One-Pot Creamy Chicken and Wild Rice Soup
This creamy chicken and wild rice soup is the ultimate comfort food, made with tender chicken, hearty wild rice, and a rich, velvety broth. Packed with wholesome vegetables and simple ingredients, this one-pot soup is perfect for cozy dinners, meal prep, or chilly days when you need something warm and satisfying.
Ingredients
For the Soup:
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup uncooked wild rice blend, rinsed
- 6 cups chicken broth (low sodium)
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley
- 1 bay leaf
- Salt and black pepper, to taste
For the Cream Base:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (or half-and-half for richer soup)
- Fresh parsley or thyme, chopped, for garnish
Instructions
- Cook the Aromatics: In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
- Simmer with Rice: Add wild rice, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until the rice is tender.
- Add Chicken: Stir in shredded chicken and continue to simmer gently. Remove bay leaf.
- Make the Cream Base: In a separate saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the milk until smooth and thickened.
- Combine and Finish: Pour the cream mixture into the soup pot, stirring to combine. Simmer for 5 more minutes until thickened. Taste and adjust seasoning with salt and pepper.