Chicken and Wild Rice Soup

4.91 from 20 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: lunch, Main Course, Soup

Cuisine: American

Keyword: Chicken and Wild Rice Soup

Servings:

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

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

*If planning to freeze this soup, I recommend making this without the coconut milk (or heavy cream) as it 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 then warm it up in a pot on the stove, adding in the coconut milk or heavy cream after its thawed.

Nutrition