This hearty and creamy Chicken and Wild Rice Soup with Butternut Squash is the perfect combination of cozy comfort and weeknight convenience.
When it comes to hearty, cold weather soups, stews, and chowders I've got you covered. I invite you to visit these other recipes I'm sure you're going to love: Roasted Broccoli and Cheddar Soup, 15 Minute Creamy Turkey Potato Soup, Reuben Soup with Rye Croutons, Slow Cooker Split Pea Soup with Ham Hocks, and Baked Bean Soup with Beef and Bacon.
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Table of Contents Found Here
- The ingredient list for making creamy chicken and wild rice soup with butternut squash:
- Visit me in my kitchen while I make this recipe:
- Why you'll love this fall soup:
- Would spinach be a good replacement for the arugula in this recipe?
- Can this soup be made vegetarian?
- How many servings does this recipe make?
- Make ahead and storage suggestions:
- Can microwave ready rice be used instead of box rice?
- What to serve alongside chicken and wild rice soup?
- Key Recipe Takeaways
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making creamy chicken and wild rice soup with butternut squash:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Visit me in my kitchen while I make this recipe:
Why you'll love this fall soup:
Rotisserie or leftover chicken, prepared butternut squash soup, frozen squash, and packaged long grain and wild rice make it possible to have this flavorful fall-inspired soup on the table in under 30 minutes.
With savory onion and garlic, a touch of warm nutmeg, and fresh arugula stirred in at the end, it tastes like it simmered far longer than it did.
Would spinach be a good replacement for the arugula in this recipe?
Yes, it would be amazing.
Feel free to add either frozen, chopped spinach (no need for thawing), or fresh baby spinach leaves (2 or more cups).
Spinach and nutmeg is also a natural pairing so his particular swap would be incredible!
Can this soup be made vegetarian?
Yes, easily.
Omit the chicken, and use vegetable stock in place of the chicken broth.
How many servings does this recipe make?
As written this flavorful soup takes approximately 30 minutes from start to dinner.
However, should you decide to use raw butternut squash cubes and not frozen, thawed cubes, the simmer time on this soup will be longer in order to fully cook the squash.
Make ahead and storage suggestions:
Feel free to make the rice a few days in advance and keep it in an airtight refrigerator container, if needed.
This soup freezes beautifully. Make sure to store it in an airtight freezer container or freezer bag and freeze for up to 3 months.
Can microwave ready rice be used instead of box rice?
Yes it sure can.
In addition you can swap out the kind of rice you use to meet your flavor and or texture preferences.
Either instant or long-cooking rice can be used. Just be sure to cook the rice according to package or box directions before adding it to the soup.
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What to serve alongside chicken and wild rice soup?
There's nothing like a good biscuit or bread to help sop up all that delicious broth at the bottom of the bowl so you won't miss a drop.
Key Recipe Takeaways
- This chicken and wild rice soup with butternut squash combines hearty flavors and convenience, ready in under 30 minutes.
- You can easily make this soup vegetarian by omitting chicken and using vegetable stock instead.
- Make-ahead options exist; the soup freezes well for up to 3 months.
- Serve alongside biscuits or bread to soak up the delicious broth.
- Explore similar recipes like Roasted Broccoli and Cheddar Soup and Creamy Turkey Potato Soup for more cozy meal ideas.
Printable Recipe Card
Chicken and Wild Rice Soup
Equipment
- silicone spoonula optional
- garlic press optional
- 3 quart saucepan for cooking rice
- nutmeg grater optional
- microplane optional
Ingredients
- 1 tablespoon avocado oil
- 2 tablespoons butter salted
- 2 boxes Uncle Ben's Long Grain and Wild Rice prepared according to package directions,
- 1 large (approximately 2 cups) onion chopped
- 4 large (approximately 1½ tablespoons) garlic cloves minced
- 1 bag (9 ounces) frozen butternut squash chunks thawed and cut into bite-sized chunks
- 2 jars (16 ounces each jar) butternut squash soup
- 2 cups cooked chicken leftovers or rotisserie
- 2 cups chicken broth lower-sodium
- 2 cups fresh arugula
- ⅛ teaspoon grated nutmeg
- 1½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Cook the long grain and wild rice according to package directions. Set aside.
- Heat the oil and butter in a Dutch oven or heavy-bottom soup pot over medium heat.Add the onion and garlic and sauté for 3-5 minutes until the onions start to become translucent.
- Add the two jars of butternut squash soup to the pot along with the prepared rice, chicken broth and the thawed butternut squash chunks. Stir well to combine. Simmer for 10 minutes.Add the cooked chicken, grated nutmeg, salt and pepper to the soup along with the fresh arugula.Simmer for an additional 10-15 minutes.
- Ladle the soup into bowls and serve hot.
Notes
Nutrition
I sincerely hope you will enjoy making, serving, and of course eating, this hot and hearty fall soup featuring butternut squash as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
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