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the best Chicken and Wild Rice Soup
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Chicken and Wild Rice Soup

This healthy, flavorful Chicken and Wild Rice Soup is full of tender, juicy chicken and hearty wild rice. It's an easy slow cooker recipe that makes a satisfying meal whether you're sick or just need something warm on a cold day. (recipes for stovetop and Instant Pot too)
Course Dessert, Main Course
Cuisine American
Keyword chicken, instant pot, pressure cooker, slow cooker, soup, stovetop, wild rice
Prep Time 30 minutes
Cook Time 5 hours
Servings 6

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 stalk celery sliced
  • 1 large carrot sliced
  • 2 cloves garlic minced
  • 1 yellow onion diced
  • 4 cups chicken broth
  • 1 cup wild rice
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 cup sliced mushrooms see notes
  • 1 cup heavy cream
  • 2 tablespoons butter

Instructions

Slow Cooker

  • Add the chicken breasts to the slow cooker in a single layer.
  • Next, add the celery, carrot, onion, and garlic.
  • Then, add the chicken broth, wild rice, thyme, and bay leaves.
  • Cook on high for 4 hours or low for 6 hours.
  • Then, remove the chicken and shred or slice it. Return the chicken to the slow cooker along with the mushrooms, heavy cream, and butter. Stir.
  • Cook for an additional 45 minutes on high or 1.5 hours on low.
  • Enjoy warm and store any leftover soup in an airtight container in the fridge for up to three days.

Instant Pot

  • Add the chicken breasts, celery, carrot, onion, and garlic to the pot.
  • Then, add the chicken broth, wild rice, thyme, and bay leaves.
  • Cook on manual high pressure for 30 minutes.
  • Allow for a 10 minute natural release - then quick release the remaining pressure.
  • Remove the chicken and shred or slice it. Return the chicken to the pot along with the mushrooms, heavy cream, and butter. Stir.
  • Place the lid back on the pot to hold in the steam (do not turn on - just leave on the warm setting) and let the mushrooms soften for about 5 minutes.
  • Stir and serve.

Stovetop

  • Cut the chicken breasts into 1" pieces - set aside.
  • Combine the butter with the celery, carrot, onion and garlic in a large pot.
  • Saute over medium heat for 7-10 minutes - stirring occasionally.
  • Add the chicken, broth, rice, thyme, bay leaf and mushrooms. Stir to combine.
  • Bring to a simmer, stirring every 5-10 minutes, and cook for 40-45 minutes, or until the rice is tender.
  • Stir in the heavy cream, discard the bay leaf and add any salt and pepper to taste if desired before serving.