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Cozy One-Pot Chicken and Wild Rice Soup

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A warm, comforting one-pot soup featuring tender chicken, nutty wild rice, and roasted vegetables, perfect for cold days and busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1 cup (170 g) wild rice or wild rice blend
  • 2 medium carrots, peeled and chopped
  • 1 large celery stalk, chopped
  • 1 small onion, diced
  • 1 cup mushrooms, sliced (optional)
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (optional)
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the chopped carrots, celery, onion, and mushrooms with 1 tablespoon of olive oil, salt, and pepper in a large oven-safe pot or roasting pan. Spread veggies evenly.
  2. Roast the vegetables for 20-25 minutes, tossing halfway through until golden and caramelized.
  3. While veggies roast, rinse 1 cup (170 g) of wild rice under cold water to remove excess starch.
  4. Reduce oven temperature to 350°F (175°C). Push veggies to one side of the pot, add 1 tablespoon olive oil to the empty side, and sauté minced garlic for about 1 minute until fragrant.
  5. Add the wild rice, roasted vegetables, thyme, rosemary, and bay leaf to the pot. Pour in 6 cups (1.4 liters) of chicken broth and stir gently to combine.
  6. Bring the pot to a gentle simmer on the stovetop over medium heat. Nestle the chicken breasts into the broth, submerging them fully.
  7. Cover and transfer pot to the oven (if oven-safe) or keep simmering on the stove with the lid on. Cook for 45 minutes, or until the wild rice is tender and chicken reaches an internal temperature of 165°F (74°C).
  8. Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot and stir well.
  9. Add fresh lemon juice and adjust seasoning with salt and pepper. Remove bay leaf before serving.
  10. Serve hot garnished with chopped fresh parsley.

Notes

Roasting the vegetables first adds a rich, caramelized flavor that elevates the soup. Use a meat thermometer to avoid overcooking the chicken. Rinse wild rice before cooking to prevent clumping. For a creamier soup, add a splash of cream or coconut milk at the end. If no oven-safe pot is available, roast veggies separately on a baking sheet.

Nutrition

Keywords: chicken soup, wild rice soup, one-pot soup, comfort food, roasted vegetables, easy soup recipe, gluten-free soup

Find it online: https://junomeals.com/cozy-one-pot-chicken-and-wild-rice-soup-recipe-easy-and-perfect-for-cold-days/