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Ultra close-up macro food photography of steaming creamy autumn chicken and wild rice soup with tender shredded chicken, wild rice, carrots, and herbs

Cozy Autumn Chicken and Wild Rice Soup

Rich, creamy, and deeply comforting autumn chicken and wild rice soup loaded with tender shredded chicken, nutty wild rice, and sweet mirepoix vegetables simmered in fragrant herb bone broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: dinner, Soup
Cuisine: American, Autumn Comfort
Calories: 395
Ingredients Method

Ingredients
  

For the Soup Foundation
  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup uncooked wild rice blend (rinsed)
  • 3 tbsp unsalted butter
  • 1 medium yellow onion (finely diced)
  • 3 medium carrots (diced)
  • 3 stalks celery (sliced)
  • 4 cloves garlic (minced)
  • 1/3 cup all-purpose flour (for velvety roux)
Broth & Finishing
  • 6 cups low-sodium chicken bone broth
  • 1 cup heavy whipping cream (or whole milk)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp fresh rosemary (minced)
  • 2 whole bay leaves
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp freshly cracked black pepper

Method
 

Step-by-Step Cooking Walkthrough
  1. Melt butter in a large heavy Dutch oven or soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 8 minutes until softened and fragrant.
  2. Add minced garlic, fresh thyme, and rosemary. Cook for 1 minute until aromatic, then sprinkle flour over the vegetables and stir constantly for 2 minutes to cook off raw flour taste.
  3. Slowly pour in chicken bone broth while whisking continuously to prevent lumps. Add rinsed wild rice, kosher salt, black pepper, bay leaves, and raw chicken breasts directly into the broth.
  4. Bring soup to a gentle boil, then reduce heat to low, cover with lid, and simmer for 35 to 40 minutes until chicken is tender and wild rice grains begin to puff open.
  5. Remove chicken breasts to a cutting board, shred into bite-sized pieces with two forks, and return meat to the pot.
  6. Discard bay leaves. Stir in heavy cream and let soup simmer uncovered for 5 minutes until rich and velvety. Taste, adjust salt and pepper, and ladle warm into deep bowls with crusty bread.