sherry?
Omit it for a lighter soup, or substitute chicken broth one-to-one. Sherry adds subtle depth but is not essential; the soup remains delicious without it.
How long does this soup keep and can I freeze it?
Refrigerate for three days. Freezing is possible but texture softens slightly; freeze before adding rice if making ahead. Thaw overnight and reheat gently on stovetop, thinning with broth as needed.