Print

One-Pot Creamy Chicken and Wild Rice Soup

A close-up of a hearty bowl of creamy chicken and rice soup, garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, creamy chicken and wild rice soup in a single pot for an easy weeknight dinner. This recipe delivers classic comfort food flavor with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 ounces wild rice blend, rinsed
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup all-purpose flour
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5 to 7 minutes.
  3. Stir in the rinsed wild rice blend, chicken broth, thyme, and rosemary. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes, or until the rice is tender and most of the liquid is absorbed.
  5. In a small bowl, whisk together the flour and milk until smooth. Pour this mixture into the simmering soup, stirring constantly until the soup begins to thicken.
  6. Return the cooked chicken to the pot. Stir in the heavy cream and Parmesan cheese. Heat through gently for 2 to 3 minutes; do not let the soup boil after adding the cream.
  7. Season the soup with salt and pepper to your preference.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a gluten-free option, substitute the flour and milk slurry with 1/4 cup of cornstarch mixed with 1/2 cup of cold water, added during step 5.
  • If you prefer a quicker cooking time, use pre-cooked or rotisserie chicken and add it during step 6.
  • This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookincorner.com/one-pot-creamy-chicken-and-rice-soup/