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Cozy Creamy Chicken and Wild Rice Soup: Easy One-Pot Recipe

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A velvety, herb-infused chicken and wild rice soup that simmers to perfection in one pot. This comforting meal features tender shredded chicken, chewy wild rice, and a rich creamy broth that tastes like it has been cooking for hours.

Ingredients

Scale
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 large celery ribs, diced
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1.5 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 cup uncooked wild rice blend
  • 1 cup heavy cream
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Let it foam and settle, about 1 minute. Do not let it brown.
  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and onion is translucent, about 6 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more.
  4. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Scrape up any browned bits from the bottom of the pot.
  6. Add the chicken breasts, wild rice blend, thyme sprigs, rosemary sprig, and bay leaf. Stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer.
  7. Simmer for 30 to 35 minutes, until rice is tender and chicken is cooked through (165°F internal temperature).
  8. Remove the chicken breasts from the pot and let rest for 5 minutes, then shred with two forks.
  9. Discard the thyme sprigs, rosemary sprig, and bay leaf.
  10. Stir in the heavy cream and return the shredded chicken to the pot. Heat through for 2 to 3 minutes. Do not let it boil after adding cream.
  11. Taste and adjust seasoning with salt and pepper.
  12. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry. For dairy-free, use olive oil instead of butter and full-fat canned coconut milk instead of heavy cream. The soup thickens overnight; add a splash of broth when reheating. Do not let the soup boil after adding cream to prevent curdling.

Nutrition

Keywords: creamy chicken soup, wild rice soup, one-pot soup, comfort food, chicken and rice soup, easy soup recipe

Find it online: https://shimmersnack.com/cozy-creamy-chicken-and-wild-rice-soup-easy-one-pot-recipe/