Print

Cozy Fall Harvest Chicken and Wild Rice Soup: Easy Family Favorite

cozy fall harvest chicken and wild rice soup - featured image
Print Recipe

This cozy fall harvest chicken and wild rice soup is a one-pot wonder that’s budget-friendly, picky eater approved, and perfect for chilly evenings. It’s simple to make with wholesome ingredients and delivers deep, savory flavor without complicated steps.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into roughly equal-sized pieces (about 1/2-inch). Mince the garlic. Set aside.
  2. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until onions are translucent and carrots start to soften.
  3. Add garlic: Stir in minced garlic and cook for 30 seconds to 1 minute until fragrant. Do not let it brown.
  4. Add chicken and rice: Place chicken thighs directly into the pot. Add wild rice blend, dried thyme, dried rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in chicken broth. Stir to combine.
  5. Simmer the soup: Bring to a boil over high heat, then reduce heat to low. Cover and simmer gently for 40-45 minutes until rice is tender and chicken is cooked through (chicken should shred easily with a fork).
  6. Shred the chicken: Using tongs, remove chicken thighs from the pot and place on a cutting board. Let cool slightly, then shred with two forks.
  7. Finish the soup: Return shredded chicken to the pot. Stir in heavy cream. Simmer uncovered for 3-5 minutes until slightly thickened. Taste and adjust salt and pepper. Remove bay leaves.
  8. Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple side salad.

Notes

For best flavor, make the soup a day ahead and reheat. If soup is too thick, add a splash of broth or water. If too thin, simmer uncovered for 5-10 minutes. Use chicken thighs for juicier results; if using breasts, reduce simmering time by 10 minutes. For dairy-free, substitute heavy cream with full-fat coconut milk. For a lower-fat version, use half-and-half.

Nutrition

Keywords: chicken and wild rice soup, fall soup, one-pot soup, cozy soup, chicken soup, wild rice soup, easy soup recipe

Find it online: https://forkifyfun.com/cozy-fall-harvest-chicken-and-wild-rice-soup-easy-family-favorite/