Print

Cozy One-Pot Creamy Chicken and Wild Rice Soup

cozy one-pot creamy chicken and wild rice soup - featured image
Print Recipe

This creamy chicken and wild rice soup is a one-pot wonder that’s perfect for busy weeknights. It’s made with simple, wholesome ingredients and has an unbelievably creamy texture without heavy cream.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large)
  • ¾ cup uncooked wild rice blend
  • 1 cup whole milk
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Sauté the Aromatics: Place your Dutch oven over medium heat. Add the 2 tablespoons of butter and let it melt until foamy but not browning. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Make the Roux: Sprinkle the ¼ cup of flour over the softened vegetables. Stir constantly with a wooden spoon for about 1-2 minutes until the mixture is a light golden color.
  3. Build the Broth: Slowly pour in the 6 cups of chicken broth, whisking or stirring constantly to prevent lumps. Add the 1 cup of water. Scrape the bottom of the pot to release any browned bits. Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
  4. Add the Chicken and Rice: Place the chicken breasts directly into the broth. Stir in the ¾ cup of wild rice blend. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes.
  5. Shred the Chicken: After 30 minutes, the chicken should be cooked through. Use tongs to transfer the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  6. Finish the Soup: Return the shredded chicken to the pot. Stir in the 1 cup of whole milk. Let the soup simmer, uncovered, for another 5-10 minutes. Taste and adjust the salt and pepper as needed.
  7. Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

For the best texture, use a wild rice blend (not 100% wild rice). If using pure wild rice, increase cooking time by 15-20 minutes. Add milk at the end to prevent curdling. For a thicker soup, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir in. This soup tastes even better the next day.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, one-pot meal, comfort food, easy dinner, healthy soup

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