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Cozy One-Pot Chicken and Wild Rice Soup

chicken and wild rice soup - featured image

A quick, comforting one-pot meal featuring wild rice blend, tender chicken, and aromatic vegetables in a creamy broth. Perfect for busy weeknights and ready in about 30 minutes.

Ingredients

Scale
  • 2 tablespoons butter or olive oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup dry wild rice blend
  • 4 to 5 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced
  • ½ cup heavy cream or half-and-half (optional)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat butter or olive oil in a 5-to-6-quart Dutch oven over medium heat.
  2. Add diced onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and vegetables soften.
  3. Stir in minced garlic, dried thyme, and bay leaf. Cook for 30 seconds to 1 minute until fragrant.
  4. Add the dry wild rice blend to the pot. Stir with vegetables for about 2 minutes to toast the rice.
  5. Pour in chicken broth, scraping the bottom of the pot to release browned bits. Add shredded chicken and bring to a boil.
  6. Reduce heat to low, cover with a lid, and simmer for 20-25 minutes until rice is tender but chewy. Stir occasionally.
  7. Remove the bay leaf. Stir in heavy cream if using.
  8. Taste and season with salt and black pepper. Adjust consistency with more broth if needed.
  9. Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty bread.

Notes

Use low-sodium broth to control saltiness. If using fresh chicken, cook thighs for better texture. Wild rice continues to absorb liquid after cooking, so leave soup slightly thinner if storing leftovers. Do not use instant rice as it becomes gluey.

Nutrition

Keywords: chicken soup, wild rice soup, one pot meal, comfort food, quick dinner, healthy soup, winter recipes