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Creamy One-Pot Chicken and Wild Rice Soup

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A rich, hearty, and deeply satisfying soup made in one pot with tender chicken, perfectly chewy wild rice, and a velvety broth. It’s comfort food that doesn’t require hours in the kitchen or a sink full of dirty dishes.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts
  • 1 cup (180g) wild rice blend
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 2 tbsp (28g) unsalted butter
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Sauté the vegetables: Place a large Dutch oven over medium heat and add the butter. Once melted, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
  2. Add the garlic and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
  3. Add the broth, rice, and chicken: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the wild rice blend, bay leaves, and a generous pinch of salt and pepper. Nestle the chicken into the liquid.
  4. Bring to a boil, then simmer: Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer gently for 35-40 minutes until the rice is tender and the chicken is cooked through.
  5. Remove and shred the chicken: Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. Let rest for a couple of minutes, then shred with two forks. Discard the bay leaves.
  6. Stir in the cream and chicken: Return the shredded chicken to the pot. Reduce heat to low and slowly stir in the heavy cream. Let warm through for 2-3 minutes without boiling. Adjust seasoning with more salt and pepper if needed.
  7. Serve and garnish: Ladle the soup into bowls and top with fresh parsley if desired. Serve immediately with crusty bread or a simple side salad.

Notes

Don’t rush the rice; a gentle simmer is key. Season as you go for depth. Shred chicken while warm. Add cream at the end over low heat to prevent curdling. Soup tastes even better the next day; add a splash of broth when reheating.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, one-pot meal, comfort food, fall soup, winter soup

Find it online: https://cooksybite.com/creamy-one-pot-chicken-and-wild-rice-soup-recipe/