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Cozy Fall Harvest Chicken and Wild Rice Soup: Easy 30-Minute Recipe

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A quick and easy 30-minute chicken and wild rice soup that’s perfect for cozy fall nights. Made with simple ingredients, this creamy, hearty soup is a crowd-pleaser that feels like a warm hug in a bowl.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs
  • 1 cup wild rice blend
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the Vegetables (5 minutes): Dice the onion, carrots, and celery into roughly 1/4-inch pieces. Mince the garlic.
  2. Sauté the Aromatics (5 minutes): Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables start to soften—about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the Herbs (1 minute): Sprinkle the dried thyme and rosemary over the vegetables. Stir for about 30 seconds to let the herbs toast slightly.
  4. Add the Broth and Rice (1 minute): Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to lift up any browned bits. Add the wild rice blend and the bay leaf. Stir well.
  5. Cook the Chicken (20 minutes): Nestle the chicken thighs into the broth. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the chicken is cooked through and the rice is tender.
  6. Shred the Chicken (3 minutes): Using tongs, carefully remove the cooked chicken thighs to a cutting board. Let them cool for a minute or two, then shred the meat with two forks. Discard the bay leaf. Return the shredded chicken to the pot.
  7. Finish with Cream (2 minutes): Reduce the heat to low. Slowly stir in the heavy cream. Let it warm through for about 2 minutes. Do not let the soup boil after adding the cream. Taste and season with salt and pepper.
  8. Serve and Garnish: Ladle the soup into bowls. Top with a sprinkle of fresh parsley if desired. Serve hot.

Notes

For the best texture, look for a wild rice blend that includes brown rice. The soup tends to be even more flavorful on day two. If freezing, leave out the cream and add it when reheating.

Nutrition

Keywords: chicken and wild rice soup, fall soup, easy soup recipe, 30-minute meal, cozy soup, harvest soup

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