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Cozy Fall Harvest Chicken and Wild Rice Soup

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A rich, hearty chicken and wild rice soup with a creamy, savory broth that started as a happy accident and became a fall favorite. Perfect for hosting, it’s packed with tender chicken, earthy wild rice, and sweet carrots.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup wild rice, rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 1/2 cup half-and-half
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent.
  2. Stir in the minced garlic, dried thyme, and dried sage. Cook for another minute until the garlic is fragrant, about 30-60 seconds. If the bottom of the pot gets too dark, add a splash of chicken broth to deglaze.
  3. Pour in the rinsed wild rice and the chicken broth. Add the bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil over high heat.
  4. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45-55 minutes, until the wild rice is tender and has started to split open. Stir occasionally.
  5. Stir in the shredded cooked chicken and let it heat through for about 5 minutes.
  6. Remove the bay leaf and discard it. Reduce the heat to low and stir in the half-and-half. Taste the soup and season generously with salt and freshly ground black pepper.
  7. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley if desired. Serve hot with crusty bread or a simple green salad.

Notes

For make-ahead, prepare through step 5, cool, and refrigerate. Reheat gently and add half-and-half before serving to prevent curdling. Wild rice is done when tender but still has a slight chew. Season in layers for best flavor.

Nutrition

Keywords: chicken and wild rice soup, fall soup, harvest soup, creamy chicken soup, wild rice soup, cozy soup, easy soup recipe

Find it online: https://rowanrecipes.com/cozy-fall-harvest-chicken-and-wild-rice-soup-best-guest-recipe/