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Creamy One-Pot Chicken and Wild Rice Soup

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A comforting, creamy chicken and wild rice soup made entirely in one pot. This easy recipe delivers velvety broth, tender chicken, and nutty wild rice with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend (e.g., Lundberg)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
  2. Push vegetables to the sides of the pot. Add 3 tablespoons butter and let it melt. Add diced chicken breasts in a single layer, season with a pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is no longer pink on the outside.
  3. Sprinkle 1/4 cup flour over the chicken and vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture will look pasty and clumpy.
  4. Slowly pour in 6 cups chicken broth while stirring continuously until flour mixture is fully incorporated and no lumps remain. Scrape the bottom of the pot to release any browned bits.
  5. Stir in 1 cup wild rice blend, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 40-45 minutes, stirring occasionally.
  6. After 40 minutes, check the wild rice. It should be tender but still have a slight chew. If too firm, simmer for another 5-10 minutes. If soup is too thick, add more broth or water.
  7. Scoop out about 1 cup of the cooked rice and broth mixture (avoid large chicken pieces). Blend with an immersion blender or in a regular blender until smooth. Stir the blended mixture back into the pot.
  8. Pour in 1/2 cup heavy cream and stir gently. Let the soup simmer for another 5 minutes on low heat. Taste and adjust salt and pepper as needed.
  9. Remove bay leaves. Stir in 1/4 cup fresh parsley. Ladle into bowls and serve hot.

Notes

For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water). The soup thickens as it sits; add more broth when reheating. For best flavor, let the soup rest for 30 minutes before serving. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months (undercook rice slightly if freezing).

Nutrition

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

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