Description
This Healthy Chicken Wild Rice Soup is a comforting, nutrient-packed dish made with tender chicken pieces, wholesome wild rice, fresh vegetables, and a flavorful broth. Perfect for a nourishing family meal, this recipe offers three cooking methods—stovetop, slow cooker, and Instant Pot—to suit your preferred kitchen style, delivering a creamy, satisfying soup that’s rich in flavor and easy to prepare.
Ingredients
Scale
Chicken and Broth
- 1.5 pounds raw chicken pieces (breasts, drumsticks, or cut-up whole chicken)
- 7 cups water or low sodium chicken broth
Vegetables and Mushrooms
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 2 large carrots, coarsely chopped
- 3 large celery stalks, diced
- 2 large potatoes, diced
- ½ cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
Grains and Seasoning
- 1 ½ cups wild rice
- ½ teaspoon dried thyme
- 1 tablespoon prepared mustard
- 2 teaspoons garlic powder
- 1 ¾ teaspoons salt
- Ground black pepper, to taste
Dairy and Garnish
- 2 cups whole milk
- 1 tablespoon butter (for stovetop and slow cooker methods)
- Small bunch parsley, finely chopped
Instructions
- Prepare the pot and sauté aromatics: For stovetop and slow cooker methods, preheat a heavy-bottom pot or medium skillet over medium heat. Add butter and let it melt. Add chopped onion and minced garlic, sautéing them for 3-4 minutes until fragrant and translucent.
- Add vegetables and seasonings: Add carrots, celery, fresh mushrooms (if using), dried thyme, garlic powder, salt, and ground black pepper. Sauté the mixture for 5 minutes to meld the flavors.
- Combine main ingredients: Add chicken pieces, diced potatoes, dried mushrooms (if not using fresh), wild rice, and water or chicken broth to the pot or slow cooker.
- Cook the soup: For stovetop, cover the pot, bring the mixture to a boil, then reduce heat to low and simmer for about 55 minutes until the rice and chicken are cooked through. For slow cooker, transfer sautéed ingredients to the slow cooker if sautéing was done separately, cover, and cook on Low for 8-10 hours or on High for 5-6 hours. For Instant Pot, add all ingredients (including aromatics and seasonings) directly into the pot, seal the lid, set pressure valve to sealing, and select Pressure Cook/Manual on High for 25 minutes.
- Release pressure (Instant Pot only): After cooking in the Instant Pot, allow a natural pressure release for 10 minutes, then perform a quick release by turning the valve to venting carefully to release any remaining steam.
- Shred the chicken: Remove the cooked chicken pieces from the pot and place them on a plate. Use two forks to shred the meat finely.
- Blend the soup: Return the shredded chicken to the pot, then add whole milk and mustard. Use an immersion blender to pulse the soup several times until it reaches the desired creamy thickness. Stir well and adjust the consistency with extra water or broth and seasonings as needed.
- Add finishing touches: Stir in freshly chopped parsley for a burst of freshness and garnish.
- Serve: Ladle the hot chicken wild rice soup into bowls and serve immediately with crusty bread for dipping.
Notes
- You can use any combination of chicken pieces according to preference, including breasts or drumsticks.
- Fresh mushrooms provide a more delicate flavor, while dried mushrooms add deeper umami; adjust accordingly.
- The soup can be adjusted to a thicker or thinner consistency by blending more or less and adding additional broth or water.
- To make this soup gluten-free, ensure the broth and mustard used are labeled gluten free.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Whole milk can be substituted with a dairy-free milk alternative for those with lactose intolerance.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
