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Healthy Chicken Wild Rice Soup

5 from 3 reviews

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.

  • 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 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)

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, 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.
  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 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.

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