This creamy chicken wild rice soup is hearty and satisfying. It’s become a favorite in our family meal plan, and in our Instant Pot (get yours here: https://amzn.to/2IwksUW), it’s super easy to prepare. Just set it and forget it…let the pot do the work!
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This creamy, flavorful soup is loaded with shredded chicken, carrots, celery and wild rice. It’s a pot of pure comfort! Warm up with a bowl of this soup. It’s a one-pot meal that’s sure to satisfy.
Both wild and brown rice are whole grains, packing tons more fiber and protein than white rice. And the flavor just can’t be beat when you’re looking for a savory and delightful meal that will hit the spot!
Pro Tip: Check the bulk foods aisle for wild rice. You can get the exact amount you need, and it’s often cheaper than bagged rice.
It’s a pot of pure comfort!
Ingredients:
Pot Mixture:
- 4 cups broth
- 2 cups water
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 cup celery, diced
- 1 cup shredded carrots
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked wild rice
- 1 tbsp honey
- 1 tbsp dried parsley
- 1 tbsp kosher salt
- 2 tsp pepper
- 1 tsp garlic powder
To Finish:
- 1/4 cup butter, melted
- 1/2 cup flour
- 2 cups half and half
- 1/4 cup chopped Italian parsley for garnish
Ingredients:
Pot Mixture:
- 4 cups broth
- 2 cups water
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 cup celery, diced
- 1 cup shredded carrots
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked wild rice
- 1 tbsp honey
- 1 tbsp dried parsley
- 1 tbsp kosher salt
- 2 tsp pepper
- 1 tsp garlic powder
To Finish:
- 1/4 cup butter, melted
- 1/2 cup flour
- 2 cups half and half
- 1/4 cup chopped Italian parsley for garnish
Instructions:
- Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board. Shred the chicken and return to the pot.
- In a medium bowl, add flour a little at a time to melted butter until it makes a paste. Ladle 1 cup of the hot soup broth into the paste and stir to incorporate, then pour the butter/flour mixture into the Instant Pot.
- Using the display panel select CANCEL and then SAUTE. Cook and stir until thickened, then stir in the half and half.
- Serve warm topped with chopped Italian parsley.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
