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Cozy One-Pot Chicken and Wild Rice Fall Soup

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A deeply flavored, comforting one-pot chicken and wild rice soup that comes together in about an hour. This easy autumn dinner requires minimal fuss and delivers maximum flavor, perfect for chilly evenings.

Ingredients

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

Instructions

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Pour in chicken broth and water. Add wild rice blend, thyme sprigs, bay leaves, 1 teaspoon salt, and a generous crack of black pepper. Stir to combine.
  3. Nestle chicken thighs into the liquid. They don’t need to be fully submerged.
  4. Bring to a gentle boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes. The soup should be at a gentle bubble, not a rolling boil.
  5. After 40 minutes, check the rice and chicken. Rice should be tender with a slight chew; chicken should be cooked through and easily shreddable. If rice is too firm, cover and simmer for another 10 minutes. If soup is too thick, add another cup of water or broth.
  6. Remove chicken thighs from the pot and let cool slightly. Shred the meat using two forks, discarding any fatty bits or gristle. Return shredded chicken to the pot.
  7. If using heavy cream, pour it in and stir gently. Let simmer for 2-3 minutes to heat through. Do not let it boil after adding cream.
  8. Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For extra flavor, toast the wild rice blend in the dry pot for 2-3 minutes before adding liquids. The soup thickens as it sits; add extra broth when reheating. This soup is even better the next day. For a vegetarian version, skip the chicken and use vegetable broth, adding chickpeas or white beans for protein.

Nutrition

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

Find it online: https://flurpchef.com/cozy-one-pot-chicken-and-wild-rice-fall-soup-easy-autumn-dinner/