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Creamy One-Pot Chicken and Wild Rice Soup

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A comforting and creamy one-pot soup featuring tender chicken thighs, nutty wild rice, and fresh thyme, perfect for cozy nights and easy cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup wild rice blend
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3–4 sprigs fresh thyme, leaves stripped
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup cottage cheese (optional)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice

Instructions

  1. Rinse the wild rice blend under cold water and drain well. Chop the onion, carrots, celery, and mince garlic. Strip the thyme leaves from the stems and set aside.
  2. Heat olive oil and butter in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook, stirring occasionally, until onions are translucent and carrots soften, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Cut chicken thighs into bite-sized pieces and add to the pot. Pour in chicken broth and add wild rice. Toss in thyme leaves, reserving a few for garnish. Stir gently to combine.
  4. Bring mixture to a boil, then reduce heat to low and cover with lid slightly ajar. Simmer until wild rice is tender and chicken is cooked through, about 30-35 minutes. Stir occasionally and check rice texture after 25 minutes.
  5. Lower heat to very gentle simmer. Stir in heavy cream and cottage cheese if using. Use a whisk or immersion blender to mix until soup is creamy and smooth. Add salt, pepper, and lemon juice. Taste and adjust seasoning as needed.
  6. Ladle soup into bowls and garnish with reserved fresh thyme leaves and cracked black pepper if desired.

Notes

If the soup is too thick, add a splash of broth or water to loosen. Cottage cheese blending is optional but improves creaminess. Use fresh thyme for best flavor; dried thyme can substitute with about 1 teaspoon added earlier. For dairy-free version, swap heavy cream with coconut milk and omit cottage cheese. Soup can be made in a slow cooker by sautéing veggies first, then cooking on low for 4-6 hours. Store leftovers in airtight container up to 4 days; reheat gently with added broth if needed. Freeze without cream and cottage cheese, add fresh when reheating.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, one-pot meal, comfort food, thyme, easy dinner, cozy soup

Find it online: https://platebelle.com/creamy-one-pot-chicken-and-wild-rice-soup-recipe-easy-and-perfect-for-cozy-nights/