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Quick Chicken Wild Rice Soup: Easy Fall One-Pot Meal

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A quick and easy one-pot chicken and wild rice soup that comes together in about 45 minutes. This hearty fall soup features tender chicken, nutty wild rice, butternut squash, and kale in a creamy broth, perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup wild rice, rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 1 cup butternut squash, peeled and cubed (1/2-inch cubes)
  • 1 cup kale, stems removed and chopped
  • 1/2 cup heavy cream or half-and-half (optional)
  • Fresh parsley, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)
  • Crusty bread (for serving, optional)

Instructions

  1. Sauté the aromatics: Place a large Dutch oven over medium heat and add the butter. Once melted and bubbly, add the diced onion, carrots, and celery. Cook, stirring frequently, until the onion is translucent, about 4-5 minutes.
  2. Add garlic and herbs: Stir in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for exactly 1 minute, stirring constantly, until fragrant.
  3. Toast the rice: Add the rinsed wild rice to the pot and stir. Let it toast for about 2 minutes, stirring occasionally, until it becomes fragrant and makes a slight crackling sound.
  4. Add the broth and squash: Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the cubed butternut squash. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the rice is mostly tender with some grains starting to split open.
  5. Check the rice: After 20 minutes, check the rice. If still very firm, cover and cook for another 5-10 minutes. The rice should be tender but still have a slight chew.
  6. Add chicken and kale: Once the rice is tender, stir in the shredded chicken and chopped kale. Cook for 3-5 minutes, until the kale wilts and the chicken is heated through.
  7. Finish with cream (optional): If using heavy cream or half-and-half, stir it in and let the soup simmer for another 2 minutes without boiling. Taste and adjust salt and pepper.
  8. Rest and serve: Remove the pot from heat and let the soup sit for 5 minutes before serving. Ladle into bowls, garnish with fresh parsley and Parmesan if desired, and serve with crusty bread.

Notes

For best results, cut vegetables uniformly (about 1/2-inch cubes) to ensure even cooking. Use rotisserie chicken to save time. Taste broth before adding salt, as sodium levels vary by brand. Add kale at the very end to prevent it from becoming mushy. The soup thickens as it sits; add a splash of broth when reheating. For freezing, leave out the kale and add fresh kale when reheating.

Nutrition

Keywords: chicken wild rice soup, fall soup, one-pot meal, quick soup, weeknight dinner, comfort food, butternut squash soup, kale soup

Find it online: https://eliplate.com/quick-chicken-wild-rice-soup-easy-fall-one-pot-meal/