Creamy Chicken and Wild Rice Soup (One Pot Meal)

This chicken and wild rice soup is the ultimate delicious, cozy, creamy one-pot meal for cold weather days. It’s hearty, flavorful, and filled with simple ingredients that come together into a hearty, delicious lunch or dinner everyone loves. Game day or weeknight, this bowl of comfort is guaranteed to warm you up!

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Soup

Cuisine: American

Keyword: chicken and wild rice soup

Servings: servings

Author: Jean Choi

Ingredients

2 tbsp butter
1 onion chopped
2 carrots chopped
2 celery stalks chopped
Salt and pepper to taste
4 garlic cloves minced
1/4 cup gluten free all-purpose flour or regular flour
1 tbsp rosemary chopped
2 tsp fresh thyme
6 cups chicken broth or vegetable broth
2 tbsp tamari sauce or soy sauce
1 lb boneless, skinless chicken thighs or chicken breasts
2 cups wild rice blend or wild rice
2 cups milk of your choice I used coconut milk

Instructions

Heat butter in a large pot or Dutch oven over medium high heat. Add onion, carrots, celery, salt, and pepper. Sauté until the vegetables softened, about 5 minutes.
2 tbsp butter, 1 onion, 2 carrots, 2 celery stalks, Salt and pepper
Add garlic, flour, rosemary, and thyme, and stir cooking for 1-2 minutes until fragrant.
4 garlic cloves, 1/4 cup gluten free all-purpose flour, 1 tbsp rosemary, 2 tsp fresh thyme
Add 1 cup of broth while stirring so the flour doesn't clump up.
Pour in the remaining 5 cups of broth with tamari sauce, chicken, and wild rice. Simmer covered for 30-40 minutes until the rice is tender and chicken is cooked through, stirring occasionally.
2 tbsp tamari sauce, 1 lb boneless, skinless chicken thighs, 2 cups wild rice blend
Uncover and remove chicken. Shred or cut into bite sized pieces.
Add the chicken back in the to soup and pour in milk. Stir to combine and heat through. Taste to adjust seasoning and serve warm.
2 cups milk of your choice, Salt and pepper

Video

Notes

Leftover soup can be stored in an airtight container in the fridge for up to 4 days. It will thicken as it sits (thanks to the starch from the rice), so when reheating, just add a splash of broth or milk to loosen it up.
This recipe is freezer-friendly too! Let it cool completely, then freeze in single-serve containers for up to 2 months. Thaw overnight in the fridge and warm gently on the stovetop.

Nutrition