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Cozy One-Pot Creamy Chicken and Wild Rice Soup

cozy one-pot creamy chicken and wild rice soup - featured image
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This creamy chicken and wild rice soup is a one-pot wonder that’s rich, comforting, and made with simple, wholesome ingredients. Perfect for chilly days, it’s a hug in a bowl that comes together in about an hour.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon salt, plus more to taste
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup whole milk or half-and-half
  • 2 tablespoons fresh parsley, chopped

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 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  2. Add the minced garlic and cook for another minute, stirring constantly.
  3. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to make a roux.
  4. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Scrape the bottom of the pot to release any browned bits.
  5. Add the wild rice blend, dried thyme, dried rosemary, bay leaf, black pepper, and salt. Stir to combine. Bring to a gentle boil, then reduce the heat to low and let it simmer.
  6. Add the chicken breasts or thighs to the pot, submerging them in the liquid. Cover the pot with a lid slightly ajar and simmer for 40 to 45 minutes, until the rice is tender and the chicken is cooked through.
  7. Remove the chicken from the pot using tongs and place it on a cutting board. Let it rest for about 5 minutes, then shred it with two forks or dice it into bite-sized pieces. Discard the bay leaf.
  8. Return the shredded chicken to the pot. Stir in the whole milk or half-and-half. Let the soup simmer for another 5 minutes, just until heated through. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or buttery crackers.

Notes

For extra creamy soup, remove about a cup of cooked rice and vegetables, blend until smooth, then stir back into the pot. The soup tastes even better the next day. If freezing, undercook the rice slightly or freeze the soup base without rice and add freshly cooked rice when reheating.

Nutrition

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

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