Healthy chicken and wild rice soup without any cream. And it is thick, hearty and sticks to your ribs! And full of flavor, chicken and wild rice, obviously. You will never go back to Panera or condensed cream of mushroom soup version.
Tips for Best Chicken and Wild Rice Soup
- The longer you cook wild rice, the thicker will be the soup.
- Wild rice will “cook” for a few more hours after you turn off heat. It really soaks up the liquids.
- 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.
How to Make Chicken Wild Rice Soup
This recipe includes slow cooker, stovetop and Instant Pot versions. I know! Amazing!
In Slow Cooker:
- Cook chicken, vegetables and spices in a large slow cooker on Low for 8-10 hours or on High for 5-6 hours.
- Remove chicken onto plate and shred with 2 forks.
- Add milk and blend with an immersion blender a bit. Or leave it as is.
- Add shredded chicken and parsley. Stir and enjoy!
In Instant Pot:
Follow all the steps like for crockpot chicken wild rice soup except cook on High pressure for 35 minutes with Quick Release of pressure.
On the Stove:
- Saute vegetables in a large heavy bottom pot for 5 minutes.
- Add chicken, more veggies, wild rice, water and spices.
- Cook for 45 minutes.
- After repeat steps as mentioned above.
How to Thicken Chicken and Wild Rice Soup without Flour?
My healthy chicken mushroom wild rice 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 leftovers in a glass container for up to 3 months. “But wait, there is more…”
You can turn this soup into a 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
- Healthy broccoli cheese soup that is creamy and orange with vegetables!
- Hearty minestrone soup that sticks to your ribs!
- Instant Pot Thai chicken soup that is so good, filling and easy!
Healthy Chicken Wild Rice Soup
Don’t want to have a heart attack? Make my creamy chicken wild rice soup without heavy cream, flour or butter in slow cooker, Instant Pot or on the stove.
- 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
- 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
- 1 tbsp mustard
- 2 tsp garlic powder
- 2 1/4 tsp salt
- Ground black pepper, to taste
- 2 cups whole milk***
- Small bunch parsley, finely chopped
- Avocado oil (for stovetop only)
- 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.
- 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.
- 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.
- 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.
- Instant Pot: 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 35 minutes. After do Quick Release to release the pressure by turning the valve to Venting.
- 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 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.
*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.
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