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. This soup is gluten-free, dairy-free and lower in calories compared to traditional chicken wild rice soup recipes that are loaded with heavy cream and butter.
Why You’ll Love this Soup
Warm and cozy soups are where it’s at this season! This creamy chicken wild rice soup recipe is loaded with veggies, tender pieces of chicken for a boost of protein, 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.
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 chicken thighs. Leftover chicken (or turkey) works great too!
- wild rice – I used Lundberg wild rice in this soup, but any good quality long grain 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 black pepper. Dried oregano tastes great in this too and feel free to add in some fresh herbs!
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), give it a good stir, cover and cook on low 4 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
Prepping and Storing
To Store: This chicken and wild rice soup will last in your fridge in a sealed, airtight container for up to 3 to 5 days. You can easily reheat this soup in the microwave or stovetop for a quick, delicious meal.
To Freeze: If planning to freeze this soup, I recommend making this recipe without the coconut milk (or heavy cream). Milk and cream tends to separate as it freezes. Let the soup cool completely and store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove, adding in the coconut milk or heavy cream after its thawed.
More Soups You’ll Love
- Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
- Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove
- Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious
- Creamy Tomato Hummus Soup – packed with flavor as well as tons of immune-boosting ingredients like garlic, ginger, chickpeas, turmeric, carrots and leafy greens to help you stay healthy all season long
- Slow Cooker Chicken Fajita & Quinoa Soup – all your favorite flavors in one soup and I love that the tender chicken literally marinates in everything all day
- One Pot Spicy Sausage & Kale Soup – this soup is hearty, delicious and literally takes just 5 minutes to throw together in a pot or slow cooker
Hope you all enjoy this Chicken and Wild Rice Soup and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Chicken and Wild Rice Soup
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, minced
- 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:
- 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 4 to 6 hours.
- 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:
- 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.
- 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.
To make on the 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 (for the stovetop method, I like to use leftover shredded chicken or rotisserie chicken that I add once the rice is done cooking).
- Cover the pot and reduce the heat to low, letting the soup simmer for about 30 to 35 minutes, stirring occasionally.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FABULOUS!!!! Restaurant quality and easy to make
For those of us who need to cut saturated fat from our diet, would almond milk (blended almonds in water) be a good substitute for the coconut milk? How would I then make the almond milk version “creamier” and less watery? What would you add and in what amount?
Thanks in advance
My husband’s favorite soup
He asks for it once a week now – so delicious! And I do weight watchers and it fits my meal plans perfectly ❤️
Good morning, I’m just wondering for those of us who are not fans of mushrooms what would you suggest as a substitute? Thank you so much.
I would just leave them out 🙂
I added a tbls of white miso!!! 🥰
Can I use a can of lower calorie or lower fat coconut milk in place of full fat? Just trying to cut some calories but unsure how it would affect it. Thanks!!!
You definitely could, but unfortunately you won’t get a very creamy soup. The taste will still be great though!
I made this as written using the stove top method and coconut milk. I highly recommend using coconut milk; it makes the broth really yummy and unique. I will definitely make this again.
I make this recipe all the time. It’s delicious!
Haven’t tried this yet – but wondering if it could be frozen? If not – I’ll probably just half it!