Chicken and Wild Rice Soup

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This Chicken and Wild Rice Soup with Butternut Squash uses rotisserie chicken and convenient shortcuts for a cozy dinner ready in under 30 minutes.

Prep Time15

Cook Time20

Total Time35

Course: main course - chicken, Main Course Soup

Cuisine: American

Keyword: butternut squash soup, chicken and wild rice soup, fall soup, wild rice and butternut squash soup

Servings: servings

Calories: 139kcal

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

Get Recipe Ingredients

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.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.