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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 soup made with chicken, wild rice, and fall vegetables. It’s easy to prepare, perfect for busy weeknights, and tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 cup uncooked wild rice
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ½ cup heavy cream (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep your ingredients first. Dice the onion, slice the carrots and celery, mince the garlic. Measure out the wild rice and broth.
  2. Heat the olive oil in a Dutch oven over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the veggies start to soften.
  3. Add the minced garlic and stir for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
  5. Add the wild rice, fresh thyme sprigs, and bay leaves. Stir to combine. Season with 1 teaspoon salt and ½ teaspoon pepper.
  6. Nestle the chicken breasts into the liquid, ensuring they are mostly submerged.
  7. Bring the soup to a boil over high heat, then reduce to low heat. Cover and simmer gently for 40-45 minutes.
  8. Check the rice after 40 minutes. It should be tender but still have a slight chew. If still crunchy, simmer another 5-10 minutes.
  9. Remove the chicken breasts using tongs and place on a cutting board. Let rest for 5 minutes. Discard the thyme sprigs and bay leaves from the pot.
  10. Shred the chicken using two forks.
  11. Return the shredded chicken to the pot. If using heavy cream, stir it in now. Let simmer for 5 more minutes.
  12. Taste and adjust seasoning. Stir in fresh parsley right before serving.
  13. Ladle into bowls and serve hot.

Notes

For a dairy-free version, omit the heavy cream or substitute with full-fat coconut milk. The soup thickens as it sits; add a splash of broth when reheating. Make ahead by prepping vegetables the night before.

Nutrition

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

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