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Cozy One-Pot Creamy Chicken and Wild Rice Soup

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A hearty, creamy chicken and wild rice soup made entirely in one pot. This comforting recipe features tender chicken, nutty wild rice, and a velvety broth, perfect for cozy evenings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth (low-sodium if preferred)
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 cup wild rice blend (e.g., Lundberg brand)
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large)
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 2 tablespoons all-purpose flour (optional, for extra thickness)
  • Fresh parsley, chopped (for garnish)
  • Fresh thyme sprigs (for garnish)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
  2. Stir in the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
  3. Pour in the chicken broth and water. Add the dried thyme, rosemary, bay leaf, black pepper, and salt. Stir, scraping up any browned bits from the bottom of the pot.
  4. Stir in the wild rice blend. Nestle the chicken breasts into the liquid, ensuring they are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Do not lift the lid during this time.
  5. After 30 minutes, remove the lid. The rice should be tender but still have a slight chew. If too firm, cover and cook for another 5-10 minutes. The chicken should be cooked through (internal temperature of 165°F).
  6. Using tongs, remove the chicken breasts from the pot and let cool for 2-3 minutes on a cutting board. Shred with two forks.
  7. If a thicker soup is desired, whisk the flour into the heavy cream until smooth. Slowly pour this mixture into the pot while stirring constantly to prevent lumps.
  8. Return the shredded chicken to the pot. Stir and let simmer for 5 more minutes, uncovered, to meld flavors. The soup should be thick enough to coat the back of a spoon.
  9. Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper if needed. Ladle into bowls and garnish with fresh parsley and thyme sprigs.

Notes

For best results, let the cream sit at room temperature for 15 minutes before adding to prevent curdling. Do not boil after adding cream. The soup thickens as it sits; add a splash of broth when reheating. For freezing, freeze before adding cream and chicken, then add when reheating.

Nutrition

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

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