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Easy One-Pot Creamy Chicken and Wild Rice Soup Best Comfort Food

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This one-pot creamy chicken and wild rice soup is the ultimate comfort food—creamy without being heavy, rich without being complicated. Made with simple pantry ingredients, it comes together in about 45 minutes and tastes like you’ve been tending it all day.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice blend (e.g., Lundberg Farms)
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine (optional, e.g., Sauvignon Blanc or Pinot Grigio)
  • Fresh parsley, chopped (for garnish)
  • Shredded Parmesan cheese (optional, for topping)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  2. Stir in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for another minute until the garlic is fragrant, being careful not to burn it.
  3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while stirring constantly to incorporate the flour smoothly. Add the wild rice blend (and wine if using) and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and chewy.
  5. Once the rice is tender, stir in the cooked chicken and let it heat through for 2-3 minutes.
  6. Reduce the heat to low and slowly pour in the heavy cream while stirring gently. Let the soup warm through for another 2-3 minutes, but do not let it boil after adding the cream.
  7. Taste and adjust seasoning with additional salt or pepper if needed. Optionally, add a squeeze of lemon juice to brighten the flavors.
  8. Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve hot with crusty bread.

Notes

For a thicker soup, mash some of the cooked rice against the side of the pot before adding the cream. The soup tastes even better the next day as flavors meld. To prevent curdling, always add cream on low heat and do not boil after adding. For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. For gluten-free, use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) instead of flour.

Nutrition

Keywords: creamy chicken and wild rice soup, one-pot soup, comfort food, chicken soup, wild rice soup, easy weeknight dinner

Find it online: https://grubella.com/easy-one-pot-creamy-chicken-and-wild-rice-soup-best-comfort-food/