Quick Chicken and Wild Rice Soup Recipe in One Pot
Introduction
Why This Recipe Works
Ingredients for Recipe
1 medium onion, chopped – aromatic base
2 garlic cloves, minced – for depth
2 carrots, diced – adds sweetness
2 celery stalks, diced – for crunch
¾ cup uncooked wild rice – hearty texture
5 cups low-sodium chicken broth – rich base
½ cup light cream or milk – for creaminess
1 tsp dried thyme – earthy aroma
½ tsp black pepper & salt – to taste
1 tbsp olive oil or butter – for sautéing
Fresh parsley – garnish
Step-by-Step Instructions
- Sauté the aromatics: Heat olive oil in a pot. Add onion, carrots, and celery; cook 5 minutes until softened. Add garlic and sauté for 1 minute.
- Add chicken & rice: Stir in chicken cubes and wild rice, seasoning with thyme, salt, and pepper.
- Simmer: Pour in chicken broth. Bring to a boil, then reduce heat and simmer 25–30 minutes until rice is tender and chicken is cooked through.
- Finish creamy: Stir in cream or milk, heat gently (do not boil). Adjust seasoning.
- Serve: Garnish with parsley and enjoy warm with crusty bread or crackers.
Chef’s Insight:The key to a great Chicken and Wild Rice Soup is balance—let the rice absorb just enough broth to thicken naturally while keeping the chicken juicy. Add cream at the end for smoothness without dulling the freshness of the herbs.
Pro Tips & Common Mistakes to Avoid
Don’t overcook the rice; it should stay slightly chewy.
Add cream off the heat to prevent curdling.
For a dairy-free version, use coconut milk or almond milk.
Stir occasionally while simmering to prevent sticking.
Serving, Nutrition, Storage, Reheating & Freezing
Serving: Pair with garlic toast or a green salad.
Nutrition (per bowl ~350 ml): ~290 calories | 27 g protein | 24 g carbs | 9 g fat
Storage: Refrigerate up to 4 days in a sealed container.
Reheating: Warm gently; add a splash of broth if thickened.
Freezing: Freeze for up to 2 months; thaw and reheat slowly.
Quick Chicken and Wild Rice Soup Recipe in One Pot
Course: Healthy Soups6
servings10
minutes30
minutes320
kcalThis Quick Chicken and Wild Rice Soup is a creamy, hearty one-pot meal packed with tender chicken, nutty wild rice, and fresh vegetables. Ready in under 40 minutes, it’s the perfect comfort food for busy weeknights—warm, wholesome, and full of rich homemade flavor.
Ingredients
1 lb (450 g) boneless chicken breast or thighs – cubed
1 medium onion, chopped – aromatic base
2 garlic cloves, minced – for depth
2 carrots, diced – adds sweetness
2 celery stalks, diced – for crunch
¾ cup uncooked wild rice – hearty texture
5 cups low-sodium chicken broth – rich base
½ cup light cream or milk – for creaminess
1 tsp dried thyme – earthy aroma
½ tsp black pepper & salt – to taste
1 tbsp olive oil or butter – for sautéing
Fresh parsley – garnish
Directions
- Sauté the aromatics: Heat olive oil in a pot. Add onion, carrots, and celery; cook 5 minutes until softened. Add garlic and sauté for 1 minute.
- Add chicken & rice: Stir in chicken cubes and wild rice, seasoning with thyme, salt, and pepper.
- Simmer: Pour in chicken broth. Bring to a boil, then reduce heat and simmer 25–30 minutes until rice is tender and chicken is cooked through.
- Finish creamy: Stir in cream or milk, heat gently (do not boil). Adjust seasoning.
- Serve: Garnish with parsley and enjoy warm with crusty bread or crackers.
Notes
- Sautéing the vegetables first builds a deep, savory flavor base for the soup.
- Use pre-cooked or rotisserie chicken to save time without compromising taste.
- Wild rice adds a nutty texture and keeps the soup hearty and satisfying.
- A splash of cream or milk at the end gives it a silky, restaurant-quality finish.
FAQs
This Quick Chicken and Wild Rice Soup Recipe in One Pot is pure comfort made simple—a rich, nourishing, and easy-to-make meal that turns everyday ingredients into something special. Whether it’s a chilly evening or a family dinner, this creamy, flavorful soup is sure to become a favorite at your table.
