Posts may contain affiliate links. Read our full disclosure policy here.
If you’re looking for a hearty delicious soup, you’ll love this healthy Chicken Wild Rice Soup Instant Pot or stovetop recipe. For convenience, we are including the instruction to make this soup easily in the Instant Pot or on the stovetop. For added convenience, we made our Chicken and Wild Rice Soup with rotisserie chicken, but you can also easily use chicken breast that you shred yourself. The best part is I use no heavy cream in my Chicken and Wild Rice Soup, making this recipe incredibly healthy.
I always try to find a way to make my dinners healthier and still delicious. Many are often used to making their Chicken and Wild Rice recipes using 1 cup heavy cream or by adding cream cheese, but did you know one cup of heavy cream has 800 calories! By using regular milk and a thickener, we are able to save hundreds of calories and still enjoy a delicious creamy chicken wild rice soup.
- What Are The Best Ingredients to Use in Chicken Wild Rice Soup?
- What Thickeners Can I Use For This Instant Pot Creamy Chicken Wild Rice Soup Recipe?
- How to Make Chicken Wild Rice Soup in the Instant Pot ( Electric Pressure Cooker)
- How to Make a Healthy Chicken Wild Rice Soup Instant Pot Recipe by Creating a Starch Slurry
- How to Make a Healthy Chicken Wild Rice Soup on the Stove Top
- What if I want to make Slow Cooker Chicken Wild Rice Soup?
- Chicken and Wild Rice Soup For Meal Prep and Meal Planning
- Other Healthy Soup & Instant Pot Recipes!
What Are The Best Ingredients to Use in Chicken Wild Rice Soup?
In my chicken and wild rice soup I use hearty ingredients like carrots, crimini mushrooms, sweet onions, garlic, and fresh sprigs of thyme. Using fresh thyme really brings out the flavor in this dish. You could also add ingredients like English peas and celery. I am just personally not a fan of celery and always leave it out.
Instead of using heavy cream, we use whole or 2% milk with a starch slurry as a thickener. If you are lactose intolerant, you can also make this recipe using light coconut milk. Using 2% milk instead of heavy cream will save you 670 calories which is over 100 calories per serving!
What Thickeners Can I Use For This Instant Pot Creamy Chicken Wild Rice Soup Recipe?
There are so many great thickeners that we could write an entire article dedicated to different thickeners. Here is more information on cooking with different starch thickeners. You can use any thickener that you happen to have in the house including flour, cornstarch, tapioca starch, arrowroot, and potato starch. I used Tapioca Starch which I happen to have in my pantry. If you’re looking to make your soup gluten free you can use Tapioca, Arrowroot, or Corn Starch.
How to Make Chicken Wild Rice Soup in the Instant Pot ( Electric Pressure Cooker)
To begin making this Chicken Wild Rice Soup Instant Pot recipe, you’ll want to first make the wild rice. I recommend combining real wild rice from Trader Joe, with a wild rice blend mixed with brown rice. Most stores will sell the wild rice blend, but if you can find real wild rice, I recommending adding a half cup of each. By adding an additional 1/2 cup of pure wild rice, you will increase both your fiber and protein.
If you are using boneless skinless chicken breast instead of rotisserie chicken, you will just dice up your skinless chicken breasts and add them to the Instant Pot with your rice. Then just follow the instructions which will usually have you add 2 1/4 cups water. It is ok if there is water left when your rice is done pressure cooking. This recipe is pretty foolproof.
Cooking Instant Pot chicken and wild rice will take the same amount of minutes cook time, so you can throw them in together. They will both be added back into the soup to cook even further.
I do personally love being able to simply use rotisserie chicken and usually make this soup when I have some leftover. This soup uses about 2-3 cups of shredded chicken which equals about half a rotisserie or 2-3 chicken breasts.
Once your wild rice and chicken have finished cooking, you can quick-release and remove everything into a bowl to set aside. Then turn your Instant Pot onto saute mode on medium. Once your pot is heating, spray lightly with olive oil or avocado oil and add your garlic, onions, and carrots. Sauté 2-3 minutes, then add your mushrooms and sauté an additional 1-2 minutes. Next, add back in your chicken and rice. Then add your chicken broth, seasoning, and let simmer.
How to Make a Healthy Chicken Wild Rice Soup Instant Pot Recipe by Creating a Starch Slurry
The last thing you’re going to do is reduce your heat to low, and then create a starch slurry by mixing 1/2 cup of milk with 2 Tablespoons of Tapioca or Corn Starch. Once it’s blended, add an additional 1/2 cup of milk and pour it into your soup. Continue to simmer for another 3-5 minutes cooking time until your soup begins to thicken.
