Creamy Chicken and Wild Rice Soup Recipe

Introduction

This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Combining tender chicken, flavorful wild rice, and a creamy base, it delivers warmth and satisfaction in every spoonful.

Ingredients

• 2 large chicken breasts
• 32 oz chicken broth
• 1 (4.3 oz) box Rice-A-Roni wild rice
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 onion, chopped
• 1 cup heavy cream or milk
• 1 clove garlic, minced
• 1 tsp basil
• 1 tsp oregano
• 2 tbsp olive oil
• 1-2 tbsp cornstarch (for slurry)

Instructions

1. Step 1: Set your Instant Pot to sauté mode. Add olive oil, then sauté the chopped celery, onion, carrots, and minced garlic for 2–3 minutes until fragrant and slightly softened.
2. Step 2: Add the chicken breasts to the pot. Pour in the chicken broth along with the Rice-A-Roni wild rice and seasoning packet. Stir to combine.
3. Step 3: Seal the Instant Pot and set to manual high pressure for 15 minutes. Once done, carefully release the pressure.
4. Step 4: Switch Instant Pot back to sauté. Pour in the heavy cream or milk and stir well.
5. Step 5: Prepare a cornstarch slurry by mixing cornstarch with a small amount of broth. Add this mixture to the pot to thicken the soup, stirring continuously.
6. Step 6: Remove the chicken breasts, shred them with forks, and return the shredded chicken to the soup. Stir everything together and serve warm.
7. Alternative Slow Cooker Method: Place all ingredients except the cream and cornstarch slurry into the slow cooker. Cook on low for 8 hours or high for 4 hours. Remove and shred chicken, then stir in cream and cook for another 30 minutes.
8. Alternative Stovetop Method: In a large pot or Dutch oven, sauté garlic, onions, celery, and carrots over medium heat. Add cubed chicken, chicken broth, Rice-A-Roni wild rice, and spices. Bring to a boil, then reduce heat to medium-low and cook for 30 minutes until rice is tender and chicken is cooked through. Stir in cream and thicken with a cornstarch slurry before serving.

Tips & Variations

• For a lighter version, use milk instead of heavy cream to reduce calories without sacrificing creaminess.
• Add fresh herbs like thyme or parsley at the end for extra freshness.
• If you don’t have Rice-A-Roni, feel free to substitute with a wild rice blend and add your own seasoning.
• To make the soup gluten-free, use a gluten-free rice mix and ensure your broth and seasoning are gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk when reheating if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken instead of raw chicken breasts?

Yes, you can add shredded pre-cooked chicken towards the end of cooking to save time. Adjust cooking time accordingly and be sure to add the chicken after the rice has cooked to avoid overcooking.

How can I make this soup thicker or thinner?

To thicken, add a cornstarch slurry gradually and stir until you reach the desired consistency. For a thinner soup, simply add more chicken broth or milk while reheating.

Creamy Chicken and Wild Rice Soup Recipe

Print Recipe

★★★★★

5 from 82 reviews

This Creamy Chicken and Wild Rice Soup is a comforting, hearty dish featuring tender chicken, wild rice, and fresh vegetables in a rich, creamy broth. Versatile and easy to make, it can be prepared using an Instant Pot, slow cooker, or stovetop, delivering warm, satisfying flavors perfect for chilly days.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes (Instant Pot) or 8 hours (Slow Cooker) or 30 minutes (Stovetop)
• Total Time: 30 minutes (Instant Pot) or 8 hours 15 minutes (Slow Cooker) or 45 minutes (Stovetop)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 large chicken breasts
• 32 oz chicken broth

Grains

• 1 box (4.3 oz) Rice-A-Roni Wild Rice

Vegetables

• 1 cup chopped celery
• 1 cup chopped carrots
• 1 onion, chopped
• 1 clove garlic, minced

Dairy

• 1 cup heavy cream or milk

Seasonings and Oils

• 1 tsp basil
• 1 tsp oregano
• 2 tbsp olive oil

Instructions

1. Prepare the Instant Pot: Place the Instant Pot on the sauté setting to warm up before adding ingredients.
2. Sauté Vegetables: Add olive oil to the pot, then add chopped celery, onions, carrots, and minced garlic. Cook while stirring for 2-3 minutes until fragrant and slightly softened.
3. Add Chicken: Place the whole chicken breasts directly into the pot on top of the sautéed vegetables.
4. Add Broth and Rice: Pour in the chicken broth. Add the Rice-A-Roni box contents along with the included seasoning packet, mixing gently.
5. Pressure Cook: Secure the lid and set the Instant Pot to manual high pressure for 15 minutes to cook the chicken and rice thoroughly.
6. Sauté Again and Thicken: After pressure cooking, switch the Instant Pot back to sauté mode. Pour in the cream or milk. Prepare a cornstarch slurry by mixing cornstarch with a small amount of broth, then slowly add it to the pot while stirring to thicken the soup.
7. Shred Chicken: Remove the chicken breasts, shred them using two forks, then return the shredded chicken to the pot.
8. Final Stir and Serve: Stir the soup well to combine all ingredients evenly and serve hot.
9. Slow Cooker Variation: Place all ingredients except the cream and cornstarch slurry in the slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken to shred, then stir in cream and cook for another 30 minutes.
10. Stovetop Variation: Heat a Dutch oven or large pot over medium heat. Sauté garlic, onions, celery, and carrots in olive oil until softened. Cube chicken into 1-inch pieces and add to the pot. Pour in chicken broth and Rice-A-Roni with seasoning packet. Bring to a boil, then reduce to medium-low and simmer for 30 minutes until chicken is cooked and rice is tender. Add cream and thicken with cornstarch slurry before serving.

Notes

• Substitute milk for heavy cream for a lighter soup.
• Ensure chicken is cooked through before shredding for best texture.
• The cornstarch slurry helps achieve a creamy, thick consistency; add gradually to avoid over-thickening.
• This recipe is versatile and can be adapted for Instant Pot, slow cooker, or stovetop preparation.
• Use fresh herbs if available to enhance flavor.

Keywords: Creamy chicken soup, wild rice soup, easy chicken soup, Instant Pot chicken soup, comforting soup, slow cooker soup