Print

Creamy Chicken and Wild Rice Soup – Easy One-Pot Comfort Food

creamy chicken and wild rice soup - featured image
Print Recipe

A rich, velvety soup with tender chicken, nutty wild rice, and classic aromatic vegetables, all made in one pot for easy cleanup. Perfect for cozy fall and winter nights.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice, rinsed
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • Fresh parsley for garnish (optional)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes until softened and onion is translucent. Add minced garlic and cook for 1 minute more, stirring constantly.
  2. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to make a roux, coating the vegetables evenly.
  3. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Add dried thyme, crushed rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and bring to a gentle boil over medium-high heat.
  4. Stir in the rinsed wild rice. Nestle the chicken breasts into the liquid. Reduce heat to low, cover, and simmer gently for 40-45 minutes, until the rice is tender and chicken is cooked through.
  5. Remove the chicken breasts with tongs and let rest for a couple of minutes. Shred with two forks.
  6. Return the shredded chicken to the pot. Pour in the heavy cream and half-and-half. Stir gently and warm through over low heat for about 5 minutes. Do not let it boil. Adjust seasoning with additional salt and pepper to taste.
  7. Remove bay leaves. Ladle into bowls and garnish with fresh parsley if desired. Serve immediately.

Notes

Wild rice can vary in cooking time; if not done after 40 minutes, simmer longer. Do not let the soup boil after adding cream to prevent curdling. The soup thickens as it sits; add broth or milk when reheating. For better flavor, make a day ahead.

Nutrition

Keywords: creamy chicken and wild rice soup, one-pot soup, comfort food, fall soup, winter soup, chicken soup, wild rice soup

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