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Creamy One-Pot Chicken and Wild Rice Soup

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A comforting, creamy soup made in one pot with tender chicken, wild rice, and aromatic vegetables. Perfect for cozy nights and quick weeknight meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), cubed or shredded
  • 1 cup (190g) wild rice or wild rice blend
  • 1 medium onion, diced
  • 2 celery stalks, sliced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 cup (240ml) heavy cream or half-and-half (or coconut milk for dairy-free)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (about 30g) unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • Optional: 1 cup sliced cremini or button mushrooms
  • Optional: Fresh parsley or thyme leaves for garnish

Instructions

  1. Prep your ingredients: dice onion, celery, carrots; mince garlic; cut chicken into 1-inch cubes; set herbs and seasonings aside.
  2. In a large pot over medium heat, melt butter. Add onion, celery, and carrots; cook about 5 minutes until softened and onion is translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Increase heat slightly, add chicken pieces, and cook until starting to brown but not fully cooked, about 3-5 minutes.
  5. Sprinkle flour over chicken and vegetables; stir constantly for 2-3 minutes to cook out raw flour taste.
  6. Slowly whisk in chicken broth to avoid lumps. Stir in wild rice, dried thyme, parsley, bay leaf, salt, and pepper.
  7. Bring to a gentle boil, then reduce to low simmer. Cover partially and cook for 35-40 minutes, stirring occasionally, until wild rice is tender but still slightly chewy. Add mushrooms halfway through if using.
  8. Remove bay leaf. Stir in heavy cream or half-and-half slowly, warming through without boiling. Adjust salt and pepper to taste.
  9. Serve warm, garnished with fresh parsley or thyme if desired.

Notes

Do not overcook wild rice to avoid mushiness. Use low-sodium broth to control saltiness. If soup thickens after resting, stir in broth or water before reheating. Leftover shredded rotisserie chicken can be used as a shortcut. For dairy-free, substitute cream with coconut milk and butter with olive oil.

Nutrition

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

Find it online: https://juliamadeit.com/creamy-one-pot-chicken-and-wild-rice-soup-recipe-easy-homemade-comfort-meal/