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Cozy One-Pot Fall Harvest Chicken and Wild Rice Soup

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A hearty and comforting one-pot soup featuring tender chicken, nutty wild rice, and a savory broth. Perfect for chilly fall evenings, this easy recipe is made with simple, wholesome ingredients and comes together in about an hour.

Ingredients

Scale
  • 2 tablespoons olive oil or avocado oil
  • 1 ½ pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup wild rice blend (or 100% wild rice)
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • ½ cup heavy cream or full-fat coconut milk (for dairy-free)
  • 2 tablespoons fresh parsley, chopped
  • Juice of ½ lemon (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs for 4-5 minutes per side until deep golden brown. Transfer to a plate and set aside. Do not wipe out the pot.
  2. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6-7 minutes until the onions are translucent and the vegetables have softened. Add the minced garlic, dried thyme, rosemary, and sage (if using). Stir constantly for 1 minute until fragrant.
  3. Pour in about ½ cup of the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let it bubble for a minute, then add the remaining 5 ½ cups of broth, 2 cups of water, the bay leaf, and the wild rice. Stir to combine.
  4. Return the browned chicken thighs to the pot, nestling them into the liquid. Bring the soup to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer gently for 40-45 minutes, until the rice is tender and some grains have split open.
  5. Use tongs to remove the chicken thighs to a cutting board. Let them cool for a minute or two, then use two forks to shred the meat into bite-sized pieces. Discard any excess fat or gristle. Stir the shredded chicken back into the pot.
  6. Remove the bay leaf and discard it. If using, stir in the heavy cream or coconut milk. Let the soup simmer for another 2-3 minutes to heat through. Taste and adjust seasoning with additional salt and pepper if needed. If using, stir in the lemon juice right before serving.
  7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple side salad.

Notes

For best flavor, brown the chicken well to develop a deep fond. Use low-sodium broth and adjust salt at the end. The soup is even better the next day as flavors meld. If freezing, undercook the rice by about 5 minutes. Add cream at the very end and avoid boiling after adding to prevent curdling.

Nutrition

Keywords: chicken soup, wild rice soup, one-pot meal, fall soup, comfort food, harvest soup, chicken and rice soup

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