Print

Cozy Chicken and Wild Rice Fall Soup

chicken and wild rice fall soup - featured image
Print Recipe

A hearty, creamy soup made with tender chicken, nutty wild rice, and a medley of vegetables. This one-pot wonder is perfect for chilly days and gets even better after a day in the fridge.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 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)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 2 bay leaves
  • ½ teaspoon black pepper
  • ½ teaspoon salt, plus more to taste
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice (not a blend)
  • 1 cup water (if needed to adjust consistency)
  • 3 cups cooked, shredded chicken (from a rotisserie chicken or leftover roasted chicken breasts)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • Fresh parsley, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8 to 10 minutes until soft and the onion is translucent.
  2. Add the garlic and cook for another minute, stirring constantly to prevent burning.
  3. Stir in the dried thyme, bay leaves, salt, and black pepper. Let the spices toast for about 30 seconds.
  4. Pour in the chicken broth and bring to a boil. Scrape up any browned bits from the bottom of the pot.
  5. Add the uncooked wild rice and reduce the heat to low. Cover and let simmer for 45 to 50 minutes until the rice is tender and starting to split open.
  6. Remove the bay leaves. Take about 2 cups of the soup (mostly vegetables and broth, avoiding too much rice) and blend until smooth using an immersion blender or regular blender. Pour the puree back into the pot.
  7. Stir in the shredded chicken and heavy cream. Let simmer for another 5 to 10 minutes until the chicken is heated through. Adjust seasoning with more salt and pepper if needed.
  8. Serve hot, garnished with fresh parsley and Parmesan cheese if desired. If the soup is too thick, stir in a little extra broth or water.

Notes

The rice will continue to absorb liquid as the soup sits. If making ahead, add a splash of broth or water when reheating. For a thinner consistency, add extra broth or water. Rinse wild rice before cooking to remove dust and prevent excess starch.

Nutrition

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

Find it online: https://prismtaste.com/cozy-chicken-and-wild-rice-fall-soup-best-easy-recipe/