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

Creamy chicken and wild rice soup, and corn kernels share pops of sweetness throughout. This soup freezes great, too!
Prep Time15 minutes
Cook Time7 hours
Course: Dinner, Lunch, Soup
Keyword: instant pot, slow cooker
Servings: 4
Author: Ruthy Kirwan

Equipment

Ingredients

  • 2 carrot peeled and diced
  • 2 celery stalk diced
  • 1 yellow onion diced
  • 4 garlic clove crushed
  • 1 teaspoon poultry seasoning
  • 1 cup wild rice
  • 1.5 pounds boneless, skinless chicken thighs
  • 6 cups chicken broth
  • 1 cup corn kernels
  • 1 tablespoon cornstarch
  • ⅓ cup half and half

Instructions

Prep Ahead:

  • Chop veggies and transfer to a large resealable bag or container.
  • Add chicken, wild rice, seasonings, and broth or broth concentrate to the bag or container with prepared vegetables.
  • Label the bag, 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.

Instant Pot Instructions: thaw in the fridge overnight before cooking

  • Add contents of vegetable, chicken, and seasonings bag to Instant Pot, including water if broth concentrate or stock cubes were used
  • Follow instructions below in Slow Cooker Instructions to make a cornstarch slurry and mix with the half-and-half.

Slow Cooker Instructions: Thaw in the fridge overnight before cooking

  • Add contents of vegetables, chicken, and seasonings bag/container to the slow cooker, adding water if broth concentrate or stock cubes were used.
  • Secure lid and cook low on 6-7 hours, high for 4 hours.
  • Once cooked, remove the lid and transfer a few tablespoons of broth into a small bowl. Turn the Slow Cooker temp to "high", if not at that level already.
  • Add the cornstarch to the bowl and use a fork to whisk until smooth, with no lumps remaining.
  • Use two forks to shred the chicken inside the pot, then pour the cornstarch mixture back in.
  • Add in the half-and-half to the pot and stir to mix.
  • Let the mixture cook on high and thicken, about 5 minutes.

Stovetop Instructions: Thaw in the fridge overnight before cooking

  • Add contents of vegetables, chicken, and seasonings bag/container to the pot, adding water if broth concentrate or stock cubes were used.
  • Bring to a boil, then lower to a simmer.
  • Cook 3-4 hours on low, uncovered, until vegetables are cooked through and the chicken is cooked through and starting to fall apart.
  • Once cooked, remove the lid and transfer a few tablespoons of broth into a small bowl.
  • Add the cornstarch to the bowl and use a fork to whisk until smooth, with no lumps remaining.
  • Use two forks to shred the chicken, then pour the cornstarch mixture back into the pot.
  • Add in the half-and-half, and stir to mix.
  • Let the mixture cook on medium-high heat until it thickens, about 5 minutes.
  • Ladle from the bowl and serve hot.

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.