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Cozy Fall Harvest Chicken and Wild Rice Soup

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A rich and velvety chicken and wild rice soup with perfectly chewy rice, tender shredded chicken, and a deeply savory broth made with roasted vegetables, fresh herbs, and a touch of cream. This comforting fall soup is hearty enough for a main course and perfect for meal prep.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
  • ½ teaspoon dried rosemary
  • ½ cup dry white wine (optional, substitute with chicken broth)
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 cup uncooked wild rice (100% wild rice, not a blend)
  • 2 cups water or broth (for cooking rice)
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Rinse 1 cup wild rice under cold water. In a medium saucepan, combine rice with 2 cups water or broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 40-50 minutes until tender and grains split open. Drain any excess liquid and set aside.
  2. While rice cooks, dice onion, carrots, and celery into ¼-inch cubes. Mince garlic.
  3. Pat chicken dry and season generously with salt and pepper. Heat 1 tablespoon butter in a Dutch oven over medium-high heat. Sear chicken 4-5 minutes per side until golden brown (not fully cooked). Transfer to a plate.
  4. Reduce heat to medium, add remaining 1 tablespoon butter. Sauté onion, carrots, and celery 6-8 minutes until softened and lightly browned.
  5. Add garlic, thyme, sage, and rosemary. Stir 30-45 seconds until fragrant.
  6. Pour in white wine (or broth) and scrape up browned bits from pot bottom. Simmer 2-3 minutes until reduced by half.
  7. Sprinkle flour over vegetables, stir to coat, and cook 1 minute. Slowly pour in chicken broth and water, stirring constantly. Add bay leaf and return seared chicken to pot. Bring to a gentle boil, reduce heat to low, cover, and simmer 20-25 minutes until chicken is cooked through.
  8. Transfer chicken to a cutting board, let rest 2-3 minutes, then shred with two forks. Discard bay leaf.
  9. Return shredded chicken to pot. Stir in heavy cream and cooked wild rice. Simmer 5-10 minutes over low heat until heated through and slightly thickened. Season with salt and pepper to taste.
  10. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

Cook wild rice separately to prevent mushiness. For best flavor, sear chicken and deglaze the pot. Soup thickens as it sits; add broth when reheating. Freeze without rice for best texture. Can be made dairy-free with olive oil and coconut milk.

Nutrition

Keywords: chicken wild rice soup, fall soup, creamy chicken soup, harvest soup, comfort food, autumn recipe

Find it online: https://ovenmila.com/cozy-fall-harvest-chicken-and-wild-rice-soup/