Description
This cozy one-pot chicken and wild rice soup is a comforting fall recipe made with simple ingredients in a single Dutch oven. It’s perfect for meal prep, gets better on day two, and features tender chicken, chewy wild rice, and a rich, creamy broth.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced
- 1½ teaspoons dried thyme
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon smoked paprika
- Salt and black pepper to taste (start with 1 teaspoon salt)
- 1 cup wild rice, rinsed
- 6 cups low-sodium chicken broth
- 1½ pounds boneless, skinless chicken thighs
- 1 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley, chopped (for garnish)
- Juice of half a lemon
Instructions
- Melt the butter in your Dutch oven over medium heat. Let it foam and then settle, about 2 minutes.
- Add the onion, carrots, and celery all at once. Stir to coat them in the butter, then let them cook undisturbed for 5 minutes. Stir, then cook another 3 minutes until softened but not browned.
- Stir in the garlic, thyme, rosemary, and smoked paprika. Cook for 1 minute, stirring constantly.
- Add the rinsed wild rice and stir for 30 seconds to toast slightly.
- Pour in the chicken broth and scrape the bottom of the pot with your wooden spoon to release any browned bits.
- Season the chicken thighs with a pinch of salt and pepper, then nestle them into the broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes.
- After 45 minutes, check the rice. It should be tender but still have a slight chew. If still crunchy, cover and cook another 10 minutes.
- Remove the chicken thighs to a cutting board using tongs. Let rest for 5 minutes, then shred with two forks.
- Return the shredded chicken to the pot. Stir in the heavy cream and lemon juice. Taste and adjust salt and pepper.
- Simmer for 5 more minutes uncovered, until the soup has thickened slightly.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Don’t skip rinsing the wild rice to remove excess starch. Add the cream after the chicken is shredded and off the heat to prevent curdling. Season in layers for best flavor. The soup thickens as it sits; add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 410
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 4
- Protein: 32
Keywords: chicken and wild rice soup, one-pot soup, fall soup, creamy chicken soup, wild rice soup, easy soup recipe, comfort food