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Cozy Fall Harvest Chicken and Wild Rice Soup – Easy One-Pot Meal

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A comforting one-pot soup featuring tender chicken, nutty wild rice, and soft vegetables in a velvety broth that tastes like October in a bowl. Perfect for crisp fall days and busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the vegetables. Heat 1 tablespoon of olive oil in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
  2. Add the garlic and herbs. Stir in the minced garlic, dried thyme, rosemary, sage, black pepper, and 1 teaspoon of salt. Cook for 1 minute, just until the garlic is fragrant.
  3. Toast the rice. Add the rinsed wild rice blend to the pot. Stir it around for 1-2 minutes, letting it coat in the oil and herbs.
  4. Pour in the broth. Add 6 cups of low-sodium chicken broth. Scrape the bottom of the pot with your wooden spoon to release any browned bits.
  5. Bring to a boil, then simmer. Increase the heat to high and bring the soup to a rolling boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes. The rice should be tender but still have a slight chew.
  6. Add the chicken. Stir in the 2 cups of shredded cooked chicken. Let it heat through for 3-4 minutes. If the soup looks too thick, add an extra splash of broth or water.
  7. Finish with cream. Remove the pot from the heat. Stir in 1 cup of heavy cream (or half-and-half). Taste and adjust salt and pepper.
  8. Rest and serve. Let the soup sit for 5 minutes before serving. Ladle into bowls, garnish with fresh parsley, and enjoy.

Notes

For meal-prepping, cook the rice separately and add it when reheating to prevent the soup from becoming too thick. The soup tastes even better the next day as flavors meld. To freeze, undercook the rice by 5 minutes. Reheat gently on the stovetop.

Nutrition

Keywords: chicken and wild rice soup, fall soup, one-pot meal, cozy soup, harvest soup, chicken soup, wild rice soup

Find it online: https://cookluma.com/cozy-fall-harvest-chicken-and-wild-rice-soup-easy-one-pot-meal/