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Easy Fall Harvest Chicken and Wild Rice Soup

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A hearty, one-pot chicken and wild rice soup loaded with fall vegetables and a touch of cream. Perfect for cozy weeknights, this soup is naturally gluten-free and packed with flavor.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the onions are translucent and the vegetables start to soften. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Add the wild rice blend to the pot. Stir for 1-2 minutes to toast the rice, deepening its nutty flavor.
  3. Pour in the chicken broth and water. Add the dried thyme, rosemary, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything together, scraping the bottom of the pot to release any browned bits.
  4. Nestle the chicken breasts or thighs into the broth. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes.
  5. After 25 minutes, check the chicken. It should be cooked through and easy to shred. Use tongs to transfer the chicken to a cutting board. Let it rest for a few minutes, then shred it with two forks.
  6. The rice needs about 40-45 minutes total to cook. If the chicken came out at the 25-minute mark, let the soup continue simmering uncovered for another 15-20 minutes. The rice should be tender but still have a slight chew.
  7. Once the rice is done, stir in the heavy cream and the shredded chicken. Let it heat through for 2-3 minutes. Taste the broth and adjust salt and pepper as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley.

Notes

For a thicker soup, mash some of the cooked rice against the side of the pot before adding the cream. Add cream at the very end, off the boil, to prevent curdling. The soup improves overnight; add a splash of broth when reheating if it thickens too much.

Nutrition

Keywords: chicken soup, wild rice soup, fall soup, harvest soup, one-pot soup, gluten-free soup, easy weeknight dinner

Find it online: https://cooksyla.com/easy-fall-harvest-chicken-and-wild-rice-soup-recipe/