This Healthy Chicken Wild Rice Soup is the ultimate comfort food, packed with wholesome ingredients and hearty flavors! Tender chicken, earthy wild rice, and a medley of vegetables create a creamy, satisfying soup that’s perfect for chilly days. Trust me, you’ll love how easy it is to make this nourishing soup in your preferred cooking method!
Why You’ll Love This Recipe
- Hearty & Healthy: Full of protein, fiber, and essential nutrients.
- Versatile Cooking Methods: Choose from stovetop, slow cooker, or Instant Pot.
- Rich & Creamy: Made with whole milk for a comforting texture.
- Perfect for Meal Prep: Makes a large batch that’s great for leftovers.
Ingredients
- Raw Chicken Pieces: Provides lean protein and a savory base.
- Onion (Finely Chopped): Adds a foundational savory flavor.
- Garlic Cloves (Minced): Brings aromatic depth.
- Carrots (Coarsely Chopped): Adds sweetness and color.
- Celery Stalks (Diced): Contributes a fresh, crisp flavor.
- Potatoes (Diced): Adds heartiness and texture.
- Dried/Fresh Mushrooms (Sliced): Provides earthy umami.
- Wild Rice: Offers a nutty, chewy texture.
- Water/Chicken Broth (Low Sodium): Forms the liquid base.
- Thyme (Dried): Adds a subtle herbal note.
- Prepared Mustard: Enhances the savory depth.
- Garlic Powder: Boosts the garlic flavor.
- Salt & Black Pepper: Seasons to taste.
- Whole Milk: Creates a creamy texture.
- Parsley (Finely Chopped): Adds fresh, herbaceous flavor.
- Butter (For Stovetop): Adds richness to sautéed vegetables.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Healthy Chicken Wild Rice Soup
Stovetop Instructions
- Sauté Vegetables: Melt butter, sauté onion and garlic, then add carrots, celery, mushrooms, thyme, garlic powder, salt, and pepper.
- Cook Soup: Add chicken, potatoes, wild rice, and broth. Bring to a boil, then simmer for 55 minutes.
- Shred Chicken: Remove chicken, shred with forks.
- Finish Soup: Add milk and mustard, blend with an immersion blender. Add chicken and parsley.
Slow Cooker Instructions
- Sauté Vegetables: Sauté onion, garlic, carrots, celery, mushrooms, thyme, garlic powder, salt, and pepper.
- Combine Ingredients: Transfer to a slow cooker with chicken, potatoes, wild rice, and broth.
- Cook: Cook on Low for 8-10 hours or High for 5-6 hours.
- Finish Soup: Shred chicken, add milk and mustard, blend, add chicken and parsley.
Instant Pot Instructions
- Combine Ingredients: Add all ingredients (except milk and parsley) to the Instant Pot.
- Pressure Cook: Cook on High pressure for 25 minutes, then natural release for 10 minutes.
- Finish Soup: Shred chicken, add milk and mustard, blend, add chicken and parsley.
Pro Tips for Making the Recipe
- Use any chicken you have on hand, bone-in or boneless.
- Adjust the soup’s thickness with extra broth or water.
- Sauté the vegetables for deeper flavor.
How to Serve Healthy Chicken Wild Rice Soup
- Serve hot with crusty bread for dipping.
- Garnish with extra parsley or a dollop of sour cream.
- Enjoy as a comforting meal on its own.
Make Ahead and Storage
Storing Leftovers
Refrigerate in an airtight container for up to 5 days. Reheat on low heat.
Freezing
Freeze in an airtight container for up to 3 months. Thaw and reheat.
Freezer Meal (Instant Pot/Slow Cooker)
Combine all ingredients (except milk and parsley) in a bag and freeze. Cook from frozen or thawed.
FAQs
1. Can I use a different type of rice?
Wild rice is essential for this soup’s unique flavor; other rice types are not recommended.
2. How do I make this soup thicker?
Use an immersion blender to partially blend the soup, or add a cornstarch slurry.
