by Olena

Healthy Chicken Wild Rice Soup (Video)

by Olena

5 from 8 reviews

Make Creamy and Healthy Chicken Wild Rice Soup without heavy cream, flour or butter in slow cooker, Instant Pot or on the stove. It is also a freezer meal.

Easy, creamy, low fat and simply the best healthy comfort food in a bowl. Feeling down and cold? Browse all healthy soups and stews.

healthy chicken and wild rice soup

Chicken Wild Rice Soup

Healthy chicken and wild rice soup without any cream. And this chicken wild rice soup is thick, hearty and sticks to your ribs! Comfort food without a heart attack. You know what I mean…

And full of flavor, chicken and wild rice, obviously. Easy, creamy, low fat and the best!

You will never go back to Panera or condensed cream of mushroom chicken and wild rice soup version.

chicken and wild rice soup crock pot

How to Make Chicken Wild Rice Soup

This chicken and wild rice soup recipe includes slow cooker (Crockpot), stovetop and Instant Pot (electric pressure cooker) versions. I know, amazing!

On the Stove

  1. Saute vegetables in a large heavy bottom pot for 5 minutes.
  2. Add chicken, more veggies, wild rice, water and spices.
  3. Cook for 45 minutes.
  4. After repeat steps as mentioned above.

In Crock Pot (Slow Cooker)

  1. Cook chicken, vegetables and spices in a large slow cooker on Low for 8-10 hours or on High for 5-6 hours.
  2. Remove chicken onto plate and shred with 2 forks.
  3. Add milk and blend with an immersion blender a bit. Or leave it as is.
  4. Add shredded chicken and parsley. Stir and enjoy!

how to make chicken and wild rice soup

In Instant Pot

You can use 6 quart or 8 quart Instant Pot. For 3 quart, cut recipe ingredients in half but keep same cooking time.

Ww show you how to make Instant Pot chicken wild rice soup in the video that you can watch just below in the recipe card.

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Tips for Best Chicken and Wild Rice Soup

  • The longer you cook wild rice, the thicker will be the wild rice soup.
  • Wild rice will “cook” for a few more hours after you turn off heat. It really soaks up the liquids.
  • ANY chicken works – raw, bone in/skin on or boneless/skinless, cut up whole chicken, cooked cubed/shredded.
  • If you don’t have dried mushrooms, use fresh brown or shiitake mushrooms.
  • Homo 3.25 % milk is the best replacement for heavy cream.
  • You can use almond milk etc. but flavor will change.

Can I Use White or Brown Rice?

Unfortunately not. White or brown rice will break down into a gooey mess, especially in crock pot or slow cooker. Soup will have porridge like consistency.

Plus wild rice has very unique taste that makes this chicken wild rice soup so delicious.

How to Thicken Soup without Flour?

My healthy chicken wild rice mushroom soup is made without a cup of butter, heavy cream or white flour. But still is SO creamy. It literally won’t make our hearts stop.

So, how? With a help of an immersion blender and milk. When rice is well cooked, its starches break down so easily with a few pulses of a blender. And when they meet sweet and creamy milk with way less fat and calories than heavy cream, the soup becomes creamy chicken and wild rice soup recipe.

Can You Freeze It?

Of course. Freeze chicken and wild rice soup leftovers in a glass container for up to 3 months. “But wait, there is more…”

You can turn this soup into a freezer meal!chicken and wild rice soup recipe freezer meal

  • In a large Ziploc bag, add all ingredients except water, milk and parsley.
  • Seal and freeze for up to 3 months.
  • Cook in Instant Pot from frozen for 35 minutes with Quick Release.
  • For slow cooker, thaw in the fridge for 24 hours and then cook on Low for 10 hours or on High for 6 hours.
  • After follow last step in the recipe.

Check out my full list of healthy freezer meals. I’m obsessed!

