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As I continue to share some of my favourite 20 minute dinner recipes, I had to include my Rotisserie Chicken & Rice Soup. In fact, this recipe may be one of the easiest, and quickest dinners in the entire series; so if you need something hearty, nutritious and wholesome, you’re going to want to make this.
As I’m sure some of you are familiar with, I make my Homemade Chicken Broth on repeat; it’s one of my favourite recipes to have on hand when the kids get sick, or I need a cup of something warm and comforting. My rotisserie Chicken & Rice Soup is a recipe I turn to when I don’t have any Homemade Chicken Broth on hand, but want something quick, healthy and nourishing. This is a great recipe to make when your little ones get hit with a stomach bug, and you don’t have a ton of time to be cooking. This recipe works really well without the broccoli too, so if your kids aren’t a fan, and would rather this without the green stuff, rest assured it still works well.
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more soup recipes?
Don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
5 steps to make Chicken & Rice Soup
- Cook your rice: or better yet, use any leftover rice you may have.
- Prepare your chicken: using a hand blender, or two forks, shred the chicken and set it aside.
- Sauté your veggies: let the shallot, garlic, and broccoli saute for 2-3 minutes, or until fragrant.
- Add your stock: add your stock, and chicken back to the pot and mix to combine.
- Garnish: the toppings are my favourite part of this soup; the soy sauce, sesame oil, and sriracha takes this soup from your basic chicken and rice soup to something more flavourful and elevated.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Chicken & Rice Soup. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil
- garlic cloves
- shallot
- broccoli florets
- wild rice
- rotisserie chicken
- chicken stock
- soy sauce
- sesame oil
- sriracha
- green onions
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat your Chicken & Rice Soup, simply microwave for 30-45 seconds or heat in a small saucepan on the stove for 2-3 minutes, or until heated throughout. I also recommend adding a splash of chicken stock to your leftovers before reheating as it can become thicker when refrigerated.
Freezing: pop this in an airtight container and freeze for up to 3 months.
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Chicken & Rice Soup
Ingredients
- 2 tbsp olive oil , extra virgin
- 3 garlic cloves, minced
- 1 shallot, chopped fine
- 2 cups broccoli florets, roughly chopped into bite sized pieces
- 1 cup cooked wild rice, or rice of choice
- 1 small/medium rotisserie chicken, shredded
- 6-8 cups salted chicken stock, depending how much broth you like in your soup
- 1 tsp soy sauce, low sodium, to garnish
- 1/4 tsp sesame oil, to garnish
- sriracha, to taste
- green onions, to garnish
Instructions
- If you don't have leftover cooked rice to use in this recipe, start by preparing your rice in a small pot and set aside until ready to use.
- Remove all of the meat from the rotisserie chicken (I remove the skin as well), add it to a large bowl and using a hand blender, blend the chicken until it leaves small shreds. About 2 minutes.Alternatively, you can use two forks to shred the chicken.Set aside until ready to use.
- To a large pot, add your olive oil.Add your shallot and garlic and sauté for 2-3 minutes, just until fragrant.
- Add your broccoli and cook for 1-2 minutes, just until the broccoli begins to soften.
- Add your chicken, rice, and chicken stock. *Tip: start with 6 cups of stock, adding more if you want. If you aren't using a salted chicken stock, you will need to add salt to taste.
- Bring soup to a boil for 1-2 minutes.
- Dish up, top with soy sauce, sesame oil, sriracha and green onions.
Nutrition information is automatically calculated, so should only be used as an approximation.
