One-Pan Creamy Chicken and Wild Rice Soup
Cozy soup night, without a sink full of pots.
When you want real comfort but not a big cooking project, this is the soup to make. It starts with chicken, wild rice, carrots, celery, and onion in one pot, then finishes creamy and satisfying without feeling heavy. The rice does most of the work while you answer emails, help with homework, or just sit for a minute. Expect a cozy, brothy soup with a gentle creaminess and tender chicken—not a restaurant-thick chowder. It’s a good Tuesday dinner, a cold-night dinner, or any night when you want something warm that still feels manageable.
Ingredients
- 1 lb boneless skinless chicken breasts — cut into bite-size pieces
- 1 tbsp olive oil
- 1 unit yellow onion — diced
- 2 unit carrots — peeled and diced
- 2 unit celery stalks — diced
- 3 unit garlic cloves — minced
- 1 cup wild rice blend — rinsed
- 6 cup chicken broth
- 1 tsp dried thyme
- 1 pinch black pepper
- 1 tsp salt
- 1 cup milk
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp cold water
- 2 tbsp fresh parsley — chopped, optional
Method
- 1 Heat the olive oil in a large pot over medium-high heat. Add the chicken, onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and the vegetables start to soften.
- 2 Stir in the garlic, wild rice blend, chicken broth, thyme, salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 25 to 30 minutes, stirring once or twice, until the rice is tender and the chicken is cooked through.
- 3 In a small bowl, whisk the flour and cold water into a smooth slurry. Stir it into the soup, then add the milk and heavy cream. Simmer uncovered for 3 to 5 minutes, stirring, until slightly thickened.
- 4 Taste and adjust salt and pepper. Serve hot, topped with parsley if you have it.
Variations
- Vegetarian swap — Skip the chicken and use 2 cups sliced mushrooms plus 1 can drained cannellini beans. Use vegetable broth instead of chicken broth.
- Faster swap — Use pre-cooked rotisserie chicken and add it with the milk and cream near the end, then simmer just until hot. Start with 45 minutes total if your wild rice blend cooks quickly.
- Substitution ideas — No heavy cream? Use half-and-half. No wild rice blend? Use brown rice, but expect a longer simmer time and more broth as needed.
Notes
If the soup thickens in the fridge, loosen it with a splash of broth or water when reheating. Wild rice blends vary, so check the package if yours needs a little more time.
Equipment that helps
- Large pot or Dutch oven — It gives the rice enough room to simmer evenly while keeping everything in one vessel.
- Cutting board — Prepping the onion, carrots, celery, and chicken quickly keeps this weeknight-friendly.
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