Weeknight Chicken Wild Rice Soup
Weeknight Chicken and Wild Rice Soup is the basically the same recipe as this Leftover Turkey and Wild Rice Soup but I swapped the leftover turkey for rotisserie chicken and canned broth instead of homemade to make an easy weeknight shortcut. This soup is packed with flavor and comes together in no time!
CHICKEN AND WILD RICE SOUP
One of the most popular recipes on the blog is Leftover Turkey and Wild Rice Soup which uses leftover turkey and homemade turkey stock. The soup is hearty and homey and the flavor comes from wild rice and a ton of veggies. It’s popular for good reason! I make it every year during the holidays and it’s the perfect way to use up leftover turkey.
Craving it last week but I didn’t have turkey OR homemade stock so I swapped out the turkey for rotisserie chicken (thank you, Costco!) and the homemade turkey stock for canned chicken broth. It was just as good as the original and totally hit the spot!
MAKING SOUP AT HIGH ALTITUDE
It is a misconception that high altitude only affects baking. I find that when I make soups and stews I always have to add a little extra. The air is thinner the higher in elevation you go. Water boils at a lower boiling point. Liquids evaporate and you’ll need to plan on adding 15-20% more liquid than a recipe calls for. It still befuddles me at how the liquid in soups just seems to disappear. I’ve been cooking at altitude for a LONG time and it still shocks me.
In short, add more liquid than you think you need!
INGREDIENTS FOR CHICKEN AND WILD RICE SOUP
–butter for richness and flavor
–onions, carrots, celery, mushrooms– gotta get your veggies in
–wild rice– get the real deal, a wild rice blend just isn’t as good
–half and half– it’s soooooooo worth it
–fresh herbs– crucial
–tamari or soy sauce– I know it sounds weird but it adds depth and umami
–leftover shredded chicken- rotisserie or any leftover chicken is good
–canned chicken broth– go with low sodium so the soup is not too salty
SHORTCUTS AND TIPS FOR MAKING CHICKEN SOUP
This soup is pretty versatile. Don’t feel like you need to stick to the recipe to a tee. Feel free to swap whatever veggies you have on hand. Using leftover rotisserie is a great shortcut! Whenever I roast a chicken, I always pick the meat off after and either put in the freezer or plan on using it the next night. Soup is my go to!
OTHER SOUP RECIPES YOU MIGHT LIKE:
photos by Deborah DeKoff/ recipe by Mountain Mama CooksPrint
- 4 tablespoons butter
- 1/2 cup diced onion
- 1/4 cup diced carrots
- 3/4 cup diced celery
- 6 oz mushrooms, stems removed and chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 tablespoon soy sauce (or tamari if you’re gluten free)
- 1 bay leaf
- 1/4 cup wild rice
- 2 1/2 cups shredded, cooked chicken
- 1/4 cup half and half
- 1 tablespoon chopped fresh thyme
- salt and pepper to taste
- In a large stock pot, melt the butter over medium heat. Add onion, carrot and celery and cook about 10 minutes until onions are soft and translucent. Add the mushrooms and garlic and cook about 5 minutes more.
- Add flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through.
- Add the turkey stock, soy sauce, and bay leaf. Stir to break up any flour bits. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 10 minutes.
- Add wild rice and simmer for 35 minutes.
- Lastly, add shredded chicken, half and half, thyme, and season to taste with salt and pepper. Cook for 20 minutes more just to warm chicken through.