Chicken and Rice Soup – Cozy One-Pot Wonder for Dinner
This chicken and rice soup is a true one-pot meal, with minimal dishes and no extra steps. It comes together in under an hour to make a dinner that’s hearty and satisfying without being too heavy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 tablespoons (57 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 3 stalks celery, chopped (about 1 cup)
- 2 large carrots, chopped (about 1 cup)
- 1 tablespoon minced garlic (about 3–4 cloves)
- 3 tablespoons all-purpose flour
- ¾ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¾ teaspoon table salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 5 cups (1.2 L) chicken broth
- 1 lb (453 g) raw boneless skinless chicken breast or thighs
- 1 cup (180 g) wild rice, uncooked
- ⅓ cup (80 ml) heavy cream (optional)
Instructions
1. Melt butter in a large pot or Dutch oven over medium heat.
2. Add onion, celery, and carrots. Cook until softened, about 4–5 minutes.
3. Add minced garlic and cook until fragrant, about 30 seconds.
4. Sprinkle flour evenly over the vegetables and stir until absorbed. Add thyme, parsley, paprika, salt, and pepper. Cook briefly to combine.
5. Slowly stir in chicken broth. Bring to a boil.
6. Add raw chicken and uncooked rice. Return to a boil, then cover, reduce heat to simmer, and cook for about 20 minutes or until chicken is cooked and rice is tender.
7. Remove chicken from the pot and shred or chop. Return to pot once rice is fully cooked.
8. Reduce heat to low and slowly stir in heavy cream until well combined.
9. Simmer for several more minutes. Serve warm.
Notes
You can substitute wild rice with white, jasmine, or basmati. Pre-cooked chicken may be used; stir in before adding cream. Omit or replace cream with half-and-half for a lighter version. Soup thickens as it sits—add broth or water to loosen when reheating. Store in fridge for up to 3 days. Freezing not recommended if using cream.
Find it online: https://cookingwithramsay.com/chicken-and-rice-soup/