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Cozy 30-Minute Fall Harvest Chicken and Wild Rice Soup

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A rich, creamy chicken and wild rice soup that comes together in just 30 minutes, perfect for busy fall evenings. The secret is browning the chicken first to create deep, savory flavor in minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup uncooked wild rice blend
  • 1 cup heavy cream
  • Fresh parsley, chopped (for garnish)
  • Fresh thyme sprigs (optional, for garnish)

Instructions

  1. Prep the Ingredients (5 minutes): Dice the onion, carrots, and celery into uniform pieces (about 1/4-inch). Mince the garlic. Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
  2. Brown the Chicken (6-8 minutes): Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken breasts in the hot oil. Cook without moving for 4-5 minutes, until the bottom is golden brown and releases easily from the pan. Flip and cook another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Sauté the Vegetables (4-5 minutes): Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 4-5 minutes until the vegetables start to soften and the onion becomes translucent. Scrape up any browned bits from the bottom of the pot. Add the minced garlic, dried thyme, rosemary, sage, and smoked paprika. Cook for 30 seconds until fragrant.
  4. Deglaze and Simmer (15 minutes): Pour in the chicken broth and water, scraping up any remaining browned bits. Add the wild rice blend and stir to combine. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 15 minutes.
  5. Shred the Chicken (2 minutes): While the soup simmers, shred the partially cooked chicken breasts using two forks. If it’s still too firm, chop it into small bite-sized pieces.
  6. Finish the Soup (5 minutes): After 15 minutes, remove the lid and add the shredded chicken and heavy cream. Stir gently to combine. Let the soup simmer uncovered for another 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley and a sprig of thyme if desired. Serve hot with crusty bread or crackers on the side.

Notes

Don’t rinse the wild rice before cooking; the starch helps thicken the soup. For a thicker soup, let it simmer uncovered a few extra minutes. The soup tastes even better the next day as flavors meld. If making ahead, add a splash of broth when reheating as rice absorbs liquid.

Nutrition

Keywords: chicken soup, wild rice soup, fall soup, 30-minute meal, comfort food, creamy soup, harvest soup

Find it online: https://snappyspoon.com/cozy-30-minute-fall-harvest-chicken-and-wild-rice-soup/