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Creamy Chicken and Wild Rice Soup (Kid-Approved One-Pot Meal!)

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A creamy, hearty chicken and wild rice soup made in one pot with simple ingredients. It’s kid-approved, budget-friendly, and perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts or thighs, diced into bite-sized pieces
  • 1 cup uncooked wild rice blend (rinsed)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk or half-and-half
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 5 minutes.
  2. Stir in the garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while stirring to prevent lumps. Add the thyme, rosemary, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper. Stir until the flour is fully incorporated.
  4. Add the diced chicken and rinsed wild rice blend. Stir to distribute evenly.
  5. Increase heat to high and bring to a gentle boil. Reduce heat to low, cover, and simmer for 35-40 minutes, until the rice is tender but still has a slight bite.
  6. Remove the bay leaf and discard. Using an immersion blender, blend about 2 cups of the soup directly in the pot until smooth. (Alternatively, carefully transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.)
  7. Reduce heat to low. Slowly pour in the milk or half-and-half while stirring. Let warm through for about 2 minutes. Do not let it boil.
  8. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, add a splash of broth or milk. If too thin, simmer uncovered for a few more minutes.
  9. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.

Notes

For a dairy-free version, substitute butter with olive oil and use unsweetened oat milk or full-fat coconut milk. For gluten-free, use a 1:1 gluten-free flour blend or a cornstarch slurry. The soup thickens as it sits; add extra broth when reheating. Leftovers taste even better the next day.

Nutrition

Keywords: creamy chicken and wild rice soup, one-pot soup, kid-friendly soup, gluten-free soup, dairy-free soup, easy weeknight dinner

Find it online: https://dinadishes.com/creamy-chicken-and-wild-rice-soup-kid-approved-one-pot-meal/