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Cozy One-Pot Creamy Chicken and Wild Rice Soup

creamy chicken and wild rice soup - featured image
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A rich and creamy one-pot chicken and wild rice soup that’s perfect for cold, rainy days. Made with simple ingredients and minimal cleanup, this comforting soup features tender chicken, nutty wild rice, and a velvety cream base.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (180g) wild rice blend
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 3 tablespoons (24g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped

Instructions

  1. Place a large Dutch oven over medium heat and melt the butter. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle the dried thyme and rosemary over the vegetables. Stir for about 30 seconds to bloom the herbs.
  3. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Nestle the chicken thighs into the liquid. Add the bay leaves and 1 teaspoon of salt. Bring to a gentle boil.
  4. Stir in the wild rice blend. Reduce heat to low, cover, and simmer gently for 40 minutes. Do not lift the lid often.
  5. After 40 minutes, use tongs to transfer the chicken thighs to a cutting board. Let rest for 2 minutes, then shred with two forks.
  6. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. With the soup at a low simmer, slowly pour the slurry into the pot while stirring constantly. Continue stirring for about 2 minutes until the soup thickens.
  7. Stir the shredded chicken back into the pot. Let simmer for another 5 minutes. Taste and adjust salt and pepper. Remove the bay leaves.
  8. Ladle the soup into bowls and top with fresh parsley. Serve hot with crusty bread.

Notes

For a dairy-free version, substitute butter with olive oil and heavy cream with full-fat coconut milk. For gluten-free, use 2 tablespoons cornstarch mixed with ¼ cup cold water instead of flour. The soup thickens as it cools; add extra broth when reheating. This soup tastes even better the next day.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, one-pot meal, comfort food, fall recipe, winter recipe

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