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Cozy Harvest Chicken and Wild Rice Soup

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A rich, creamy chicken and wild rice soup with tender shredded chicken, sweet vegetables, and a nutty wild rice blend. This one-pot wonder is perfect for chilly fall days and tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups wild rice blend (not just pure wild rice — look for a blend that includes brown rice and maybe a little red rice)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper, freshly ground
  • ½ cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Rinse the wild rice blend under cold water in a fine-mesh strainer for about 30 seconds. Set it aside to drain.
  2. Melt the butter in your Dutch oven over medium heat. Once it foams, add the diced onion, carrots, and celery. Stir to coat. Cook for 6 to 8 minutes, stirring occasionally, until the onions turn translucent and the vegetables start to soften.
  3. Add the minced garlic and stir for about 30 seconds until fragrant.
  4. Pour in the chicken stock and bring it to a gentle boil over medium-high heat. Add the rinsed wild rice blend, bay leaves, dried thyme, dried rosemary, salt, and pepper. Stir everything together.
  5. Add the chicken — place the breasts or thighs directly into the liquid. They should be mostly submerged.
  6. Reduce the heat to low, cover the pot, and let it simmer gently for 40 to 45 minutes. The rice should be tender but still have a slight chew, and the chicken should be cooked through (165°F internal temperature for breasts, 175°F for thighs).
  7. Remove the chicken from the pot using tongs and place it on a cutting board. Let it rest for 5 minutes. Remove the bay leaves and discard them.
  8. Shred the chicken using two forks or a hand mixer.
  9. Return the shredded chicken to the pot. Stir in the heavy cream. Taste the broth and adjust salt and pepper as needed.
  10. Simmer for another 5 minutes to let everything come together. Garnish with fresh parsley before serving.

Notes

Do not rush the vegetables — sweating them builds the flavor base. Season in layers: add salt at the beginning, middle, and end. Add cream on low heat to prevent curdling. This soup is better the next day. If freezing, leave out the cream until reheating. Use a thermometer for the chicken to ensure juiciness.

Nutrition

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

Find it online: https://sagestirs.com/cozy-harvest-chicken-and-wild-rice-soup-recipe/