by Olena

Healthy Chicken Wild Rice Soup

by Olena

Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker, Instant Pot or cook on a stovetop. Either way this soup is TO DIE FOR!

I think I’m about 17 years behind with this healthy chicken wild rice soup. Since day one as a brand new North American creamy soup on any fast food joint’s menu made my heart stop – it looks SO good! Fast forward to 2017, and I’m proud to be making creamy healthy chicken wild rice soup without a cup of butter, heavy cream or white flour but still SOOO creamy. And it literally won’t make our hearts stop.

Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker, Instant Pot or cook on a stovetop. Either way this soup is TO DIE FOR!

MY LATEST RECIPES

This type of soup is perfect for slow cooker and that’s the method I used. No sautéing of vegetables, I threw ingredients in a crockpot on a Sunday morning, went on with my day, and on a cold Fall evening I was enjoying a bowl of bone warming soup. Then I proudly printed my own recipe for the recipe binder because family demanded it belongs just right there! I’m sure yours will do the same!

Looking for more hearty soups? Check out my beef and bean soup and hearty minestrone soup.

This recipe includes slow cooker, stovetop  and Instant Pot versions.

How to Turn Healthy Chicken Wild Rice Soup Into a 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 on Low for 10 hours or on High for 6 hours. If cooking in Instant Pot, cook from frozen for 25 minutes with Quick Release. After follow last step in the recipe.

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

How to Make Healthy Chicken Wild Rice Soup in Slow Cooker

  1. In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper. Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker or cook on a stovetop, either way this soup is TO DIE FOR!
  2. Cover and cook on Low for 8-10 hours or on High for 5-6 hours. Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker or cook on a stovetop, either way this soup is TO DIE FOR!
  3. Remove chicken onto plate and shred with 2 forks. Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker or cook on a stovetop, either way this soup is TO DIE FOR!
  4. 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). Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker or cook on a stovetop, either way this soup is TO DIE FOR!
  5. Add shredded chicken, parsley and stir.Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker or cook on a stovetop, either way this soup is TO DIE FOR!
  6. Serve hot. And of course, you dip bread in a bowl of soup – whole grain, sourdough or rye. Of course, I do! Enjoy! Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker or cook on a stovetop, either way this soup is TO DIE FOR!
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Healthy Chicken Wild Rice Soup

5 from 2 reviews

Healthy Chicken Wild Rice Soup Recipe made with no cream or flour but still SO creamy. Set-and-forget in a slow cooker or cook on a stovetop, either way this soup is TO DIE FOR!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 8 servings

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 1 cup fresh, sliced
  • 1 1/2 cups wild rice
  • 9 cups water or chicken broth**
  • 1/2 tsp thyme, dried
  • 2 1/4 tsp salt
  • Ground black pepper, to taste
  • 2 cups whole milk***
  • 1 tbsp mustard
  • 2 tsp garlic powder
  • 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: In Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper. Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After 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, 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.

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 air tight 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, 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.

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

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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27 comments on “Healthy Chicken Wild Rice Soup

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  1. So yummy! I’ve made this once already and it’s on the menu for next week. Thanks for this delicious recipe.

  2. Great recipe! I substituted the chicken for wild rabbit, it was delicious. Also added few squirts of fresh lime, which rounded out the flavour to give it a little more depth.

  3. Are you using precooked wild rice? Or do you just put uncooked ? Do you have nutritional amount? How much is a serving? Thank you

  4. Made this for my family yesterday for dinner. It was a HUGE hit! No worries on the WW points. As long as I have the nutrition facts, I can figure it out. 🙂

  5. I just came across your site through a My Fitness Pal email and I have already saved like a dozen recipes that I cannot wait to try. I love that you include the WW points amounts. 🙂

    1. 🙂 Yay. Well, at some point you might loose a sight of WW points on my recipes but you can still cook them and eat until full – real food magic.:) Leave me a comment o na recipe you make and like haha.:)

  6. I just enjoyed reading some of your blog articles over my morning cup of java and of course I came across what you wrote about why you will not get an Instant Pot. Feel free to delete my above comment. Glad we can still be “friends” even though we both don’t have an Instant Pot ~ ha-ha!!! Wish we lived closer ~ I think I would enjoy being your real friend!!! Have a great day!

  7. Oh, my mouth is watering just by looking at the picture. ! Now that’s my kind of soup- (creamy but no butter, flour or cream) . Thank you for the recipe . Will definitely make it .