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Cozy One-Pot Creamy Chicken & Wild Rice Fall Soup

cozy one-pot creamy chicken wild rice fall soup - featured image
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A warm, brothy, and creamy one-pot soup made with tender wild rice, shredded chicken, and aromatic vegetables. Perfect for cozy fall nights, this easy recipe comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 cup uncooked wild rice blend
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Aromatics: Place a large Dutch oven over medium heat. Add 2 tablespoons butter and let it melt until foamy. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and onion is translucent.
  2. Bloom the Spices: Add minced garlic, dried thyme, rosemary, sage, salt, and pepper. Stir constantly for about 1 minute until fragrant.
  3. Toast the Rice: Add 1 cup wild rice blend to the pot. Stir into the vegetables and butter mixture. Cook, stirring frequently, for 2-3 minutes until the rice smells nutty and toasty.
  4. Add the Liquid: Pour in 6 cups chicken broth and 1 cup water. Stir, scraping the bottom of the pot to release any browned bits. Increase heat to high and bring to a full boil.
  5. Simmer the Soup: Reduce heat to low, cover the pot with the lid slightly ajar, and let simmer gently for 30-35 minutes until the rice is tender but still has a slight chew.
  6. Add the Chicken: Stir in 2 cups shredded cooked chicken. Let warm through for about 2 minutes. Taste and adjust salt and pepper.
  7. Finish with Cream & Lemon: Reduce heat to low. Slowly pour in 1 cup heavy cream, stirring constantly. Heat through for 1-2 minutes (do not let boil). Stir in 1 tablespoon fresh lemon juice. Remove from heat.
  8. Serve: Ladle soup into bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread or a simple side salad.

Notes

For best flavor, toast the rice before adding liquid. Do not let the soup boil after adding cream to prevent curdling. The soup thickens as it sits; add a splash of broth or water when reheating. For meal prep, undercook the rice by 5 minutes or store rice and broth separately.

Nutrition

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

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