Print

Cozy One-Pot Creamy Chicken and Wild Rice Soup – Easy Fall Dinner

creamy chicken and wild rice soup - featured image
Print Recipe

A comforting, creamy chicken and wild rice soup made in one pot, perfect for chilly fall evenings. This recipe delivers a silky texture and nutty flavor from wild rice, with simple ingredients and easy steps.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup (180g) wild rice blend
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first: Dice the onion, carrots, and celery into uniform pieces (about 1/4-inch). Mince the garlic. Cut the chicken into bite-sized chunks.
  2. Sauté the vegetables: Melt 2 tablespoons of butter in your Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the onions are translucent and the carrots start to soften.
  3. Add the garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the chicken: Push the vegetables to the sides and add the remaining 2 tablespoons of butter. Add the chicken pieces in a single layer. Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  5. Make the roux: Sprinkle the flour over the chicken and vegetables. Stir constantly for 1-2 minutes until the flour is fully incorporated and starts to turn golden.
  6. Add the broth slowly: Pour in the chicken broth while stirring continuously to prevent lumps. Add about a cup at a time, stirring well between each addition.
  7. Add the rice and seasonings: Stir in the wild rice blend, dried thyme, dried rosemary, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a gentle boil, then reduce heat to low.
  8. Simmer until rice is tender: Cover the pot and let it simmer for 40-45 minutes, stirring occasionally to prevent sticking.
  9. Check the rice: After 40 minutes, taste a few grains of rice. It should be tender but still have a slight chew. If still hard, simmer another 5-10 minutes.
  10. Add the cream: Remove the bay leaves and discard. Reduce heat to low and slowly stir in the heavy cream. Let it warm through for 2-3 minutes, but do not let it boil.
  11. Adjust seasoning: Taste and add more salt and pepper if needed (usually another 1/2 teaspoon of salt).
  12. Serve and garnish: Ladle into bowls and top with fresh parsley if desired. Serve hot with crusty bread or buttery crackers.

Notes

Don’t rush the roux; cook the flour properly to avoid a pasty taste. Keep heat gentle to prevent scorching and cream separation. Salt in stages as wild rice absorbs sodium. Let the soup rest for 15-20 minutes for better flavor. If too thick after adding cream, stir in extra broth or water. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and simmer 5 more minutes.

Nutrition

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

Find it online: https://coracooks.com/cozy-one-pot-creamy-chicken-and-wild-rice-soup-easy-fall-dinner/