This Chicken and Wild Rice Soup is creamy, delicious and best of all healthy without the use of heavy cream. Including are instruction and video for cooking your soup in the Instant Pot as well as additional stovetop and slow cooker instructions. I love to make this soup in large batches and freeze a few servings for meal prep!
3cupsshredded chickenhalf roitisserie or 2-3 skinless boneless breasts
16ozchicken broth1 container
1cupreduced fat milk1%, 2%, or whole milk
2.25cupswaterfor rice
½cupwild ricepure
½cupmixed wild ricemixed with brown rice
1tbspbutter
1cupcarrotsdiced, 2-3 medium carrots
1.5cupcrimini mushroomssliced
⅓cupsweet onionschopped
1 tbspgarlicchopped
1tspsaltI use pink himalayan
½tspblack pepper
1tspthymefresh
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.
Video
Notes
Different Starch Alternatives
Using Tapioca starch makes this recipe gluten free as does Arrowroot or Corn Starch. You can also use flour.Just exchange for the same amount. If you want your soup even thicker, just saddle out a small amount of broth, whisk in an additional tablespoon of starch, add back into the soup and continue simmering on low heat.