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

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This hearty yet light chicken and wild rice soup is the perfect fall comfort food. Made in one pot with simple ingredients, it features tender chicken, chewy wild rice, and a rich, herby broth that’s both satisfying and wholesome.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • ¼ cup heavy cream or half-and-half (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and onion is translucent. Add minced garlic and cook for 1 more minute until fragrant.
  2. Add the chicken and seasonings: Place chicken thighs on top of sautéed vegetables. Sprinkle thyme, rosemary, sage (if using), and a pinch of salt and pepper over the chicken.
  3. Pour in the broth and rice: Add chicken broth, wild rice blend, and bay leaf. Stir gently.
  4. Bring to a boil, then simmer: Turn heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes. Do not lift the lid frequently.
  5. Shred the chicken: After 40 minutes, check rice for tenderness. Remove chicken thighs with tongs, let cool for 2-3 minutes, then shred with two forks.
  6. Return the chicken to the pot: Add shredded chicken back into the soup. Stir in heavy cream (if using) and season with additional salt and pepper. Remove bay leaf. Simmer for another 5 minutes.
  7. Serve and garnish: Ladle soup into bowls and top with fresh parsley. Serve hot with crusty bread or a side salad.

Notes

Don’t rinse the wild rice; the starches help thicken the soup. Salt at the end to avoid over-salting. Use chicken thighs for juicier meat. For extra nutty flavor, toast the wild rice in the dry pot for 2-3 minutes before adding broth. The soup tastes even better the next day. Add a squeeze of lemon juice before serving to brighten flavors.

Nutrition

Keywords: chicken and wild rice soup, fall soup, one-pot soup, cozy soup, chicken soup, wild rice soup, easy soup recipe

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