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Cozy Fall Chicken and Wild Rice Soup: Best Easy Recipe

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This cozy fall chicken and wild rice soup is warm, hearty, and deeply satisfying without being heavy. It’s made with simple ingredients and a clever blending trick for a creamy texture without cream.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 1 cup uncooked wild rice (whole-grain, not quick-cooking)
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 cup dry white wine (optional, or extra broth)
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into small, even pieces (about 1/4-inch). Mince the garlic.
  2. Brown the chicken: Pat the chicken thighs dry and season generously with salt and pepper. Heat 1 tablespoon of butter in a Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side until golden brown. Transfer to a plate (do not clean the pot).
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of butter. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and the onion is translucent (about 5 minutes). Add the garlic, thyme, and rosemary; cook for 1 minute until fragrant.
  4. Deglaze the pot: Pour in the white wine (or extra broth). Stir vigorously, scraping up browned bits. Let simmer for about 2 minutes until reduced by half.
  5. Add broth, rice, and chicken: Pour in the chicken broth. Add the rinsed wild rice, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir. Return the browned chicken thighs to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer.
  6. Simmer the soup: Let simmer gently for 35-40 minutes, until the wild rice is tender and the chicken is cooked through. Check the rice at 30 minutes.
  7. Shred the chicken: Remove the chicken thighs with tongs. Shred with two forks (or a hand mixer on low). Discard bones if using bone-in thighs.
  8. Thicken the soup: Using an immersion blender, blend about 1 cup of the soup (broth and vegetables, avoiding the rice) until smooth. Alternatively, blend in a regular blender (vent the lid) and return to the pot. Stir in the shredded chicken.
  9. Final seasoning and serve: Remove bay leaves. Taste and adjust salt and pepper. Stir in fresh parsley. Ladle into bowls and serve hot.

Notes

For a dairy-free version, use olive oil instead of butter. For a vegetarian version, skip the chicken and use vegetable broth, adding chickpeas or white beans. The soup thickens as it sits; add broth when reheating. The blending trick creates creaminess without cream.

Nutrition

Keywords: chicken and wild rice soup, fall soup, creamy chicken soup, easy soup recipe, cozy soup, wild rice soup

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