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Cozy One-Pot Fall Harvest Chicken and Wild Rice Soup

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A hearty, comforting one-pot chicken and wild rice soup that’s perfect for chilly fall evenings. This forgiving recipe uses simple ingredients and comes together in about an hour, with the wild rice holding its chewy texture while the chicken falls apart into tender shreds.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless skinless chicken thighs
  • 1 cup (180 g) wild rice, rinsed
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups (1.4 L) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • ¼ cup fresh parsley, chopped
  • ¼ cup heavy cream (optional)

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into roughly equal-sized pieces—about ½-inch cubes. Mince the garlic and set everything aside.
  2. Brown the chicken: Heat 1 tablespoon of olive oil in your pot over medium-high heat. Pat the chicken thighs dry with paper towels, then season lightly with salt and pepper. Place them in the pot in a single layer and cook for 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil. Toss in the diced onion and cook for 2-3 minutes until translucent. Add the carrots and celery and cook for another 2 minutes, stirring occasionally.
  4. Add garlic and herbs: Stir in the minced garlic, dried thyme, and crushed rosemary. Cook for 30-60 seconds until fragrant.
  5. Add broth and rice: Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release all browned bits. Add the rinsed wild rice and bay leaves. Stir everything together.
  6. Return the chicken: Nestle the browned chicken thighs back into the pot, submerging them in the liquid. Any juices that collected on the plate go in too.
  7. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar (about ½ inch gap) and let it simmer for 40-50 minutes until the rice is tender and the chicken shreds easily with a fork.
  8. Shred the chicken: Remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any visible fat or gristle.
  9. Finish the soup: Return the shredded chicken to the pot. Remove the bay leaves. Taste the broth and adjust salt and pepper as needed. If adding heavy cream, stir it in now and let the soup heat through for another 2 minutes—don’t let it boil after adding cream.
  10. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley.

Notes

This soup gets better after a day in the fridge. The flavors meld overnight and the rice absorbs more of the savory broth. For meal prep, cool completely before refrigerating. Reheat gently on the stovetop, adding a splash of broth or water to thin if needed. Freezes beautifully for up to 3 months. For a creamy version, stir in ½ cup heavy cream or full-fat coconut milk at the end. For a vegetarian adaptation, skip the chicken and use vegetable broth, adding chickpeas or white beans for protein.

Nutrition

Keywords: chicken soup, wild rice soup, one-pot meal, fall harvest soup, comfort food, gluten-free soup, meal prep soup

Find it online: https://lindabake.com/cozy-one-pot-fall-harvest-chicken-and-wild-rice-soup/