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Creamy One-Pot Chicken and Wild Rice Soup

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A comforting, creamy soup made in one pot with tender chicken, chewy wild rice, and a rich broth. Perfect for busy weeknights and cozy evenings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3/4 cup wild rice (about 130 g)
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth (1.4 liters)
  • 1 cup heavy cream or half-and-half (240 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 1 teaspoon dried thyme or 2 fresh thyme sprigs
  • 1 bay leaf (optional)
  • Salt and freshly ground black pepper to taste
  • Pinch of crushed red pepper flakes (optional)
  • Fresh parsley or thyme for garnish (optional)

Instructions

  1. Dice the onion, celery, and carrots into small, even pieces. Mince the garlic cloves. Cut the chicken into bite-sized chunks.
  2. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and sauté for 5-7 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant.
  3. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until the edges start to turn white but the chicken is not fully cooked.
  4. Pour in the chicken broth. Add the thyme and bay leaf if using. Bring to a gentle boil.
  5. Stir in the wild rice. Reduce heat to low, cover, and simmer for 40-45 minutes. Stir every 10-15 minutes to prevent sticking and add a splash of broth or water if the soup becomes too thick.
  6. Once the wild rice is tender and the chicken is fully cooked, remove the bay leaf and thyme sprigs. Slowly stir in the heavy cream or half-and-half. Warm through for 5 minutes without boiling to prevent curdling.
  7. Season with salt, black pepper, and crushed red pepper flakes if desired. Stir gently.
  8. Ladle the soup into bowls, garnish with fresh parsley or thyme if desired, and serve warm.

Notes

Do not rush the simmering of wild rice to avoid mushy chicken or burnt bottom. Stir every 10-15 minutes to prevent sticking. Add cream off heat or on very low heat to avoid curdling. If soup thickens after cooling, stir in broth or water when reheating.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, one-pot meal, comfort food, easy dinner, weeknight recipe, gluten-free, dairy-free option

Find it online: https://tempotaste.com/creamy-one-pot-chicken-and-wild-rice-soup-recipe-easy-homemade-comfort-meal/