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Creamy Chicken and Wild Rice Soup in 30 Minutes

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A rich, velvety soup with tender chicken and nutty wild rice, ready in just 30 minutes using one pot. Perfect for busy weeknights when you need a comforting meal fast.

Ingredients

Scale
  • 1 tablespoon olive oil or unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup uncooked wild rice blend
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: Place a large pot over medium heat. Add olive oil or butter. Once shimmering, add diced onion, carrots, and celery. Cook, stirring occasionally, for 4-5 minutes until softened and onion is translucent.
  2. Bloom the spices: Add minced garlic, dried thyme, and dried rosemary. Stir constantly for 30-60 seconds until fragrant.
  3. Add liquids and rice: Pour in chicken broth and water. Scrape up any browned bits from the bottom. Stir in uncooked wild rice blend. Bring to a boil over high heat.
  4. Cook the rice: Reduce heat to low, cover, and simmer gently for 20 minutes until rice is tender but still chewy.
  5. Add the chicken: Uncover, increase heat to medium. Add bite-sized chicken pieces. Cook for 4-5 minutes until chicken is cooked through (internal temperature 165°F).
  6. Finish with cream: Reduce heat to low. Slowly pour in heavy cream while stirring gently. Heat through for 1-2 minutes. Do not let boil.
  7. Season and serve: Season with salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Notes

For best texture, cut chicken into uniform ½-inch to ¾-inch cubes. If soup thickens too much, stir in extra broth or water when reheating. For a dairy-free version, substitute heavy cream with full-fat coconut milk. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: creamy chicken and wild rice soup, one pot soup, 30 minute soup, chicken soup, wild rice soup, gluten free soup, comfort food

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