Approximate values estimated by AI
Quick Chicken and Wild Rice Soup
70% authentic · American
A simplified version of the classic, using pre-cooked chicken and a quicker cooking rice blend for a delicious soup on a busy weeknight.
Ingredients
- Rotisserie chicken2 cups, shredded
- Quick-cooking wild rice blend1 cup
- Olive oil2 tbsp
- Yellow onion1 cup, diced
- Celery stalks1 cup, diced
- Carrots1 cup, diced
- Chicken broth6 cups
- Evaporated milk1 cup
- Cornstarch2 tbsp
- Water1/4 cup
- Saltto taste
- Black pepperto taste
- Fresh chives2 tbsp, chopped
Steps
- 1
Cook quick-cooking wild rice blend according to package directions. Drain and set aside.
- 2
In a large pot, heat olive oil over medium heat. Add diced onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- 3
Pour in chicken broth and bring to a simmer.
- 4
In a small bowl, whisk together evaporated milk, cornstarch, and water until smooth.
- 5
Gradually whisk the milk mixture into the simmering broth. Cook, stirring, until the soup thickens, about 3-5 minutes.
- 6
Stir in the shredded rotisserie chicken and cooked wild rice. Heat through for about 5 minutes.
- 7
Season with salt and black pepper to taste. Garnish with chopped chives before serving.
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