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Cozy One-Pot Chicken and Wild Rice Soup – Best Easy Recipe

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A deeply flavorful, creamy chicken and wild rice soup that tastes like it simmered all afternoon but comes together in about an hour, all in one pot.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup wild rice, rinsed
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 to 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  2. Toast the wild rice: Add the rinsed wild rice to the pot and stir for about 2 minutes to deepen its nutty flavor.
  3. Add the broth, water, and seasonings: Pour in the chicken broth and water. Add the thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
  4. Add the chicken: Nestle the chicken into the liquid. Bring to a gentle boil over medium-high heat.
  5. Simmer the soup: Reduce heat to low, cover, and simmer for 40 to 45 minutes until the rice is tender and the chicken is cooked through.
  6. Remove and shred the chicken: Transfer the chicken to a cutting board. Let rest for a minute, then shred with two forks.
  7. Stir in the cream and chicken: Return the shredded chicken to the pot. Remove the bay leaf. Reduce heat to low and slowly stir in the heavy cream. Warm through for 2 to 3 minutes without boiling.
  8. Taste and adjust seasoning: Adjust salt and pepper to taste.
  9. Serve and garnish: Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

Do not rush the simmer; wild rice needs 40-45 minutes. Use a gentle simmer, not a boil. Shred chicken while warm. Add cream at the very end over low heat to prevent curdling. Soup tastes even better the next day.

Nutrition

Keywords: chicken and wild rice soup, one-pot soup, creamy chicken soup, wild rice soup, easy soup recipe, cozy soup, winter soup

Find it online: https://fizzlefork.com/cozy-one-pot-chicken-and-wild-rice-soup-best-easy-recipe/