Creamy Chicken and Wild Rice Soup Recipe
This creamy chicken and wild rice soup is a comforting and hearty dish featuring tender chicken breasts, wild rice, aromatic vegetables, and a rich creamy broth. Versatile and easy to prepare, it can be made using an Instant Pot, slow cooker, or stovetop method to suit your cooking preference. Perfect for chilly days or anytime you crave a warm, satisfying soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (Instant Pot) / 8 hours (Slow Cooker on low) / 30 minutes (Stovetop)
- Total Time: 30 minutes (Instant Pot) / 8 hours 15 minutes (Slow Cooker) / 45 minutes (Stovetop)
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Meat and Dairy
- 2 large chicken breasts
- 1 cup heavy cream or milk
Produce
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 onion, chopped
- 1 clove garlic, minced
Pantry
- 32 oz chicken broth
- 1 4.3 oz box Rice-A-Roni wild rice
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (for slurry)
Instructions
- Instant Pot Saute: Place the Instant Pot on the sauté setting and heat the olive oil. Add chopped celery, onions, carrots, and minced garlic. Cook for 2-3 minutes until the vegetables soften and become fragrant.
- Add Chicken: Place the two large chicken breasts into the pot with the sautéed vegetables.
- Add Broth and Rice: Pour in the 32 oz chicken broth, then add the box of Rice-A-Roni wild rice along with the seasoning packet included in the box. Add dried basil and oregano.
- Pressure Cook: Close the lid and set the Instant Pot to Manual High Pressure for 15 minutes to cook the chicken and rice thoroughly.
- Finish Soup: Once cooking is complete, release pressure as per your Instant Pot instructions. Set the pot back to sauté mode. Stir in the heavy cream or milk to add creaminess.
- Thicken Soup: Prepare a slurry by mixing cornstarch with a small amount of broth, then gradually add this mixture into the pot while stirring to thicken the soup slightly.
- Shred Chicken: Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the soup. Stir well and serve hot.
- Slow Cooker Method (alternative): Place all ingredients except cream and cornstarch in the slow cooker. Cook on low for 8 hours or on high for 4 hours. Remove chicken and shred. Stir cream into the pot and cook an additional 30 minutes before serving.
- Stovetop Method: Heat a Dutch oven or large pot over medium heat and sauté garlic, onions, celery, and carrots in olive oil until softened. Cube the chicken into 1-inch pieces and add to the pot. Pour in chicken broth, Rice-A-Roni wild rice, and the seasoning packet. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes or until the chicken is cooked and rice is tender. Stir in cream and add a cornstarch slurry to thicken the soup before serving.
Notes
- You can substitute milk for heavy cream for a lighter version of the soup.
- The recipe includes multiple cooking methods; Instant Pot is the quickest, while the slow cooker offers hands-off convenience.
- Shredding the chicken after cooking ensures tenderness and better integration with the soup.
- Use cornstarch slurry carefully to avoid lumps; mix it well before adding.
- The soup can be stored refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: chicken soup,wild rice soup,creamy chicken soup,Instant Pot soup,slow cooker soup,comfort food,wild rice chicken soup
Find it online: https://tastybella.com/creamy-chicken-and-wild-rice-soup-recipe/
