Print

Cozy One-Pot Chicken and Wild Rice Fall Soup

chicken and wild rice soup - featured image
Print Recipe

A warm, nutty, and deeply comforting soup made with tender chicken, wild rice, and a silky broth. This one-pot wonder is perfect for crisp fall days and gets even better the next day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup uncooked wild rice
  • 6 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened and onion is translucent.
  2. Stir in minced garlic and cook for one more minute, being careful not to burn it.
  3. Season chicken thighs with a pinch of salt and pepper. Push vegetables to the sides of the pot and place chicken in the center. Cook for about 3 minutes per side until lightly browned.
  4. Pour in chicken broth, then add wild rice, dried thyme, crushed rosemary, and bay leaves. Stir to combine, ensuring rice is submerged. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 40 minutes.
  5. After 40 minutes, check wild rice for tenderness. It should be tender but still have a pleasant chew. If too firm, simmer for another 5 to 10 minutes.
  6. Remove chicken thighs from pot using tongs and place on a cutting board. Let cool for a minute or two, then shred with two forks.
  7. Return shredded chicken to the pot. Discard bay leaves.
  8. Reduce heat to low and stir in heavy cream. Warm through for about 2 minutes, but do not let it boil.
  9. Taste and adjust salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or a simple side salad.

Notes

For best results, use chicken thighs as they stay juicier during simmering. If using chicken breasts, add them later in the cooking process. Let cream come to room temperature before adding to avoid curdling. Soup thickens as it sits; add a splash of broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: chicken and wild rice soup, one-pot soup, fall soup, creamy chicken soup, wild rice soup, comfort food, easy soup recipe

Find it online: https://clunkcook.com/cozy-one-pot-chicken-and-wild-rice-fall-soup/