How to Make a Healthy Chicken Wild Rice Soup on the Stove Top
If you’re making this on the stovetop, you’ll want to cook your chicken breasts separately, shred them, and set them aside. Then you will want to cook your wild rice following the package instructions and set aside. You’ll follow the exact same recipe as the Instant Pot, you’ll just set your burner on medium heat and saute everything in your soup pot.
Then add in your chicken, rice, and chicken broth. Remember to turn the heat on low before adding your starch slurry and continue simmering on low heat until your soup has thickened.
What if I want to make Slow Cooker Chicken Wild Rice Soup?
Ok, while I’m at it I might as well include directions for a Slow Cooker Chicken Wild Rice Soup. Converting your recipe to the slow cooker is simple. You’ll just coat your full boneless skinless chicken breasts with all of the seasonings and add them to the bottom of your slow cooker. Do not dice them chicken, leave them whole and they will easily shred at the end.
Then pile on all of the veggies, topped with the onions and garlic. Pour in your chicken broth and set for 6 or 8 hours. Once finished, add your starch slurry at the very end.
Chicken and Wild Rice Soup For Meal Prep and Meal Planning
I hope you enjoy this Healthy Chicken Wild Rice Instant Pot recipe. The best part is, it freezes incredibly well and can store for up to 3 months. This is a recipe we make regularly and keep them labeled in the freezer to defrost the night before for a quick and healthy lunch the following day.
I use simple BPA Free containers to use in the freezer and then we transfer them to a pyrex bowl to heat the next day. However, if you’re headed to work and need to grab and go, then these glass pyrex bowls are easy to grab from the freezer, bring to work, and pop in the microwave. You don’t even need to defrost the night before, they will be ready to go by the time lunch comes around!
Other Healthy Soup & Instant Pot Recipes!
If you enjoyed our Healthy Chicken Wild Rice Soup Instant Pot Recipe, be sure to also check out our other delicious healthy soups and Instant Pot Recipes.
- Delicious Instant Pot Recipes
- Healthy Pasta e Fagioli Soup
- Gluten Free Chicken Coconut Soup (Tom Kha Gai)
- Easy & Low Calorie Chicken Tortilla Soup
Healthy Chicken Wild Rice Soup Instant Pot, Stovetop, or Slow Cooker
Ingredients
- 3 cups shredded chicken half roitisserie or 2-3 skinless boneless breasts
- 16 oz chicken broth 1 container
- 1 cup reduced fat milk 1%, 2%, or whole milk
- 2.25 cups water for rice
- ½ cup wild rice pure
- ½ cup mixed wild rice mixed with brown rice
- 1 tbsp butter
- 1 cup carrots diced, 2-3 medium carrots
- 1.5 cup crimini mushrooms sliced
- ⅓ cup sweet onions chopped
- 1 tbsp garlic chopped
- 1 tsp salt I use pink himalayan
- ½ tsp black pepper
- 1 tsp thyme fresh
Instructions
Instant Pot Instructions
- Start by making your rice. Add rice to the Instant Pot with 2 1/4 cup water and set on the rice setting. (Include diced chicken breast if you are not using roitisserie). Quick release when finished, scoop out, and set to the side.
- Turn your Instant Pot onto saute mode medium heat. Once warmed up, add 1 tbsp of butter. Then add your garlic, onions, and carrots. Saute for 2-3 minutes.
- Then add your mushrooms and saute an additional 1-2 minutes.
- Next add your shredded chicken, seasonings, and chicken broth. Simmer for another 2-3 minutes.
- Add Rice back in and simmer for another 2-3 minutes.
- While your soup is simmering, make a starch slurry by mixing 2 tbsp Tapioca starch with 1/2 milk. Once combines, add another 1/2 cup milk and pour into your soup. Simmer on low heat and additional 3-5 minutes until your soup has thickened.
Slow Cooker Instructions
- Coat chicken in seasoning and layer at bottom of your slow cooker. Then add your carrots, mushroom, and top with garlic, onions and 1-2 sprigs of thyme. Pour in chicken broth and set for 6 or 8 hours. You can ommit butter.
- 10 Minutes before your soup is finished, remove the lid and add in your starch slurry and milk. Stir and turn off heat, serve when thickened. You can add more starch if you want it even thicker.
Stove Top
- Cook rice and chicken breast seperate according to package instructions. Shred your chicken breasts, remove your rice and set to the side.
- In a pot, add butter. Saute onions, garlic, onions, carrots, and saute for 2-3 minutes. Then add your mushrooms and saute an additional 1-2 minutes.
- Next add your chicken broth and seasonings. Simmer for another 2-3 minutes.
- While your soup is simmering, make a starch slurry by mixing 2 tbsp Tapioca starch with 1/2 milk. Once combines, add another 1/2 cup milk and pour into your soup. Simmer on low heat and additional 3-5 minutes until your soup has thickened.
Sondra Barker
