Description
This Healthy Chicken Wild Rice Soup is a comforting and hearty meal perfect for chilly days. Featuring tender chicken, nutrient-packed wild rice, and an assortment of fresh vegetables simmered in flavorful broth, this recipe combines wholesome ingredients for a well-balanced soup. Whether you prefer stovetop, slow cooker, or Instant Pot methods, this versatile recipe delivers a creamy, delicious soup that’s both satisfying and nourishing.
Ingredients
Scale
Meat and Protein
- 1.5 pounds any 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 and Legumes
- 1 ½ cups wild rice
Liquids and Dairy
- 7 cups water or low sodium chicken broth
- 2 cups whole milk
- 1 tablespoon butter (for stovetop and slow cooker methods only)
Spices and Condiments
- ½ teaspoon dried thyme
- 1 tablespoon prepared mustard (plus additional for after cooking)
- 2 teaspoons garlic powder
- 1 ¾ teaspoons salt
- Ground black pepper, to taste
Instructions
- Prep the base: For stovetop and slow cooker methods, start by heating butter in a large pot or skillet over medium heat until melted. Add finely chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent.
- Add vegetables and seasonings: Stir in chopped carrots, celery, and fresh mushrooms (if using). Sprinkle in dried thyme, garlic powder, salt, and pepper. Sauté this mixture for about 5 minutes to meld the flavors.
- Combine main ingredients: Add raw chicken pieces, diced potatoes, dried mushrooms (if not using fresh), wild rice, and water or low sodium chicken broth to the pot (or slow cooker).
- Cook the soup: For stovetop, cover the pot, bring to a boil, then reduce heat to low and simmer for approximately 55 minutes until chicken is fully cooked and rice is tender. For slow cooker, transfer the sautéed vegetables and spices along with the other ingredients to the slow cooker and cook on Low for 8-10 hours or on High for 5-6 hours.
- Instant Pot method: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water or broth, thyme, mustard, garlic powder, salt, and pepper directly into the Instant Pot. Seal the lid, set to Pressure Cook on High for 25 minutes. Once done, wait 10 minutes before performing a quick pressure release.
- Shred chicken: Remove the cooked chicken pieces from the pot or cooker and shred them with two forks.
- Finish the soup: Add whole milk and mustard to the pot. Using an immersion blender, pulse several times until the soup reaches your preferred thickness. Adjust consistency with extra water or broth and seasoning as needed.
- Add chicken and herbs: Return the shredded chicken to the soup along with finely chopped parsley. Stir well to combine all flavors.
- Serve: Ladle the soup hot into bowls and serve with crusty bread on the side for dipping.
Notes
- You can use either fresh or dried mushrooms; if using dried, add them with the chicken and rice.
- Butter is used only in stovetop and slow cooker versions to sauté the vegetables.
- Adjust salt and pepper according to your taste preferences, especially if using salted broth.
- For a lighter version, substitute whole milk with low-fat or plant-based milk.
- The soup can be thickened or thinned by adjusting the amount of liquid after blending.
- Make sure to shred the chicken finely to evenly distribute throughout the soup.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
