Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove!

Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove!

It’s officially soup season!  Seriously one of my favorite times of the year and this chicken and wild rice soup is hearty, delicious and I can guarantee your kitchen will smelling amazing!  I can’t tell you how many times I tested this recipe and every. single. time my husband would immediately smell the soup and get sooo EXCITED.  Zero exaggeration here.

Warm and cozy soups are where it’s at this season!  This one is loaded with veggies, tender pieces of chicken, and made healthier without any butter or flour.  I also used coconut milk in place of heavy cream which adds a subtle sweetness to the soup while still making it nice and creamy!  You really don’t tase any of the coconut flavor either as all the other flavors like garlic and herbs really take over and make this soup taste amazing.

Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove!

Here’s What You’ll Need

  • Chicken – I like to use shredded rotisserie chicken because it’s quick and easy with so much flavor, but if you’re making this in your crock pot or instant pot you can use uncooked chicken breasts or thighs.  Leftover chicken (or turkey) works great too!
  • Wild rice – I used Lundberg wild rice in this soup, but any good quality wild rice will work in this recipe.  I don’t recommend using any other type of rice or wild rice blend as the cooking times will vary
  • Chicken broth – I used low-sodium chicken broth, but vegetable broth would work or any stocks you have in your pantry.  Make sure to adjust the amount of salt used if you don’t use a low-sodium broth
  • Coconut milk – this is what makes this soup so creamy, but you could also use heavy cream, half and half, or even regular milk
  • Veggies – I used a combination of carrots, celery, onion, and mushrooms, but feel free to add in some sweet potatoes, butternut squash or even some leafy greens like kale or spinach
  • Herbs and seasonings – combination of dried thyme, dried rosemary, dried mustard, bay leaf, salt and pepper, fresh herbs taste amazing too!

How to Make Chicken and Wild Rice Soup

Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this chicken and wild rice soup in the crock pot, your Instant Pot and on the stovetop!

  • Crock Pot – combine all ingredients, except for the coconut milk, to the bowl of your crock pot (you’ll want to use chicken breasts or thighs), cover and cook on low 8 to 10 hours, or on high 5 to 6 hours.  Once the rice is done cooking, shred the chicken and mix in the coconut milk.  Top with fresh thyme and serve!
  • Instant Pot – just like in the crock pot instructions, add in all the ingredients (except for the coconut milk) into the bowl of your Instant Pot, cover, and cook on manual (high pressure) for 30 minutes.  Once it’s done, let the pressure release naturally for 5 minutes, then do a quick release by carefully placing the valve in the venting position to release the rest of the steam.  Carefully remove the lid, take out the chicken and shred it using two forks.  Add the chicken back into the Instant Pot, pour in the coconut milk and mix everything well.  Let those flavor sit and marinate together for a few minutes before serving.
  • Stovetop – drizzle olive oil (or butter) in a large pot or dutch oven over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes, then add in the garlic and sauté an additional 30 seconds.  Next, pour in the chicken broth and add in the rest of the ingredients* and bring to a boil.  Cover the pot, reduce the heat to low, and let the soup simmer for about 30 minutes, stirring occasionally.  Once the rice is cooked, mix in the coconut milk and shredded chicken, taste and add additional seasonings, as-needed.  Enjoy!

*NOTE: For the stovetop method, I like to use leftover shredded chicken or rotisserie chicken which you’ll add once the rice is done cooking

Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove!

Prepping and Storing

This chicken and wild rice soup will last in your fridge in a sealed, airtight container for up to 3 to 5 days.  To freeze, simply let the soup cool completely and store in a sealed container in the freezer for up to 3 months.  When ready to enjoy, let the soup thaw completely in the fridge then warm it up in a pot on the stove.  Feel free to add a little water or milk if the soup seems too thick.

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RECIPE

Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove!

Yield: 8 Servings 1x
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins

Ingredients

  • 1 Tbsp olive oil or butter (for stovetop method only)
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, mincd
  • 6 cups low-sodium chicken broth (or stock)
  • 1 lb chicken breasts (or shredded rotisserie chicken for stovetop)
  • 1 cup uncooked wild rice
  • 8 oz mushrooms, sliced (I used baby bellas)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup full-fat canned coconut milk (or heavy cream)
  • Garnish with fresh thyme right before serving

Instructions

To make in your Crock Pot:

  1. Combine all ingredients, except for the coconut milk, to the bowl of your crock pot (you’ll want to use chicken breasts or thighs), cover and cook on low 8 to 10 hours, or on high 5 to 6 hours.
  2. Once the rice is done cooking, shred the chicken and mix in the coconut milk.  Top with fresh thyme and serve!

To make in your Instant Pot:

  1. Just like in the crock pot instructions, add all the ingredients (except for the coconut milk) into the bowl of your Instant Pot, cover, and cook on manual (high pressure) for 30 minutes.
  2. Once it’s done, let the pressure release naturally for 5 minutes, then do a quick release by carefully placing the valve in the venting position to release the rest of the steam.
  3. Carefully remove the lid, take out the chicken and shred it using two forks.  Add the chicken back into the Instant Pot, pour in the coconut milk and mix everything well.  Let those flavor sit and marinate together for a few minutes before serving.

To make on the Stovetop:

  1. Drizzle olive oil (or butter) in a large pot or dutch oven over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes, then add in the garlic and sauté an additional 30 seconds.
  2. Next, pour in the chicken broth and add in the rest of the ingredients and bring to a boil (for the stovetop method, I like to use leftover shredded chicken or rotisserie chicken that I add once the rice is done cooking).
  3. Cover the pot and reduce the heat to low, letting the soup simmer for about 30 to 35 minutes, stirring occasionally.
  4. Once the rice is cooked, mix in the coconut milk and shredded chicken, taste and add additional seasonings, as-needed.  Top with fresh thyme and enjoy!

Notes

*This soup will last in your fridge in a sealed airtight container for up to 3 to 5 days.

*To freeze, simply let the soup cool completely and store in a sealed container in the freezer for up to 3 months.  When ready to serve, let the soup thaw completely in the fridge then warm it up in a pot on the stove.  Feel free to add a little water or milk if the soup seems too thick.

Nutrition Facts:

  • Serving Size: 1/8th of recipe
  • Calories: 244
  • Sugar: 2.6 g
  • Sodium: 268.9 mg
  • Fat: 6.9 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 22.5 g
  • Fiber: 2.5 g
  • Protein: 23.4 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!