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Cozy Fall Harvest Chicken and Wild Rice Soup: Easy One-Pot Meal

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A creamy, one-pot chicken and wild rice soup that’s perfect for fall. Tender chicken, nutty wild rice, and a velvety broth come together for a comforting meal that tastes even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage (optional)
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup uncooked wild rice (100% wild rice)
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1/2 cup half-and-half
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sauté the aromatics. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 to 7 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic, thyme, rosemary, and sage, and cook for another minute until fragrant.
  2. Add the liquids and rice. Pour in the chicken broth and water. Increase the heat to high and bring the mixture to a boil. Once it is boiling, stir in the wild rice.
  3. Add the chicken. Nestle the chicken breasts into the simmering liquid. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 40 to 45 minutes.
  4. Remove and shred the chicken. After 40 minutes, check the chicken. It should be cooked through and easy to shred with a fork. Use tongs to transfer the chicken breasts to a cutting board. Let them rest for a couple of minutes, then shred or dice the meat into bite-sized pieces.
  5. Thicken the broth. Scoop out about 1 cup of the cooked wild rice and vegetables from the pot. Transfer it to a small blender or a bowl if you are using an immersion blender. Add the half-and-half to this mixture and blend until smooth and creamy. Pour the blended mixture back into the pot and stir well.
  6. Return the chicken to the pot. Add the shredded chicken back into the soup. Stir everything together and let it simmer for another 5 minutes, uncovered, so the flavors can meld. Taste the broth and adjust the salt and pepper.
  7. Serve and garnish. Ladle the soup into bowls and top with a sprinkle of fresh parsley.

Notes

Do not rush the rice; wild rice takes 40-55 minutes to cook. Season in layers for best flavor. If soup thickens too much, add extra broth. For best results, make a day ahead and reheat gently.

Nutrition

Keywords: chicken and wild rice soup, fall soup, one-pot meal, creamy chicken soup, wild rice soup, harvest soup

Find it online: https://merrymorsel.com/cozy-fall-harvest-chicken-and-wild-rice-soup-easy-one-pot-meal/