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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Pressure Cook: Seal the Instant Pot and set it to ‘Manual’ high pressure for 15 minutes to cook the chicken and rice thoroughly.
- Sauté and Add Cream: After cooking, release the pressure safely and return the pot to ‘Sauté’ mode. Pour in the heavy cream or milk.
- 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.
- Shred Chicken and Combine: Remove chicken breasts, shred them finely, then return the shredded chicken back to the soup. Stir well and serve hot.
- 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.
- 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.
- 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
