Cozy Couch Soup — “My husband calls this ‘Cozy Couch Soup’ because it’s perfect for curling up with a blanket and binge-watching our favorite shows.”

This is a creamy, savory one-pot soup built on tender chicken (or a mushroom/bean swap for vegetarians), nutty wild rice, and lots of cozy, warming flavor — the kind of soup that begs for a soft blanket and a long episode queue. It’s simple to make, fridge-friendly, and easy to scale. Below you’ll find everything: ingredients, a clear step-by-step method, timing, tweaks, and storage tips.

Yield & timing

• Serves: 4–6 people
• Active time: ~25 minutes
• Total time: 55–65 minutes (rice cooks in the broth)
• One-pot, stovetop. Slow-cooker and Instant Pot options included below.

Ingredients

• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3–4 garlic cloves, minced
• 8 ounces mushrooms, sliced (optional but cozy; cremini or button)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• ½ teaspoon smoked paprika (optional, for warmth)
• ¼ teaspoon black pepper, plus more to taste
• 1½ teaspoons fine sea salt (adjust to taste with stock)
• ¾ cup uncooked wild rice blend (wild rice + long-grain rice)
• 6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 bay leaf
• 2 cups cooked chicken, shredded or chopped (about 2 medium chicken breasts) — for vegetarian, use 1½ cups cooked chickpeas + extra mushrooms or smoked tofu
• 1 cup heavy cream or half-and-half (or full-fat coconut milk for dairy-free)
• 2 tablespoons all-purpose flour (or 1½ tbsp cornstarch for gluten-free) — optional, for thickening
• 2 tablespoons fresh lemon juice (brightens flavors)
• Chopped fresh parsley or chives for garnish

Prep notes (short)

• If using raw chicken: poach in the broth during the rice cooking step (see method) or roast and shred ahead.
• Rinse wild rice blend under cold water briefly.
• Have a measuring cup of cream or substitute ready.

Step-by-step method (stovetop — recommended)

1. Melt and sweat aromatics.
   In a large heavy pot (6- to 8-quart Dutch oven) melt butter over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened and translucent — about 6–8 minutes. Add a pinch of salt to help draw out moisture.
2. Add garlic, mushrooms, and spices.
   Stir in garlic and mushrooms and cook 3–4 minutes until mushrooms release liquid and start to brown. Add thyme, parsley, smoked paprika, and black pepper; stir for 30 seconds until fragrant.
3. Toast the rice.
   Add the wild rice blend and stir 1–2 minutes so the rice picks up the aromatics. This step deepens the flavor and prevents rice from sticking.
4. Add broth and simmer.
   Pour in the 6 cups of chicken (or vegetable) broth and drop in the bay leaf. Bring to a gentle boil, then lower heat to a steady simmer, cover, and cook for 35–40 minutes, until the wild rice is tender and a little chewy. (If using raw chicken breasts, add them now to poach in the broth — remove, shred, and return to pot after rice is cooked.)
5. Finish proteins and thicken.
   If you used pre-cooked chicken, add it to the pot now to heat through (5 minutes). For a thicker, creamier soup: whisk the flour into the cream until smooth (or make a slurry with cornstarch and a little water) and stir it into the simmering soup; cook 3–5 minutes until the soup gently thickens. Alternatively, remove 2 cups of hot soup, blend until smooth (immersion blender or countertop blender), and return to pot for natural thickening and extra body.
6. Brighten & season.
   Stir in the lemon juice and taste — adjust salt and pepper. If the soup is too thick, thin with up to 1 cup more broth or water.
7. Serve.
   Ladle into bowls, sprinkle with fresh parsley or chives, and (optional) a crack of black pepper and a drizzle of extra virgin olive oil. Great with crusty bread or garlic croutons.

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