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Cozy Creamy Chicken Wild Rice Soup – Easy One-Pot Recipe

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This cozy creamy chicken wild rice soup is a one-pot wonder that combines tender chicken, nutty wild rice, and a velvety broth. It’s the perfect comfort food for cold days, made with simple ingredients and a foolproof technique for a stable, luscious base.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup uncooked wild rice
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients: Dice the onion, carrots, and celery into uniform pieces, about 1/4-inch. Mince the garlic. Pat the chicken dry with paper towels and season both sides with salt and pepper. Rinse the wild rice in a fine-mesh strainer if needed.
  2. Sear the chicken: Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the vegetables: Reduce heat to medium and add the remaining 3 tablespoons of butter. Once melted, add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute until fragrant.
  4. Build the roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes until the mixture is thick and pasty.
  5. Add the liquid: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Scrape the bottom of the pot to release any browned bits.
  6. Add the rice and seasonings: Stir in the wild rice, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce heat to low. Nestle the seared chicken pieces back into the pot.
  7. Simmer: Cover the pot with the lid slightly ajar and simmer gently for 45-50 minutes, until the rice is tender and starting to split open.
  8. Shred the chicken: Remove the chicken pieces to a cutting board and shred with two forks. Discard the bay leaves. Return the shredded chicken to the pot.
  9. Finish with cream: Reduce heat to low and slowly stir in the half-and-half. Warm through for 2-3 minutes, but do not let it boil. Adjust salt and pepper to taste.
  10. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately with crusty bread or crackers.

Notes

The rice continues to absorb liquid as the soup sits. If making ahead, add a splash of broth or water when reheating. For best results, let the soup rest 10-15 minutes before serving to allow flavors to meld.

Nutrition

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

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