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Cozy Fall Harvest Chicken and Wild Rice Soup

cozy fall harvest chicken and wild rice soup - featured image
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A warm, hearty soup made with tender chicken, chewy wild rice, and soft vegetables in a creamy, herby broth. Perfect for busy weeknights or fall gatherings, this comforting soup comes together in about 45 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 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 (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked wild rice
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 bay leaf
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 tablespoon unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil 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 onions are translucent and the carrots start to soften.
  2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic.
  3. Pour in the chicken broth and add the bay leaf. Use a spoon to scrape up any browned bits from the bottom of the pot.
  4. Stir in the wild rice and bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes.
  5. Nestle the chicken into the simmering broth, ensuring it is mostly submerged. Cover and cook for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender but still has a slight chew.
  6. Use tongs to remove the chicken from the pot and place it on a cutting board. Let it cool for a few minutes, then shred it with two forks.
  7. Return the shredded chicken to the pot. Discard the bay leaf. Stir in the heavy cream and butter until smooth and creamy. Taste and adjust salt and pepper as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley.

Notes

If the soup gets too thick as it sits, add a splash of chicken broth or water when reheating. For best results, shred the chicken while still warm. Use low-sodium broth to control saltiness. Wild rice can vary in cooking time; check package directions and start testing at the lower end.

Nutrition

Keywords: chicken soup, wild rice soup, fall soup, creamy chicken soup, harvest soup, comfort food, easy soup recipe

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