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Cozy Chicken and Wild Rice Soup: Easy Fall Dinner Recipe

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A hearty and comforting chicken and wild rice soup with fall vegetables, perfect for cozy gatherings. This recipe builds flavor in layers, resulting in a velvety broth with tender chicken and chewy wild rice.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • Salt and black pepper to taste
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice (not a blend)
  • 1 bay leaf
  • 1½ pounds boneless, skinless chicken breasts or thighs
  • ½ cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1 tablespoon lemon juice

Instructions

  1. Rinse the wild rice in a fine-mesh strainer under cold water for about 30 seconds. Set aside.
  2. Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, about 5-6 minutes.
  3. Add sliced mushrooms to the pot. Let them sit for a minute or two to brown, then stir occasionally until golden brown, about 5-7 minutes.
  4. Stir in garlic, thyme, rosemary, and sage. Cook for 60 seconds until fragrant.
  5. Pour in chicken broth, add rinsed wild rice and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  6. Nestle chicken into the broth. Re-cover and simmer for 20-25 minutes, until chicken is cooked through (165°F internal temperature) and rice is tender but still chewy.
  7. Transfer chicken to a cutting board. Let rest for 2 minutes, then shred with two forks. Discard bay leaf.
  8. Return shredded chicken to the pot. Stir in heavy cream and warm through for 2-3 minutes. Adjust salt and pepper. Add lemon juice if desired.
  9. Ladle soup into bowls and garnish with fresh parsley. Serve hot.

Notes

Toast the rice before adding liquid for extra nutty flavor. Do not boil the cream to prevent curdling. Salt in layers for best flavor. Soup tastes even better the next day. Add a squeeze of lemon juice if the soup tastes flat.

Nutrition

Keywords: chicken and wild rice soup, fall soup, cozy soup, chicken soup, wild rice soup, fall dinner recipe

Find it online: https://siennaspoon.com/cozy-chicken-and-wild-rice-soup-easy-fall-dinner-recipe/