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Creamy Chicken and Wild Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/creamy-chicken-and-wild-rice-soup-recipe/