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Cozy Chicken and Wild Rice Soup

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A comforting and hearty soup featuring tender chicken thighs, earthy wild rice, and fragrant herbs simmered to perfection. Perfect for chilly evenings and easy weeknight meals.

Ingredients

Scale
  • 1 cup wild rice blend
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Bone-in chicken thighs, skin removed (about 4-6 thighs)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Rinse 1 cup of wild rice blend under cold water until water runs clear, then drain. Peel and dice 2 medium carrots, chop 2 celery stalks, finely chop 1 medium yellow onion, and mince 3 garlic cloves. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown but not cooked through. Remove chicken and set aside.
  3. In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat for 5-7 minutes until softened and fragrant. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
  4. Pour in 6 cups of chicken broth. Stir in 2 teaspoons fresh thyme (or 1 teaspoon dried) and 1 bay leaf. Return the browned chicken thighs to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let everything simmer gently for 45 minutes to 1 hour, until the chicken is cooked through and the wild rice is tender but still slightly chewy. Add extra broth or water if the soup becomes too thick.
  6. Remove the chicken thighs from the pot and shred the meat with two forks, discarding bones. Return the shredded chicken to the soup.
  7. Stir in ½ cup heavy cream. Taste and season with salt and freshly ground black pepper as needed. Heat through gently for another 5 minutes but do not boil once the cream is added.
  8. Remove the bay leaf. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm.

Notes

Browning the chicken adds flavor and richness. Rinse wild rice well before cooking. Add cream last and heat gently to avoid curdling. Soup thickens as it cools; add broth or water if too thick. Can substitute dairy-free cream alternatives for lactose intolerance.

Nutrition

Keywords: chicken soup, wild rice soup, comforting soup, easy chicken recipe, cozy meal, homemade soup, autumn soup, hearty soup

Find it online: https://fizzlefork.com/cozy-chicken-and-wild-rice-soup-recipe-easy-homemade-comforting-meal/