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Cozy One-Pot Creamy Chicken and Wild Rice Fall Soup (Easy & Best)

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A creamy, savory one-pot soup with tender chicken and nutty wild rice, perfect for cozy fall days. This comforting recipe builds deep flavor with sautéed aromatics, a splash of white wine, and a velvety cream finish.

Ingredients

Scale
  • 1 cup wild rice (100% wild rice, not a blend)
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoons butter, divided
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine (optional, or use extra chicken broth)
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed rice with 3 cups of water and a generous pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 to 55 minutes, or until the grains are tender and have begun to split open. Drain any remaining water and set the rice aside.
  2. While the rice cooks, pat 1.5 pounds of boneless, skinless chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
  3. In a large Dutch oven, heat 1 tablespoon of butter over medium-high heat. Once shimmering and foamy, add the chicken thighs in a single layer. Sear for 4-5 minutes per side, until deeply golden brown. Transfer the seared chicken to a plate and set aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pot. Once melted, add the diced onion, celery, and carrots. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and dried thyme, and cook for another minute until fragrant.
  5. Pour in 1/2 cup of dry white wine (or use an extra 1/2 cup of chicken broth). Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the liquid bubble and reduce by about half, about 2 minutes.
  6. Add 6 cups of low-sodium chicken broth, 1 bay leaf, and the seared chicken thighs back to the pot (along with any accumulated juices). Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  7. Carefully remove the cooked chicken thighs from the pot and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf.
  8. Return the shredded chicken to the pot. Stir in the cooked wild rice. Reduce the heat to low and pour in 1 cup of heavy cream. Stir gently to combine. Let the soup warm through for another 5 minutes. Do not let it boil after adding the cream.
  9. Taste the soup and adjust seasoning with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh, chopped parsley.

Notes

Cook wild rice separately to prevent a gummy texture. Sear chicken in batches if needed to avoid crowding. Deglazing with white wine adds brightness; substitute with lemon juice if avoiding alcohol. Add cream over low heat to prevent curdling. Soup thickens as it sits; thin with broth when reheating.

Nutrition

Keywords: creamy chicken soup, wild rice soup, one-pot soup, fall soup, comfort food, chicken and wild rice

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