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Creamy One-Pot Chicken and Wild Rice Fall Soup

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A hearty, creamy soup that tastes like it simmered all day but comes together in one pot in under an hour. Wild rice, tender chicken, and sweet potatoes create a comforting fall meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes until the onions are translucent and the vegetables have softened slightly.
  2. Stir in the minced garlic and diced sweet potato. Cook for another minute until the garlic is fragrant.
  3. Push the vegetables to the sides of the pot and place the chicken in the center. Sear for 2 to 3 minutes per side until lightly golden.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the wild rice blend, dried thyme, dried rosemary, and bay leaves. Stir to combine.
  5. Increase the heat to high and bring the soup to a rolling boil. Reduce the heat to low, cover, and let it simmer gently for 40 minutes.
  6. After 40 minutes, remove the lid. The wild rice should be tender and starting to split open. Transfer the chicken to a cutting board, let it rest for a couple of minutes, then shred with two forks.
  7. Return the shredded chicken to the pot. Stir in the heavy cream. Season generously with salt and freshly ground black pepper. Remove the bay leaves.
  8. Let the soup sit off the heat for 5 to 10 minutes before serving. Ladle into bowls and garnish with fresh parsley and Parmesan cheese if desired.

Notes

For best results, use a slow-cooking wild rice blend, not instant. Season in layers for depth. Add cream at the end 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, chicken and wild rice, comfort food, easy soup recipe

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