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Creamy One Pot Chicken and Wild Rice Soup

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A comforting, quick, and easy one-pot soup made with shredded chicken, wild rice blend, and a creamy broth. Perfect for busy weeknights and late-night cravings.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 cup dry wild rice blend
  • 1 teaspoon dried thyme
  • 1 dried bay leaf
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
  • Frozen peas (optional)

Instructions

  1. Heat butter in a large pot or Dutch oven over medium heat. Add diced onions, carrots, and celery. Cook for 5-7 minutes until softened and onions are translucent.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in the dry wild rice blend, dried thyme, and bay leaf. Pour in the chicken broth, scraping the bottom of the pot to release browned bits.
  4. Bring the mixture to a boil, then reduce heat to low. Cover with a lid slightly ajar and simmer for 25-30 minutes until rice is tender.
  5. Stir in the shredded chicken and let it heat through for about 5 minutes.
  6. Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste.
  7. Remove the bay leaf. Garnish with fresh parsley if desired and serve hot.

Notes

If using only wild rice instead of a blend, you may need more liquid and time. Do not add cream too early to prevent separation. If the soup is too thick after storing, add more broth or water when reheating. For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream.

Nutrition

Keywords: chicken soup, wild rice soup, one pot meal, comfort food, easy dinner, creamy soup, rotisserie chicken recipe

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