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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, hearty soup is a hug in a bowl, featuring tender chicken, nutty wild rice, and a velvety broth made with a secret ingredient—cream cheese. It’s a one-pot wonder that’s budget-friendly, picky eater approved, and perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 cup uncooked wild rice
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 4 ounces cream cheese, softened
  • ½ cup heavy cream
  • Fresh parsley, chopped (for garnish, optional)
  • Fresh thyme sprigs (for garnish, optional)

Instructions

  1. Sauté the Aromatics: Place your Dutch oven over medium heat and add the 2 tablespoons of butter. Once melted and shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until softened and the onion is translucent.
  2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
  3. Sear the Chicken: Push the vegetables to the sides of the pot and place the chicken thighs in the center. Cook for 3-4 minutes per side until lightly golden.
  4. Add Rice and Liquid: Pour in the uncooked wild rice, chicken broth, and water. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and let simmer for 40-45 minutes, or until the wild rice is tender and has started to split open. Stir every 10 minutes to prevent sticking.
  6. Shred the Chicken: Use tongs to remove the chicken thighs from the pot and place on a cutting board. Let cool slightly, then shred the meat with two forks. Discard any excess fat or gristle.
  7. Create the Creamy Base: In a small bowl, whisk together the softened cream cheese and heavy cream until smooth.
  8. Finish the Soup: Return the shredded chicken to the pot. Slowly pour in the cream cheese mixture, stirring constantly. Let simmer for another 5 minutes until heated through and slightly thickened. Taste and adjust seasoning with more salt and pepper if needed.
  9. Serve: Ladle the soup into bowls and garnish with fresh parsley or thyme sprigs. Serve hot with crusty bread or a simple side salad.

Notes

If the soup is too thick after adding the cream cheese, stir in an extra ½ cup of broth or water. If too thin, let it simmer uncovered for a few more minutes. The wild rice will continue to absorb liquid as the soup sits, so leftovers may need a splash of broth when reheating.

Nutrition

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

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