3. Can I make this soup dairy-free?
Use a dairy-free milk alternative like almond or coconut milk.
4. How do I make this soup a freezer meal?
Combine all ingredients except milk and parsley in a freezer bag. Cook from frozen or thawed.
This Healthy Chicken Wild Rice Soup is a warm and comforting dish that’s perfect for any occasion! Simple to prepare, packed with wholesome ingredients, and adaptable to various cooking methods, this recipe is ideal for family dinners, meal prep, or a nourishing treat on a chilly day. Enjoy the rich, creamy flavors with every satisfying spoonful!
Print
Healthy Chicken Wild Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 7 servings 1x
- Category: Soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Description
This Healthy Chicken Wild Rice Soup is a comforting and hearty meal that’s perfect for chilly days. Packed with tender chicken, wholesome vegetables, and nutty wild rice, this soup is both nutritious and delicious. It can be made on the stovetop, in a slow cooker, or in an Instant Pot, making it a versatile recipe for any kitchen.
Ingredients
- 1.5 pounds any raw chicken pieces (breasts, drumsticks, or cut-up whole chicken)
- 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
- 7 cups water or low sodium chicken broth
- 1/2 teaspoon dried thyme
- 1 tablespoon prepared mustard
- 2 teaspoons garlic powder
- 1 3/4 teaspoons salt
- Ground black pepper, to taste
- 2 cups whole milk
- Small bunch parsley, finely chopped
- 1 tablespoon butter (for stovetop only)
Instructions
Stovetop:
- Preheat a large heavy-bottom pot or Dutch oven over medium heat. Add butter and wait until melted.
- Add onion and garlic; sauté for 3-4 minutes.
- Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt, and pepper; sauté for 5 minutes.
- Add chicken, potatoes, dried mushrooms (if not using fresh), wild rice, and water/broth.
- Cover, bring to a boil, then reduce heat to low and cook for about 55 minutes.
Slow Cooker:
- Preheat a medium skillet over medium-high heat, add butter, and wait until melted. Add onion and garlic; sauté for 3-4 minutes.
- Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt, and pepper; sauté for 5 minutes.
- Transfer to a large slow cooker along with chicken, potatoes, dried mushrooms (if not using fresh), wild rice, and water/broth.
- Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Instant Pot:
- In the Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water/broth, thyme, mustard, garlic powder, salt, and pepper.
- Cover, set the pressure valve to Sealing, and press Pressure Cook on High or Manual for 25 minutes.
- After, wait for 10 minutes and do a Quick Release to release the pressure by turning the valve to Venting.
After Cooking (for all versions):
- Remove chicken onto a plate and shred with 2 forks.
- To the pot, add milk and mustard.
- Using an immersion blender, give a few pulses until the soup is the desired thickness (stir and adjust thickness with extra water and spices).
- Add shredded chicken and parsley, stir well.
- Serve hot with crusty bread for dipping.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat in a small pot covered while simmering on low.
- Freeze: Freeze soup leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 4 hours.
- Raw Chicken: Any chicken works—raw, bone-in/skin-on, or boneless/skinless.
- Wild Rice: Wild rice has a unique taste that makes this soup delicious. White or brown rice cannot be substituted.
- How to Make a Freezer Meal:
- Instant Pot: In a large Ziploc bag, add all ingredients except water, milk, and parsley. Seal and freeze for up to 3 months. Cook from frozen with 7 cups water or broth on High pressure for 25 minutes, wait 10 minutes, and release remaining pressure.
- Slow Cooker: In a large Ziploc bag, add all ingredients except water, milk, and parsley. Seal and freeze for up to 3 months. Thaw in the fridge for 24 hours and then cook on Low for 10 hours or on High for 6 hours. You can skip sautéing or sauté veggies before adding to a bag.
- After cooking a freezer meal, remove chicken and shred with 2 forks. Blend a bit with an immersion blender until desired consistency. Add chicken and parsley. Stir and serve hot.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
