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Creamy Stovetop Chicken Wild Rice Soup: Easy One-Pot Dinner

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This creamy chicken and wild rice soup is a one-pot wonder that’s perfect for cold nights. With a velvety broth, tender chicken, and perfectly cooked wild rice, it’s comfort food that’s actually good for you.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup uncooked wild rice blend
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1 cup heavy cream
  • Fresh parsley, chopped (for garnish)
  • Fresh thyme sprigs (for garnish)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables are softened and the onion is translucent.
  2. Stir in the minced garlic, dried thyme, rosemary, and sage. Cook for another minute, until the garlic is fragrant.
  3. Sprinkle the flour over the vegetables. Stir constantly for 2-3 minutes, until the flour is fully incorporated and starts to turn a light golden color.
  4. Slowly pour in the chicken broth and water, stirring constantly to prevent lumps. Scrape up any browned bits from the bottom of the pot.
  5. Stir in the wild rice blend. Nestle the chicken breasts into the liquid. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes.
  6. After 40 minutes, check the rice. It should be tender but still have a slight chew. If it’s still crunchy, let it simmer another 10 minutes.
  7. Once the rice is tender, remove the chicken breasts to a cutting board. Use two forks to shred the meat.
  8. Return the shredded chicken to the pot. Stir in the heavy cream. Let the soup simmer uncovered for another 5-10 minutes, until it thickens slightly. Taste and adjust seasoning with salt and pepper.
  9. Ladle the soup into bowls and garnish with fresh parsley and a sprig of thyme if desired. Enjoy immediately.

Notes

Don’t rush the roux—cooking it for 2-3 minutes eliminates raw flour taste. Use low-sodium broth to control salt level. When adding cream, keep heat on low to prevent curdling. Soup thickens as it sits; add a splash of broth when reheating. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use olive oil instead of butter and full-fat canned coconut milk instead of heavy cream.

Nutrition

Keywords: chicken wild rice soup, creamy chicken soup, one-pot dinner, comfort food, easy soup recipe, stovetop soup

Find it online: https://sparklechew.com/creamy-stovetop-chicken-wild-rice-soup-easy-one-pot-dinner/