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
Units
Scale
- 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
