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Cozy Creamy Chicken and Wild Rice Soup – Easy Fall Dinner

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A rich and hearty chicken and wild rice soup with a velvety cream base, perfect for crisp fall evenings. This comforting one-pot meal features tender chicken, nutty wild rice, and a silky broth that will warm you from the inside out.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 3/4 cup uncooked wild rice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Melt the butter over medium heat in a Dutch oven or large pot. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions are translucent.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a pale roux.
  4. Slowly pour in the chicken broth and water, whisking to prevent lumps. Add the dried thyme, rosemary, and bay leaf.
  5. Stir in the wild rice and bring the soup to a gentle boil. Reduce heat to low, cover, and let simmer for 30 minutes.
  6. After 30 minutes, add the chicken breasts or thighs to the pot, nestling them into the liquid. Cover and simmer for another 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.
  7. Remove the chicken from the pot using tongs and let it rest for 5 minutes. Shred the chicken using two forks or a hand mixer.
  8. Stir in the heavy cream and shredded chicken. Let the soup simmer for another 5 minutes, uncovered, to thicken slightly. Season with salt and pepper to taste.
  9. Remove the bay leaf and discard. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

For best results, give the wild rice a 30-minute head start before adding the chicken. Keep the soup at a gentle simmer to prevent the cream from separating. The soup thickens as it cools; add a splash of broth when reheating. For freezing, prepare without cream and add it when reheating.

Nutrition

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

Find it online: https://gleamgulp.com/cozy-creamy-chicken-and-wild-rice-soup-easy-fall-dinner/