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Cozy One-Pot Chicken and Wild Rice Fall Soup

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A hearty, comforting soup made with chicken thighs, wild rice, and vegetables, all cooked in one pot for an easy, flavorful meal that tastes like a hug in a bowl.

Ingredients

Scale
  • 1.5 pounds bone-in, skin-on chicken thighs (about 4–5 thighs)
  • 1 cup uncooked wild rice (100% wild rice, not a blend)
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • ½ cup dry white wine (optional, or use extra broth)
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons olive oil
  • ¼ cup chopped fresh parsley for garnish

Instructions

  1. Prep your ingredients: Dice the onion, carrots, and celery into roughly equal-sized pieces (about ½-inch). Mince the garlic. Rinse the wild rice in a fine-mesh strainer under cold water. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
  2. Brown the chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Place the chicken thighs skin-side down in the pot (work in batches if needed) and cook undisturbed for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot with the rendered chicken fat. Stir and scrape up any browned bits from the bottom. Cook for 5 minutes until the vegetables start to soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Deglaze the pot: Pour in the white wine (or ½ cup chicken broth) and stir vigorously, scraping up any stuck-on bits. Let it bubble for about 30 seconds until the alcohol mostly evaporates.
  5. Add the liquid and rice: Pour in the chicken broth, add the rinsed wild rice, thyme sprigs, and bay leaves. Stir everything together. Nestle the browned chicken thighs back into the pot, skin-side up, so the skin stays above the liquid.
  6. Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer gently for 45-50 minutes, until the rice is tender and starting to split open. Check at 40 minutes.
  7. Shred the chicken: Once the rice is tender, remove the chicken thighs from the pot using tongs. Let them cool for a few minutes, then shred the meat off the bones using two forks. Discard the bones and skin. Return the shredded chicken to the pot.
  8. Finish and adjust seasoning: Remove the thyme sprigs and bay leaves. Taste the broth and adjust salt and pepper as needed. If the soup seems too thick, add a splash of broth or water. If too thin, let it simmer uncovered for another 5-10 minutes to reduce.
  9. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple side salad.

Notes

For best flavor, don’t skip browning the chicken. Use 100% wild rice, not a quick-cooking blend. Season in layers to avoid over-salting. The soup thickens as it sits; add broth when reheating.

Nutrition

Keywords: chicken and wild rice soup, one-pot soup, fall soup, cozy soup, chicken soup, wild rice soup, easy soup recipe

Find it online: https://breezybake.com/cozy-one-pot-chicken-and-wild-rice-fall-soup-best-easy-recipe/