Creamy Chicken and Wild Rice Soup Recipe

Introduction

This Creamy Chicken and Wild Rice Soup is a comforting and hearty meal perfect for chilly days. Made with tender chicken, wild rice, fresh vegetables, and a rich creamy broth, it’s a satisfying dish that’s easy to prepare using an Instant Pot, slow cooker, or stovetop.

Ingredients

• 2 large chicken breasts
• 32 oz chicken broth
• 1 box (4.3 oz) 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

Instructions

1. Step 1: Place the Instant Pot on sauté mode and heat olive oil.
2. Step 2: Add chopped celery, onions, carrots, and minced garlic. Cook for 2-3 minutes until slightly softened.
3. Step 3: Add the chicken breasts to the pot.
4. Step 4: Pour in the chicken broth, then add the Rice-A-Roni wild rice along with the seasoning packet.
5. Step 5: Set the Instant Pot to manual high pressure for 15 minutes.
6. Step 6: Once cooking is complete, set the Instant Pot back to sauté mode.
7. Step 7: Stir in the heavy cream or milk.
8. Step 8: Prepare a cornstarch slurry by mixing cornstarch with a bit of broth; add this to the pot to thicken the soup.
9. Step 9: Remove the chicken, shred it, and return it to the soup. Stir well and serve.

Alternative slow cooker method:

1. Step 10: Place all ingredients except the cream in the slow cooker.
2. Step 11: Cook on low for 8 hours or high for 4 hours.
3. Step 12: Remove chicken, shred it, and stir in the cream. Cook for an additional 30 minutes.

Stovetop method:

1. Step 13: Heat olive oil in a Dutch oven or large pot over medium heat.
2. Step 14: Sauté garlic, onions, celery, and carrots until softened.
3. Step 15: Cube the chicken into 1-inch pieces and add to the pot.
4. Step 16: Pour in chicken broth and the Rice-A-Roni wild rice with the seasoning packet.
5. Step 17: Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes until chicken is cooked and rice is tender.
6. Step 18: Stir in the cream and thicken the soup with a cornstarch slurry if desired.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter soup.
• Add mushrooms or peas for extra texture and flavor.
• For a vegetarian version, substitute chicken with mushrooms and use vegetable broth.
• Make a cornstarch slurry by mixing equal parts cornstarch and cold water before adding to the soup to avoid lumps.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken upon cooling; add a splash of broth or milk when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw?

Yes, you can add cooked shredded chicken later in the process to save time. Just add it after the rice is cooked and heat through.

Is it possible to make this soup gluten-free?

The Rice-A-Roni wild rice mix typically contains gluten, so substitute with a gluten-free wild rice blend or plain wild rice and adjust seasonings accordingly.

Creamy Chicken and Wild Rice Soup Recipe

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★★★★★

4.9 from 134 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A hearty and comforting Creamy Chicken and Wild Rice Soup featuring tender chicken breasts, wild rice, fresh vegetables, and a rich creamy broth. This versatile soup can be made using an Instant Pot, slow cooker, or stovetop, making it perfect for any busy day or cozy night in.

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Ingredients

Scale 1x2x3x

Main 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 clove garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil

Dairy and Thickening

• 1 cup heavy cream or milk
• 2 tbsp cornstarch (for slurry)

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Instructions

1. Prepare the Instant Pot: Place the Instant Pot on ‘Sauté’ mode. Add olive oil followed by chopped celery, onions, carrots, and minced garlic. Cook for 2-3 minutes until softened.
2. Add Chicken and Broth: Place the chicken breasts into the pot. Pour in the chicken broth along with the Rice-A-Roni box contents, including the seasoning packet. Stir gently to combine.
3. Pressure Cook: Seal the Instant Pot and set it to ‘Manual’ high pressure for 15 minutes to cook the chicken and rice thoroughly.
4. Sauté and Add Cream: After cooking, release the pressure safely and return the pot to ‘Sauté’ mode. Pour in the heavy cream or milk.
5. Thicken the Soup: Prepare a cornstarch slurry by mixing 2 tablespoons cornstarch with a small amount of broth. Stir it into the soup and cook until thickened.
6. Shred Chicken and Combine: Remove chicken breasts, shred them finely, then return the shredded chicken back to the soup. Stir well and serve hot.
7. Slow Cooker Alternative: Place all ingredients except cream and cornstarch slurry into the slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then stir in cream, cooking for an additional 30 minutes to finish.
8. Stovetop Alternative: Heat olive oil in a Dutch oven or large pot over medium heat. Sauté garlic, onions, celery, and carrots until softened. Cube chicken into 1-inch pieces and add to pot. Pour in chicken broth and Rice-A-Roni contents. Bring to a boil, then reduce heat to medium-low. Simmer for 30 minutes or until chicken and rice are cooked.
9. Finish on Stove: Pour in cream and thicken the soup with a cornstarch slurry. Stir well and serve hot.

Notes

• You can substitute milk for heavy cream for a lighter soup.
• Make sure to shred the chicken finely for best texture in the soup.
• Use homemade chicken broth for richer flavor if preferred.
• Cornstarch slurry prevents lumps when thickening the soup; mix cornstarch with cold broth before adding.
• Adjust seasoning to taste with salt and pepper after cooking.
• This recipe is suitable for batch cooking and freezes well for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Creamy chicken soup, wild rice soup, Instant Pot chicken soup, comfort food, easy dinner recipe