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Easy One-Pot Creamy Chicken and Wild Rice Soup

one pot creamy chicken and wild rice soup - featured image
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This creamy chicken and wild rice soup comes together in one pot with no pre-cooking required. It’s a quick, comforting weeknight meal that delivers rich flavor with minimal cleanup.

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 cup uncooked wild rice blend
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
  4. Pour in the chicken broth slowly, stirring constantly. Add the dried thyme, rosemary, bay leaves, and a generous pinch of salt and pepper.
  5. Add the wild rice and stir to combine. Nestle the chicken breasts (or thighs) into the liquid.
  6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 35-40 minutes.
  7. Check the rice after 35 minutes. It should be tender but still have a slight chew. If too firm, let it go another 5-10 minutes.
  8. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
  9. Return the shredded chicken to the pot. Stir in the heavy cream and let it warm through for 2-3 minutes. Do not let it boil after adding the cream.
  10. Taste and adjust seasoning. Remove the bay leaves.
  11. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.

Notes

For a gluten-free version, use 1 tablespoon cornstarch mixed with 2 tablespoons cold water instead of flour. For a dairy-free version, substitute heavy cream with full-fat coconut milk and butter with olive oil. The soup thickens as it sits; add a splash of broth or milk when reheating. Freeze before adding cream for best results.

Nutrition

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

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