Chicken Wild Rice Soup
Hearty, delicious, this chicken wild rice soup is a pure comfort food at it’s best! Creamy soup packed with earthy flavors of the mushrooms and fresh herbs.
Equipment
Ingredients
Ingredients
- 1 cup wild blend rice or wild rice, uncooked
- 2 medium chicken breasts, (around 1 lbs.)
- 8 ounce Cremini Mushrooms, sliced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium white or yellow onion, chopped
- 5-6 cloves garlic, minced
- 4 cups chicken or vegetable broth; plus as needed
- 4 ounce kale leaves, roughly chopped; discard the woody, thick stems
- 3-4 sprigs fresh Thyme or 1 teaspoon dried thyme
- 1-2 sprigs fresh Rosemary or 1 teaspoon dried rosemary
- 1 whole bay leaf
- pinch of freshly grated nutmeg
- salt and pepper to taste
For The Roux:
- 4 tablespoon butter or vegetable oil; For dairy free use oil
- ¼ cup all-purpose flour or whole wheat flour
- 2 cups milk (recipe uses whole milk); For dairy free use plant-based milk
Instructions
Instant Pot Chicken Wild Rice Soup
- Add all the ingredients (except kale), to the inner pot. Add broth, mix well.
- Turn ON pressure cook (high) for 30 minutes. Allow 10 minutes of natural pressure release.
- For the roux, in a saucepan, melt butter over a medium high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
- Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
- Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using). Remove the chicken, shred or dice into small pieces. Return the chicken pieces to the inner pot.
- Turn on sauté mode (normal). Add kale, roux mixture and freshly grated nutmeg.
- Simmer the soup for 3-5 minutes, or to a desired consistency. Stir the soup in-between. Turn OFF sauté.Note: The soup will thicken as it cools down.
- Enjoy chicken wild rice soup with some salad and some crusty bread!
Stovetop Chicken Wild Rice Soup
- In a large, heavy bottomed pot, add all the ingredients (except kale). Add broth, mix well.
- Bring the soup to a boil, cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.
- For the roux, in a saucepan, melt butter over a medium high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
- Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
- Discard bay leaf, and sprigs of fresh herbs (if using). Remove the chicken, shred or dice into small pieces. Return the chicken pieces to the inner pot.
- Add kale, roux mixture and freshly grated nutmeg.
- Simmer the soup for 3-5 minutes, or to a desired consistency. Stir the soup in-between. Turn OFF heat.Note: The soup will thicken as it cools down.
- Enjoy chicken wild rice soup with some salad and some crusty bread!
Video
Notes
Please refer to the post for the following:
- How To Make Soup Gluten-Free
- How To Naturally Thicken The Soup
- Tips for delicious chicken wild rice soup
- Frequently Asked Questions
Nutrition
Nutrition Facts
Chicken Wild Rice Soup
Amount per Serving
Calories
489
% Daily Value*
Fat
21
g
32
%
Saturated Fat
11
g
69
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
117
mg
39
%
Sodium
384
mg
17
%
Potassium
1497
mg
43
%
Carbohydrates
55
g
18
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
43
g
86
%
Vitamin A
8526
IU
171
%
Vitamin C
33
mg
40
%
Calcium
284
mg
28
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
chicken wild rice soup, instant pot wild rice soup