This creamy Chicken Wild Rice Soup is full of vitamin-rich veggies, chunks of chicken, nutty wild rice, and is ready in under 30 minutes.
This chicken and wild rice soup is full of vitamin-rich veggies, chunks of chicken, nutty wild rice, and (with the help of your handy Instant Pot) is ready in under 30 minutes. With this indecisive spring weather, this creamy thick chicken and wild rice soup will be great on any night of the week.
It’s been a rough month for us. Sickness, traveling, more sickness. Quick, easy, tasty meals are a must especial on days (weeks, or months) like this. This soup is one of our go-to recipes because it’s full of vitamins, filling, and our girls gobble it up.
This soup is one of our go-to recipes because it’s full of vitamins, filling, and our girls gobble it up. That’s not just a win, win but a win, Win, WIN! They love the creaminess. I love the nutty wild rice flavor combine with all the delicious veggies and chunks of chicken not to mention how quick it is to make (at least for a wild rice soup).
I took video the last time I made this soup to give you guys a little visual teaser. Long story short, my husband (who edits my videos for me) “accidentally” deleted them. :'( Sad day! I know. So, sorry for the lack of step-by-step photos or video on this one.
Thank goodness this recipe is pretty simple to follow.
Before I get into the recipe I wanted to share this cost savings info with you. If you are looking for a great place to purchase high-quality boneless skinless chicken breast (or any other kind of meat, chicken, pork, beef) you need to check out Zaycon Fresh. They offer fabulous products and have great prices. The best part, they run specials regularly so make sure to sign up for their email list. Jump over to their site by clicking HERE. I just pick up a 40 lb case of all natural, antibiotic-free boneless skinless chicken breast for less than $1.50 a pound. Seriously!
Okay, let’s get started!
The first thing I do is get the Instant Pot warming. I add the chicken broth and wild rice. This recipe uses legit wild rice, not “instant.” Because of this, the rice takes much longer to cook but has such a great texture and nutty flavor. On high pressure, I cook the wild rice for 15 minutes then immediately release the pressure.
Next, I add the veggies, raw chicken chunks, spices and cook for another 5 minutes on high pressure. Once complete, I immediately release the pressure, set the Instant Pot cooker to saute and add the cream (milk or half and half). Once it begins to simmer, I add the cornstarch slurry to thicken the soup. Then for the last ingredient, parsley.
Voila! Soup is on. I love to enjoy this soup with a large dollop of sour cream. Yes, it takes it down a few notches on the health-o-meter but it’s soooo delicious! Serve this yummy soup by itself or with a basket of these amazing Better-Then-Dinner-Rolls Butterhorns. Either way, you can’t go wrong!
What’s your favorite Instant Pot recipe?
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**Originally posted: 5.2.17 Updated: 1.31.18