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Best One-Pot Creamy Chicken and Wild Rice Soup Recipe

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This one-pot creamy chicken and wild rice soup is comfort in a bowl—simple, satisfying, and perfect for cozy nights. Made with tender chicken, wild rice, and a silky cream broth, it comes together in about 45 minutes with minimal cleanup.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Sauté the vegetables: Place a large Dutch oven over medium heat and add the butter. Let it melt completely. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, until the onions are translucent and the carrots start to soften.
  2. Add the garlic and herbs: Toss in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir constantly for 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
  3. Create the roux: Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, until the mixture smells slightly nutty and looks pasty.
  4. Add the broth and rice: Slowly pour in the chicken broth while stirring constantly to dissolve the flour. Add the wild rice blend and stir, scraping the bottom of the pot to release any browned bits.
  5. Add the chicken: Nestle the chicken breasts into the broth so they are mostly submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes.
  6. Check and shred: After 25 minutes, the rice should be tender and the chicken cooked through (internal temperature 165°F). Transfer the chicken to a cutting board, let rest for 2-3 minutes, then shred with two forks.
  7. Add the cream and chicken: Return the shredded chicken to the pot. Pour in the heavy cream and stir gently. Simmer uncovered for 5-7 minutes, until the soup thickens slightly.
  8. Taste and adjust: Taste the soup and add more salt, pepper, or herbs as needed. The soup will continue to thicken as it cools.
  9. Serve and enjoy: Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad.

Notes

For best results, use a wild rice blend (not pure wild rice) for even cooking. If the soup thickens too much after sitting, add a splash of chicken broth or water when reheating. This soup tastes even better the next day. To freeze, prepare through step 5 (before adding cream), cool completely, and freeze for up to 3 months. Thaw overnight, reheat, then stir in cream and chicken.

Nutrition

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

Find it online: https://dinadishes.com/best-one-pot-creamy-chicken-and-wild-rice-soup-recipe/