One of my most popular healthy soup recipes. Chicken Wild Rice Soup is so easy to make and so flavorful. It is the best healthy comfort food in a bowl and is made without heavy cream, butter or flour. And you can make it in your Instant Pot, slow cooker or on the stovetop.
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:5 hours
Total Time:5 hours and 5 minutes
Yield:8 servings 1x
Category:Soup and Stew
Method:Stove, slow cooker or instant pot
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)
Slow Cooker: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper into a large slow cooker. Then just cover and cook on High for 5-6 hours or Low for 8-10 hours.
Remove chicken from slow cooker and shred using 2 forks. To the slow cooker, add milk, mustard and garlic powder. Use an immersion blender to puree the soup to desired thickness. Add the shredded chicken and parsley. Stir and serve hot.
Stovetop: Add avocado oil to a large heavy bottom pot or Dutch oven. 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 then for 45 minutes on low heat.
Once cooked, remove the chicken and shred using 2 forks. Add milk, mustard and garlic powder; to the pot. With an immersion blender, blend the soup to desired texture. Return shredded chicken to the pot and stir. Garnish with parsley and serve hot.
Instant Pot (6 or 8 quart)****: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper to Instant Pot. Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. Wait 10 minutes and do a Quick Release to release the pressure by turning the valve to Venting.
Remove chicken from soup and shred with 2 forks. Add milk to instant pot. With an immersion blender, give a few pulses until soup is desired thickness. 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. Then 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.
*For the slow cooker version, I used frozen drumsticks. But ANY type of chicken works – raw, bone in/skin on or boneless/skinless, cut up whole chicken, and cooked cubed/shredded. If using cooked chicken, add towards the end of the cooking time. You should also use chicken broth instead of water since the chicken won’t be cooking in water creating a broth.
**Use water with raw chicken and broth with cooked chicken.
***You can use any unsweetened plant-based milk, but soup will just be less rich but still creamy.
****For 3 quart Instant Pot, cut recipe ingredients in half, but keep the same cooking time.
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