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Wild Rice Soup

Wild Rice Soup

Make this hearty soup with Boston Market Rotisserie Chicken or Turkey leftover from your feast.


  • Serves 6-8
  • 2 Boston Market chicken breast halves (cooked, boneless and cubed)
  • 6 cups chicken broth
  • 1 (6 ounce) package long grain and wild rice blend, quick cooking version (use seasoning packet)
  • 1 teaspoon salt and pepper mix
  • Dash of cayenne pepper
  • 4 oz. Amaretto
  • 1/2 cup all-purpose flour
  • 3/4 cup butter (12 tbsp. or a stick and a half)
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup assorted roasted peppers, diced, peeled, seeded
  • 3 cups heavy cream
  • Garnish – toasted almonds and chopped chives


    • Open rice, pull out seasoning packet and set aside.
    • In a small bowl, combine pepper and flour. Set aside.
    • In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
    • In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and sauté for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Sauté roux for 3-4 minutes to cook out raw flour taste.
    • Open rice, pull out seasoning packet and set aside.
    • Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Add Amaretto and roasted peppers.
    • Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 minutes.
    • Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sautéing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. Top with toasted almonds and chives.