Dutch Oven Chicken and Wild Rice Soup with Herbs and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 2 lb bone-in, skin-on chicken thighs (about 6)
• 1 1/2 tsp kosher salt, divided; 3/4 tsp black pepper, divided
• 2 tbsp olive oil; 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 2 large carrots, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/3 cup dry white wine (or 1/3 cup chicken broth)
• 6 cups low-sodium chicken broth
• 1 cup wild rice blend, rinsed
• 1 bay leaf
• 1 tsp dried thyme; 1 tsp dried rosemary
• 1/2 tsp smoked paprika (optional); 1/4 tsp red pepper flakes (optional)
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley; 1 tbsp lemon juice

Do This

• 1) Heat oven to 325°F. Pat chicken dry; season with 1 tsp salt and 1/2 tsp pepper.
• 2) Sear chicken in olive oil in a Dutch oven (medium-high) until browned, 4–5 minutes per side; set aside.
• 3) Sauté onion, carrots, celery, mushrooms in butter with remaining salt/pepper, 6–8 minutes; add garlic 30 seconds.
• 4) Deglaze with wine (or broth), scraping browned bits, 1–2 minutes.
• 5) Add broth, wild rice, bay leaf, thyme, rosemary (plus optional paprika/flakes). Return chicken. Cover and bake 55–65 minutes.
• 6) Remove chicken; shred meat and discard skin/bones. Stir in peas, parsley, lemon; return chicken and simmer 3–5 minutes. Serve hot.

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Why You’ll Love This Recipe

• Deep, rustic flavor from browned chicken and all the savory bits scraped up into the broth.
• One-pot comfort with wild rice, vegetables, and herbs simmering together into a hearty bowl.
• Oven-simmered ease (no babysitting a pot on the stove) for steady, gentle cooking.
• Flexible and forgiving with simple swaps for veggies, herbs, and protein.

Grocery List

• Produce: 1 large yellow onion, 2 large carrots, 2 celery ribs, 8 oz cremini mushrooms, 4 garlic cloves, 1 lemon, fresh parsley
• Dairy: unsalted butter
• Pantry: low-sodium chicken broth (6 cups), wild rice blend (1 cup), dry white wine (1/3 cup) or extra broth, olive oil, kosher salt, black pepper, dried thyme, dried rosemary, bay leaf, frozen peas, smoked paprika (optional), red pepper flakes (optional)
• Meat: 2 lb bone-in, skin-on chicken thighs

Full Ingredients

Chicken

• 2 lb bone-in, skin-on chicken thighs (about 6)
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 2 tbsp olive oil

Vegetables and Aromatics

• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 2 large carrots, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced

Broth, Rice, and Herbs

• 1/3 cup dry white wine (or 1/3 cup low-sodium chicken broth)
• 6 cups low-sodium chicken broth
• 1 cup wild rice blend, rinsed and drained
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika (optional, for subtle smokiness)
• 1/4 tsp red pepper flakes (optional, for gentle heat)

To Finish

• 1 cup frozen peas
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Optional Thickening (if you want a slightly stew-like bowl)

• 1 tbsp cornstarch
• 1 tbsp cold water

Step-by-Step Instructions

Step 1: Heat the oven and season the chicken

Arrange a rack in the center of the oven and preheat to 325°F.

Pat the chicken thighs very dry with paper towels (this helps the skin brown). Season all over with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 2: Sear the chicken for a browned, savory base

Set a 5–6 quart Dutch oven over medium-high heat. Add 2 tbsp olive oil and heat until shimmering.

Place the chicken thighs in skin-side down (work in batches if needed). Sear until the skin is deeply golden, about 4–5 minutes. Flip and sear the second side for 3–4 minutes.

Transfer chicken to a plate. Carefully spoon off excess fat, leaving about 2 tbsp in the pot (a little chicken fat = flavor).

Step 3: Sauté the vegetables until sweet and fragrant

Reduce heat to medium. Add 2 tbsp unsalted butter, then add the onion, carrots, and celery. Cook, stirring and scraping the bottom occasionally, until the onion begins to turn translucent, about 4 minutes.

Add the mushrooms and cook until they soften and give off their moisture, about 4 more minutes.

Stir in the garlic and cook until fragrant, about 30 seconds.

Season with the remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper.

Step 4: Deglaze to capture all the browned bits

Pour in 1/3 cup dry white wine (or 1/3 cup broth). Bring to a simmer and cook for 1–2 minutes, scraping the bottom of the pot thoroughly to loosen the browned bits. Those bits are your built-in “rustic gravy” flavor.

Step 5: Add broth, wild rice, and herbs

Stir in 6 cups chicken broth, 1 cup wild rice blend, 1 bay leaf, 1 tsp dried thyme, and 1 tsp dried rosemary. If using, add 1/2 tsp smoked paprika and 1/4 tsp red pepper flakes.

Bring the pot just to a gentle simmer on the stovetop.

Step 6: Oven-simmer until the rice is tender

Nestle the seared chicken thighs back into the pot, skin-side up. Cover with a tight-fitting lid.

Transfer to the oven and bake at 325°F for 55–65 minutes, or until the wild rice is tender (some blends keep a slight chew) and the chicken reaches 165°F in the thickest part.

Carefully remove the pot from the oven and uncover. Discard the bay leaf.

Step 7: Shred the chicken and finish the pot

Transfer chicken to a cutting board. When cool enough to handle, pull off and discard the skin, then remove the meat from the bones and shred or chop into bite-size pieces.

Bring the Dutch oven to a gentle simmer over medium heat. Stir in 1 cup frozen peas and simmer until hot, 3 minutes.

Turn off the heat. Stir in the shredded chicken, 2 tbsp parsley, and 1 tbsp lemon juice. Taste and adjust with additional salt and pepper if needed.

Step 8: Optional thickening for a heartier, stew-like bowl

If you want the broth a bit thicker: whisk 1 tbsp cornstarch with 1 tbsp cold water to make a slurry. Bring the pot to a simmer over medium heat, then stir in the slurry and simmer until slightly thickened, 1–2 minutes.

Ladle into bowls, making sure each serving gets plenty of chicken, vegetables, and wild rice.

Pro Tips

• Use a wild rice blend for predictable timing. Pure wild rice can take longer; a blend usually finishes in the window listed.
• Brown the chicken well. Those browned bits (fond) are the backbone of the broth’s flavor, especially in a simple, no-cream soup.
• Rinse the rice. A quick rinse removes excess starch and helps keep the broth from getting cloudy.
• Keep the simmer gentle. A hard boil can make chicken tough and can break vegetables down too much.
• Brighten at the end. The lemon juice and parsley make the whole pot taste more “alive” without changing the cozy vibe.

Variations

• Creamy version: After shredding the chicken, stir in 1/2 cup heavy cream and heat gently (do not boil) for 2–3 minutes. Add lemon sparingly (start with 1 tsp).
• Greens boost: Stir in 3 cups baby spinach or 2 cups chopped kale with the peas; simmer until wilted, 2–4 minutes.
• Rotisserie shortcut: Skip searing. Sauté the vegetables in 2 tbsp olive oil, then simmer rice in broth and herbs until tender. Stir in 3 cups shredded rotisserie chicken for the last 5 minutes.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Wild rice will continue to absorb broth as it sits; when reheating, add 1/4–1/2 cup additional broth or water per portion and warm gently on the stovetop over medium-low heat until steaming hot (about 6–10 minutes).

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, add the peas and parsley after reheating (they stay brighter and fresher).

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 32 g protein; 45 g carbohydrates; 22 g fat; 4 g fiber; 780 mg sodium.