Chicken and Wild Rice Soup

A Midwestern staple, wild rice isn’t actually rice but a type of aquatic grass. It holds up well to long cooking times, staying chewy and flavorful without turning the soup into a thick mass. It also has fewer carbs and calories than white rice, with double the protein. If you can’t find wild rice, swap in barley with the same cooking time.

Corn kernels here give pops of sweet flavor throughout, and the cornstarch slurry and half-and-half at the end add creaminess.

If you’re making this on the stove, you can skip the cornstarch slurry and just let time thicken the soup, instead.

Want to make this vegetarian? Use diced butternut squash or sweet potatoes, with the same cooking time. 

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Chicken and Wild Rice Soup

Prep Time

15 mins

Cook Time

7 hrs

 

Creamy chicken and wild rice soup, and corn kernels share pops of sweetness throughout. This soup freezes great, too!

Course: Dinner, Lunch, Soup

Keyword: instant pot, slow cooker

Servings: 4

Author: Ruthy Kirwan

Ingredients

• 2 carrots peeled and diced
• 2 celery stalks diced
• 1 yellow onion diced
• 4 cloves garlic crushed
• 1 teaspoon poultry seasoning
• 1 cup wild rice
• 1.5 pounds boneless chicken thighs
• 6 cups chicken broth
• 1 cup corn kernels
• 1 tablespoon cornstarch
• ⅓ cup half-and-half

Instructions

Prep Ahead:

1. Chop veggies and transfer to a large resealable bag or container.
2. Add chicken, seasonings, and broth or broth concentrate to the bag or container with prepared vegetables.
3. Label, including the water amount needed at cook time if using broth concentrate/stock cubes and instructions for making the cornstarch slurry and adding half-and-half on cooking day.

Prepare From Prepped:

Instant Pot Instructions: Thaw in the fridge overnight before cooking

1. Add contents of vegetable, chicken, and seasonings bag to Instant Pot, including water if broth concentrate or stock cubes were used
2. If using with thawed ingredients: follow instructions from the “Make From Fresh” Instant Pot instructions Steps 2-8
3. If using frozen ingredients: follow the instructions from the “Make From Fresh” Instant Pot instructions steps 2-8, but cook for 40 minutes on High instead of 20 minutes.

Slow Cooker Instructions: Thaw in the fridge overnight before cooking

1. Add contents of vegetables, chicken, and seasonings bag/container to the slow cooker, adding water if broth concentrate or stock cubes were used.
2. If using thawed ingredients: Secure lid and cook low on 6-7 hours, high for 4 hours.
3. Once cooked, remove the lid and follow steps 3-8 in the Instant Pot instructions, turning the heat to “high” if you have not cooked it at that level.
4. If using frozen ingredients: Secure lid and cook low on 7-8 hours, high for 5-6 hours.
5. Once cooked, remove the lid and follow steps 3-8 in the Instant Pot instructions, turning the heat to “high” if you have not cooked it at that level.

Stovetop Instructions: Thaw in the fridge overnight before cooking

1. Add contents of vegetables, chicken, and seasonings bag/container to the pot, adding water if broth concentrate or stock cubes were used.
2. Bring to a boil, then lower to a simmer.
3. Cook 3-4 hours on low, uncovered, until vegetables are cooked through and the chicken is cooked through and starting to fall apart.
4. Once cooked, follow steps 3-8 in the Instant Pot instructions, keeping the heat on low while you work.

Make From Fresh:

Instant Pot Instructions

1. Add all ingredients to IP except for cornstarch and half-and-half, and secure the lid.
2. Cook on High Pressure for 20 minutes with Quick Pressure Release
3. Once the pressure has come back down and the lid comes off easily, transfer a few tablespoons of broth into a small bowl.
4. Add the cornstarch to the bowl and use a fork to whisk until smooth, with no lumps remaining.
5. Use two forks to shred the chicken, then pour the cornstarch mixture back into the pot.
6. Add in the half-and-half, and stir to mix.
7. Turn to “saute” and let the mixture cook, and thicken, about 5 minutes.
8. Ladle from the bowl and serve hot.

Slow Cooker Instructions

1. Add the ingredients to the Slow Cooker except for cornstarch and half and half.
2. Secure lid and cook low on 6-7 hours, high for 4 hours.
3. Once cooked, remove the lid and follow steps 3-8 in the Instant Pot instructions, turning the heat to “high” if you have not cooked it at that level.

Stovetop Instructions

1. Heat 2 tablespoons of oil in a large pot over medium heat until shimmering, then add the carrots, celery, and onion. Cook, stirring occasionally, until the onions have softened about 3-5 minutes.
2. Add remaining ingredients except for cornstarch and half and half and bring to a boil, then lower to a simmer.
3. Cook on low, uncovered, for 2-2.5 hours until the chicken is falling apart.
4. Once cooked, follow steps 3-8 in the Instant Pot instructions, keeping the heat on low while you work.

Recipe Notes

A Midwestern staple, wild rice isn’t actually rice but a type of aquatic grass. It holds up well to long cooking times, staying chewy and flavorful without turning the soup into a thick mass. It also has fewer carbs and calories than white rice, with double the protein. If you can’t find wild rice, swap in barley with the same cooking time. Corn kernels here give pops of sweet flavor throughout, and the cornstarch slurry and half-and-half at the end add creaminess. If you’re making this on the stove, you can skip the cornstarch slurry and just let time thicken the soup, instead. Want to make this vegetarian? Use diced butternut squash or sweet potatoes, with the same cooking time.