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Cozy One-Pot Chicken and Wild Rice Fall Soup

Cozy One-Pot Chicken and Wild Rice Fall Soup - featured image
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A hearty, comforting one-pot chicken and wild rice soup that comes together in about 45 minutes. This creamy, savory soup features tender chicken, chewy wild rice, and soft vegetables in a naturally thickened broth—perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice (pure wild rice, not a blend)
  • 1 bay leaf
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • ½ cup heavy cream or full-fat coconut milk (for dairy-free)
  • 2 tablespoons fresh lemon juice
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables start to soften—about 5 minutes.
  2. Add the garlic and spices: Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika (if using). Cook for just 30 seconds until fragrant.
  3. Build the broth: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the bay leaf and season with a pinch of salt and pepper.
  4. Cook the chicken: Nestle the chicken breasts or thighs into the broth. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes until the chicken is cooked through and tender.
  5. Shred the chicken: Remove the cooked chicken from the pot and set it on a cutting board. Use two forks to shred it into bite-sized pieces. Set aside.
  6. Add the wild rice: Stir in the uncooked wild rice. Bring the soup back to a boil, then reduce the heat to low, cover, and let it simmer for 30 to 35 minutes, or until the rice is tender and has started to split open.
  7. Finish the soup: Once the rice is tender, return the shredded chicken to the pot. Stir in the heavy cream (or coconut milk) and fresh lemon juice. Let it warm through for 2 minutes. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  8. Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple green salad.

Notes

Don’t rush the rice—wild rice needs a full 30-35 minutes to cook properly. Use low-sodium broth and season at the end to control salt. Don’t skip the lemon juice; it brightens the flavors. Add cream at the very end off the heat to prevent curdling. For a thicker soup, mash some cooked rice against the pot before adding cream. The soup tastes even better the next day.

Nutrition

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

Find it online: https://perkypan.com/cozy-one-pot-chicken-and-wild-rice-fall-soup-easy-dinner/