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Creamy One Pot Chicken and Wild Rice Soup

Creamy one pot chicken and wild rice soup with nutty wild rice, tender shredded chicken, and a velvety broth thickened with a simple flour roux. Everything simmers together in a Dutch oven until the rice bursts open and the chicken reaches 165°F, then heavy cream is stirred in for a rich finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 4 tbsp unsalted butter
  • 1 yellow onion
  • 3 carrots
  • 3 celery
  • 4 cloves garlic
  • 0.33 cup all-purpose flour
  • 7 cup low-sodium chicken broth
  • 1 cup wild rice blend rinsed
  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp dried thyme
  • 2 bay leaves bay leaves
  • 1.5 tsp salt
  • 0.5 tsp black pepper
For the finish
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter in a large Dutch oven over medium heat. Cook until melted and shimmering, about 1 minute.
  2. Cook the onion, carrots, and celery for 6–7 minutes, until softened. Stir occasionally so they cook evenly.
  3. Add the garlic and cook for 1 minute, until fragrant. Keep it moving to prevent browning.
  4. Sprinkle in the flour and stir constantly for 2 minutes, until it coats the vegetables and smells toasty. This forms a roux for a smooth broth.
  5. Slowly whisk in the chicken broth until smooth. Bring the mixture together so no flour lumps remain.
  6. Stir in the wild rice, thyme, bay leaves, salt, and black pepper. Mix well to evenly distribute the rice and seasonings.
  7. Nestle the boneless skinless chicken breasts into the pot. Ensure they are mostly submerged in the broth.
Simmer and finish creamy
  1. Bring to a boil, then lower to a gentle simmer. Cover and cook for 40–45 minutes, stirring occasionally.
  2. Continue cooking until the wild rice is tender and has burst open, and the chicken reaches 165°F. This timing should line up within the covered simmer window.
  3. Move the chicken to a board, shred it with two forks, and return it to the pot. Remove the bay leaves after shredding.
  4. Stir in the heavy cream and simmer for 5 minutes, until the soup is thick and creamy. Thin with a splash of broth if needed.
  5. Taste and adjust the seasoning, then ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

Pro tip: after adding the flour, keep stirring for the full 2 minutes so the roux tastes cooked and the soup thickens smoothly. Refrigerate leftovers in a covered container for up to 4 days; rewarm gently on the stove, adding a splash of broth if it thickens too much. Freezing is not recommended because cream can break when thawed, but you can freeze before adding the heavy cream and then stir it in after reheating.