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Cozy One-Pot Chicken and Wild Rice Fall Soup

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A hearty, creamy one-pot chicken and wild rice soup that tastes like it’s been simmering all day but comes together in just 45 minutes. Perfect for a cozy fall evening.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup wild rice blend
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Stir in the dried thyme, rosemary, sage, salt, and pepper. Cook for about 1 minute, stirring constantly, until the herbs smell toasty and aromatic. Then add the wild rice blend and stir to coat everything in the oil and herbs.
  3. Add the chicken broth, water, and bay leaf. Give everything a good stir, scraping up any browned bits from the bottom of the pot.
  4. Nestle the chicken breasts into the liquid. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
  5. After 25 minutes, remove the lid and check the rice. It should be tender but still have a little chew. The chicken should be cooked through and register 165°F on an instant-read thermometer. If the rice isn’t done yet, cover and simmer for another 5-10 minutes.
  6. Use tongs to transfer the cooked chicken breasts to a cutting board. Let them cool for a minute or two, then use two forks to shred the meat into bite-sized pieces.
  7. Return the shredded chicken to the pot. Stir in the heavy cream and let it simmer for another 2-3 minutes, just until everything is heated through and the broth looks velvety. Taste and adjust the salt and pepper.
  8. Ladle the soup into bowls and garnish with fresh parsley.

Notes

If the soup seems too thick after the rice cooks, add a little more broth or water to thin it out. Wild rice absorbs a lot of liquid, so it’s normal to need a splash more. For a dairy-free version, swap heavy cream for full-fat coconut milk. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken soup, wild rice soup, fall soup, one-pot meal, creamy chicken soup, easy dinner

Find it online: https://zoeplate.com/cozy-one-pot-chicken-and-wild-rice-fall-soup-easy-fall-dinner-recipe/