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Cozy Fall Harvest Chicken and Wild Rice Soup – Easy One-Pot Recipe

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This cozy fall harvest chicken and wild rice soup is everything you love about autumn in a bowl—earthy wild rice, tender chicken, sweet butternut squash, and a creamy, comforting broth. It’s a one-pot wonder that’s perfect for crisp evenings and sure to become a seasonal favorite.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 1 cup butternut squash, peeled and cubed into ½-inch pieces
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 6 cups low-sodium chicken broth
  • 1 cup wild rice, rinsed
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a Dutch oven or large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened and onions are translucent.
  2. Add the minced garlic and cubed butternut squash. Cook for 2 minutes, stirring constantly, until fragrant.
  3. Stir in the dried thyme, rosemary, and smoked paprika. Cook for 30 seconds until fragrant.
  4. Pour in the chicken broth and add the rinsed wild rice. Stir, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  5. After 30 minutes, add the chicken breasts or thighs, nestling them into the broth. Cover and simmer for another 20 to 25 minutes, until chicken is cooked through and wild rice is tender.
  6. Remove the chicken using tongs and let rest for 5 minutes. Shred with two forks.
  7. Return the shredded chicken to the pot. Stir in the heavy cream (or half-and-half) and heat through for 2 to 3 minutes. Do not let it boil.
  8. Taste and adjust seasoning with more salt, pepper, or herbs as needed.
  9. Serve hot, garnished with fresh parsley. Pair with crusty bread for dipping.

Notes

Don’t rush the wild rice; cook low and slow. Let cream come to room temperature before adding to prevent curdling. Salt in layers for best flavor. Avoid using pre-cooked rotisserie chicken; cooking chicken in the broth adds depth. Soup thickens as it sits; add broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: chicken and wild rice soup, fall soup, one-pot soup, cozy soup, harvest soup, butternut squash soup, creamy chicken soup

Find it online: https://lenatable.com/cozy-fall-harvest-chicken-and-wild-rice-soup-easy-one-pot-recipe/