More Healthy Soup Recipes to Try

chicken wild rice soup in a bowl

Print

Healthy Chicken Wild Rice Soup

5 from 8 reviews

Creamy and Healthy Chicken Wild Rice Soup without heavy cream, flour or butter in slow cooker, Instant Pot or on the stove.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: Soup and stew
  • Method: Slow cooker
  • Cuisine: North American
Scale

Ingredients

  • 1.5 lbs any chicken pieces*
  • 1 large onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 large carrots, coarsely chopped
  • 3 large celery stalks, diced
  • 2 large potatoes, diced
  • 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
  • 1 1/2 cups wild rice
  • 9 cups water or chicken broth**
  • 1/2 tsp thyme, dried
  • 1 tbsp mustard
  • 2 tsp garlic powder
  • 2 tsp salt
  • Ground black pepper, to taste
  • 2 cups whole milk***
  • Small bunch parsley, finely chopped
  • Avocado oil (for stovetop only)

Instructions

  1. Slow Cooker: In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours.
  2. Remove chicken onto plate and shred with 2 forks. To slow cooker, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
  3. Stovetop: In a large heavy bottom pot or Dutch oven, swirl a bit of avocado oil to coat; add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper; bring to a boil, cover and cook on low heat with lid a bit open for about 45 minutes.
  4. Remove chicken onto plate and shred with 2 forks. To the pot, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
  5. Instant Pot (6 or 8 quart)****: In Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper. Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After wait for 10 minutes and do Quick Release to release the pressure by turning the valve to Venting.
  6. Remove chicken onto plate and shred with 2 forks. To Instant Pot, add milk and using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

Freezer Meal: In a large Ziploc bag, add all ingredients (except water, milk and parsley), release out as much air as possible, seal and freeze for up to 3 months. If cooking in slow cooker, thaw in the fridge for 24 hours, add to slow cooker along with water and cook as per above instructions + 1 hour. If cooking in Instant Pot, cook from frozen for 25 minutes with Quick Release. After follow last step in the recipe.

Make Ahead: In a large airtight container, bowl with a lid or slow cooker’s insert, add all ingredients (except chicken and parsley) and refrigerate for up to 12 hours. Add chicken and cook as per slow cooker instructions. OR store chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

Notes

*I used frozen drumsticks in slow cooker version. ANY chicken works – raw, bone in/skin on or boneless/skinless, cut up whole chicken, cooked cubed/shredded. Just remember that cooked chicken needs barely any cooking, and you will need to use chicken broth in place of water, since it won’t be cooking in water creating a broth.

**Use water with raw chicken and broth with cooked chicken.

***I’m sure you can use any unsweetened plant-based milk, just soup will be less rich but still creamy.

****For 3 quart Instant Pot, cut recipe ingredients in half but keep same cooking time.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

64 comments on “Healthy Chicken Wild Rice Soup (Video)

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  1. Hi, I’m excited to try your recipe this week but I had one question: is the immersion blender necessary? I don’t own one and I only have a VitaMix (which I feel like would turn this to a pulp lol).

  2. Olena, do you think I can use coconut milk here, like the one in a can, not the carton, and maybe dilute it a little, as it’s thicker than the carton coconut milk?

  3. Now, I know that Olena says that this is the best soup EVER……BUT……………,,
    I have to say she is right!!!! WOW—soup packed with flavor and is good for us to eat!! What could be better than that? Well, perhaps hot fudge cake with ice cream and ALL calories removed. Well I know Christmas is around the corner but let’s face it—not even Santa can do that!!! SO dish that scrumptious soup in your bowl and enjoy with a huge smile on your face!! U know it is good for you but don’t tell the kids. Let them think of it as a guilty pleasure and NEVER, EVER tell them differently!!

  4. Where do you find will rice?? The only thing I can find in the store is a blend of wild, white, and brown rice, and it’s super expensive!

      1. One more question: Do the potatoes turn all brown in the freezer? I usually avoid freezing raw potatoes because I think they go black/brown from oxidizing. Does that happen with this meal?

        1. Oh I know what you mean. Since it is kind of brownish soup and we blend a bit, I would freeze them. Also waxy potatoes like red and yellow freeze better than russet.

    1. I found mine at Whole Foods. Fresh Market probably had it to. Both of these stores sell it in bins and you get what you want and pay by the lb.

    1. Will be waiting for your review.:) It’s been pouring on Vancouver island, so I already made this soup like 4 times because kids love it so much. Enjoy!

  5. I need computer lessons to be able to print the recipe for “Healthy Chicken Wild Rice Sour”. When I click on “Print recipe” the recipe shows up with the video at the top. I cannot see any place to click so I can print the recipe only. Please advise. This has been quite frustrating for any recipe than has a video.

    I see from the comments below that people have made this recipe in 2017 and 2018 as well. How did they print the recipe?

    1. Oh I see what you mean. I will ask. Might take a few days since we use a plugin for recipes that come as is. Worst thing you can print with a thumbnail of a video. I don’t think right now there is a way around it unless the plugin is customized.

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