Description
This Healthy Chicken Wild Rice Soup is a nourishing blend of tender chicken, hearty wild rice, and fresh vegetables simmered to perfection. Perfect for a comforting meal, this recipe offers three versatile cooking methods—stovetop, slow cooker, and Instant Pot—making it easy to prepare a wholesome, creamy soup packed with flavor and nutrition.
Ingredients
Scale
Protein
- 1.5 pounds raw chicken pieces (breasts, drumsticks, or cut-up whole chicken)
Vegetables
- 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
- Small bunch parsley, finely chopped
Grains & Legumes
- 1 ½ cups wild rice
Liquids
- 7 cups water or low sodium chicken broth
- 2 cups whole milk
Seasonings & Fats
- ½ teaspoon dried thyme
- 1 tablespoon prepared mustard
- 2 teaspoons garlic powder
- 1 ¾ teaspoons salt
- Ground black pepper, to taste
- 1 tablespoon butter (for stovetop and slow cooker sautéing)
Instructions
- Prepare the Base: Preheat a large heavy-bottom pot or Dutch oven over medium heat. Add butter and wait until melted.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the pot; sauté for 3-4 minutes until fragrant and translucent.
- Add Vegetables and Seasonings: Add chopped carrots, diced celery, fresh mushrooms (if using), dried thyme, garlic powder, salt, and black pepper. Sauté for another 5 minutes to develop flavors.
- Add Main Ingredients: Put in the raw chicken pieces, diced potatoes, dried mushrooms (if not using fresh), wild rice, and pour in water or low sodium chicken broth.
- Cook the Soup on Stovetop: Cover the pot, bring to a boil, then reduce heat to low. Simmer gently for about 55 minutes until chicken is cooked and rice is tender.
- Sauté for Slow Cooker Option: (if using slow cooker) Preheat a medium skillet over medium-high heat and melt butter. Sauté onion and garlic for 3-4 minutes, then add carrots, celery, fresh mushrooms, thyme, garlic powder, salt, and pepper; cook for 5 minutes.
- Transfer to Slow Cooker: Move sautéed mix to the slow cooker and add chicken, potatoes, dried mushrooms, wild rice, and water or broth. Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
- Prepare in Instant Pot: Add all ingredients (chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water or broth, thyme, mustard, garlic powder, salt, and pepper) into the Instant Pot. Close lid, seal valve, and pressure cook on High for 25 minutes.
- Release Pressure: After cooking in Instant Pot, allow a natural release for 10 minutes. Then perform a quick release by turning the valve to venting.
- Shred Chicken: Remove chicken from pot and shred it using two forks.
- Make Soup Creamy: Add whole milk and prepared mustard to the soup. Using an immersion blender, pulse a few times until the soup reaches desired thickness. Adjust consistency with extra water or broth and season if needed.
- Finish Soup: Return shredded chicken to the pot, add chopped parsley, and stir well to combine.
- Serve: Serve the soup hot, accompanied by crusty bread for dipping, for a hearty and satisfying meal.
Notes
- For best flavor, use low sodium chicken broth instead of water.
- If you prefer a chunkier soup, blend only half the soup and mix it back in.
- Wild rice can take longer to cook; soaking for a few hours can reduce cooking time.
- Fresh mushrooms add a more vibrant flavor, but dried mushrooms are a convenient alternative.
- Adjust seasoning towards the end after blending to avoid over-salting.
- Use skim or low-fat milk for a lighter version, though whole milk adds richness.
- This soup freezes well; store cooled soup in airtight containers for up to 3 months.
