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Easy Chicken and Rice Soup (Cozy One-Pot Dinner)
Chloe Richardson

Easy Chicken and Rice Soup

A soul-soothing, one-pot dinner that combines lean, high-protein chicken breast with wholesome, nutty wild rice and a classic aromatic mirepoix. This nutrient-dense soup features a velvety broth and deep, complex flavors, making it the ultimate comfort food for busy weeknights. It is designed to be efficient, macro-friendly, and completely free of alcohol or pork, providing a healthier alternative to store-bought options that the whole family will adore.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup celery, sliced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 pound chicken breast, boneless and skinless
  • 1 cup wild rice, rinsed
  • 1/4 cup heavy cream

Method
 

  1. In a large pot, melt the butter over medium heat.
  2. Add the onions, celery, and carrots; sauté for 5-7 minutes until softened.
  3. Stir in the garlic and flour, cooking for 2 minutes to toast the flour.
  4. Gradually whisk in the chicken broth to prevent clumping.
  5. Add the thyme, parsley, paprika, salt, and pepper; bring to a gentle boil.
  6. Add the chicken breast and wild rice to the pot.
  7. Reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and chicken is cooked through.
  8. Remove the chicken, shred it using two forks, and return it to the pot.
  9. Stir in the heavy cream and serve warm.

Notes

To make this dairy-free, substitute the butter with olive oil and replace the heavy cream with full-fat canned coconut milk or a plant-based cream alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.