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Creamy One-Pot Chicken and Wild Rice Soup (Easy Comfort)

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A hearty, creamy soup with wild rice and chicken that cooks in one pot. It’s a complete meal that’s easy enough for a weeknight and impressive enough for company.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup heavy cream
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Prep your vegetables (5 minutes): Dice the onion, carrots, and celery into small, even pieces — about 1/4-inch cubes. Mince the garlic.
  2. Sauté the aromatics (8 minutes): Place your Dutch oven over medium heat and add 4 tablespoons of butter. Once melted and bubbling, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and onion is translucent — about 5 to 6 minutes. Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
  3. Add the herbs and seasonings (1 minute): Stir in the dried thyme, dried rosemary, and bay leaf. Cook for about 30 seconds, stirring constantly.
  4. Add the liquid and rice (2 minutes): Pour in 4 cups of chicken broth and 2 cups of water. Add 1 cup of wild rice blend and 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir everything together, scraping the bottom of the pot to release any browned bits.
  5. Add the chicken (1 minute): Nestle the chicken breasts or thighs into the liquid. Bring the liquid to a boil over high heat.
  6. Simmer the soup (40 to 45 minutes): Once boiling, reduce the heat to low so it’s at a gentle simmer. Cover the pot with the lid slightly ajar. Let it simmer for 40 to 45 minutes, or until the rice is tender and has started to split open and the chicken is cooked through.
  7. Shred the chicken (3 minutes): Using tongs or two forks, carefully remove the chicken from the pot and transfer it to a cutting board. Let it cool for a minute or two, then shred it into bite-sized pieces.
  8. Add the cream and return the chicken (2 minutes): Reduce the heat to the lowest setting. Slowly pour in 1 cup of heavy cream while stirring constantly. Return the shredded chicken to the pot. Stir gently to combine. Taste and adjust salt and pepper as needed. Remove the bay leaf.
  9. Rest and serve (5 minutes): Let the soup sit off the heat for about 5 minutes before serving. Ladle into bowls and garnish with fresh parsley if desired.

Notes

The soup will continue to thicken as it sits because the wild rice keeps absorbing liquid. If making ahead, you might need to add a splash of broth or water when reheating. Don’t skip the resting step — it makes a real difference in the final texture.

Nutrition

Keywords: chicken soup, wild rice soup, one-pot meal, creamy soup, comfort food, easy dinner

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