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One-Pot Creamy Chicken and Wild Rice Soup

A close-up of a creamy chicken and wild rice soup, garnished with sliced carrots and fresh parsley.
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This recipe delivers a hearty, comforting bowl of creamy chicken and wild rice soup using a simple one-pot method, perfect for an easy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 ounces wild rice blend
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup all-purpose flour
  • 2 cups whole milk or half-and-half
  • 1 cup shredded cooked chicken (optional, for extra heartiness)
  • 1 cup frozen peas
  • 1/2 cup shredded Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the raw chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the wild rice blend, dried thyme, and dried rosemary. Cook for 1 minute.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the soup to a simmer.
  6. Return the lightly browned chicken to the pot. Reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the wild rice is tender.
  7. Stir in the milk or half-and-half and the shredded cooked chicken, if using. Heat through gently, but do not allow the soup to boil after adding the dairy.
  8. Stir in the frozen peas and Parmesan cheese. Cook until the peas are heated through, about 2 minutes.
  9. Taste the soup and season generously with salt and black pepper before serving.

Notes

  • For a gluten-free option, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup of cold water, added in step 4 after the rice has cooked.
  • If you use leftover cooked chicken, reduce the initial cooking time for the raw chicken in step 1.
  • This soup tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://carlacooking.com/one-pot-creamy-chicken-rice-soup/