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Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup uses quick-cooking rice and rotisserie chicken so you can have it done in 45 minutes instead of over an hour. It's hearty, creamy, and full of vegetables.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

Ingredients (~3-4 servings)

  • 1 1/2 Tbsp unsalted butter
  • 1/2 small yellow onion diced
  • 1-2 carrots peeled and diced
  • 1 celery stalk diced
  • 1/2 tsp salt plus more to taste
  • 1/8 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp ground mustard
  • 1 sprig fresh thyme
  • 1 garlic clove grated
  • 1 1/2 tsp lemon zest
  • Juice from 1/4 lemon 1-2 tsp
  • 1 1/4 cups shredded rotisserie chicken
  • 2 oz Quick Cooking Wild Rice
  • 2 cups chicken stock
  • 1 1/2 cups half and half
  • 1/4 cup all-purpose flour

Instructions

  • Melt butter in Dutch oven over medium heat.
  • Sauté onion, carrot, and celery until tender.
  • Add seasonings, chicken, lemon zest, and juice. Stir to combine.
  • Whisk chicken stock, half and half, and flour until smooth.
  • Pour liquid mixture into pot with rice.
  • Simmer 20-25 minutes until thick and rice is tender.
  • Remove thyme sprig and adjust seasoning.

Notes

Best eaten within a few days. Cream soups do not freeze well.