Creamy Chicken and Wild Rice Soup Recipe
Creamy chicken and wild rice soup is a delicious and nourishing soup to add into your winter rotation. It’s packed with vegetables, creamy broth, wild rice and tender chicken. Guaranteed to be a crowd pleaser, especially with a side of toasted sourdough bread! This wild rice soup recipe is also one of my favorites to bring to a new postpartum mom.
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My favorite way to make this homemade soup is in my instant pot. There’s nothing better than dumping all of the ingredients in, starting the instant pot and walking away. It makes it fast and easy! However if you don’t have an instant pot, you can also make it on your stovetop in a large soup pot.
Ingredients For Creamy Chicken and Wild Rice Soup
1 Cup wild rice or wild rice blend – You could also substitute white rice or brown rice, but the wild rice does give this soup a great texture and it’s my personal favorite!
6 Cups chicken stock or broth – Homemade bone broth takes this soup to another level. Really just another depth of flavor and richness, and nutrient dense! But no worries if you are short on time (or animal bones), it is still delicious with some chicken broth from the store. Try and buy organic, to avoid broth made from chickens that have been fed with GMO. I like Kettle and Fire brand.
1 white onion, diced – Have you ever used a vegetable chopper? It’s my favorite for veggies, especially onions.
3-5 garlic cloves, minced
2-3 carrots, sliced
2-3 stalks of celery, sliced
8 oz package of baby bella mushrooms, sliced
3-4 medium sweet potatos, peeled and cubed
2 lbs chicken – I love boneless chicken thighs for this recipe. You can throw them into the instant pot whole, and they will fall apart when the soup is done cooking. Really you barely have to shred them! You can also use boneless skinless chicken breast or another cut if desired. If you have leftover cooked chicken you could add it in at the end, but I recommend cooking everything together for the best results & flavor.
1 Can coconut milk – you could also use heavy cream or half and half if you prefer.
Seasonings – Salt & Pepper, Old Bay, Bay Leaves (measurements below)
Other things you might need
- 6 or 8 quart Instant pot, pressure cooker, or a large pot (or Dutch Oven)
- Vegetable Chopper (not necessary but really convenient)
- Garlic mincer
How To Make Creamy Chicken & Wild Rice Soup (Instant Pot or StoveTop Methods)
My favorite way to make this hearty wild rice soup is in my instant pot, because you essentially throw everything in and walk away while it cooks. If you don’t have an instant pot though, the stovetop version is also really easy.
Instant Pot Method – Preferred Method
This is my favorite way to make this chicken and wild rice soup. Highly recommend for best results!
- Combine base ingredients. Combine broth, wild rice, mushrooms, minced garlic, carrots, celery, onion, bay leaves, and old bay seasoning. Stir to combine.
- Add the chicken. Add the chicken to the instant pot, you don’t have to mix it in.
- Pressure Cook. Secure the lid to your instant pot and cook on manual (high pressure) for 25 minutes.
- Pressure Release. Let the instant pot release naturally for about 10 minutes, then manually or quick release it the rest of the way (be careful of the hot steam!). Remove the lid and discard the bay leaves.
- Pull the chicken. Remove the chicken thighs to a plate, and using two forks gently pull them apart into smaller bite-size pieces. The chicken is so tender that this should be really easy. Put the chicken back into the soup.
- Add the last ingredient. Add the coconut milk (or cream, if using) into the soup and stir to combine. Taste and add any additional seasonings, like salt, pepper or old bay if needed.
- Serve. Serve warm and enjoy with a slice of crusty bread!
Stovetop Method
- Cook the chicken. Cut the chicken thighs into bite size pieces. Heat a large dutch oven to medium-high heat, and add some olive oil or butter. Cook the chicken for 5-10 minutes, or until browned. Remove from the pan and set aside. *
- Prepare the veggies. While the chicken is cooking, chop the onion, celery, carrots, and sweet potato.
- Saute veggies. In the same pot, add a little more olive oil or butter. Add the onion and saute for 5 minutes, stirring occasionally until soft and translucent. Add the minced garlic and cook for 1-2 more minutes, until fragrant.
- Add base ingredients. Add to the pot the bone broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaves, and old bay seasoning. Stir to combine.
- Cook the soup. Bring the soup to a boil, and add the chicken back in. Reduce to a simmer, and reduce to low heat. Cover and simmer for 30-40 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
- Add remaining ingredients. Remove from heat, and add in the coconut milk. Stir to combine. Taste and add any additional salt, pepper, or old bay seasoning if desired.
- Serve warm and enjoy!
*Alternatively, you could use a rotisserie chicken, or cook a whole chicken beforehand. Simply add in the cooked shredded chicken at the end of the simmering time.
Creamy Chicken and Wild Rice Soup
Equipment
- 1 Instant Pot 6-8 quart, or a large soup pot (for stovetop version)
- 1 Cutting board
- 1 Garlic mincer optional
Ingredients
- 1 cup wild rice or wild rice blend
- 6 cups chicken stock or broth
- 1 white onion, diced
- 3-5 garlic cloves, minced
- 2-3 whole carrots, sliced
- 2-3 stalks celery, sliced
- 8 oz package of baby bella mushrooms, sliced
- 3-4 medium sweet potatoes, diced
- 2 lbs chicken boneless chicken thighs, or chicken breast
- 2 tbsp Old Bay seasoning
- 2 bay leaves
- Salt & Pepper
- 1 can coconut milk or substitute with heavy whipping cream
Instructions
Instant Pot Method
- Combine base ingredients. Combine broth, wild rice, mushrooms, minced garlic, carrots, celery, onion, bay leaves, and old bay seasoning. Stir to combine.
- Add the chicken. Add the chicken to the instant pot, you don’t have to mix it in.
- Pressure Cook. Secure the lid to your instant pot and cook on manual (high pressure) for 25 minutes.
- Pressure Release. Let the instant pot release naturally for about 10 minutes, then manually or quick release it the rest of the way (be careful of the hot steam!). Remove the lid and discard the bay leaves.
- Pull the chicken. Remove the chicken thighs to a plate, and using two forks gently pull them apart into smaller bite-size pieces. The chicken is so tender that this should be really easy. Put the chicken back into the soup.
- Add the last ingredient. Add the coconut milk (or cream, if using) into the soup and stir to combine. Taste and add any additional seasonings, like salt, pepper or old bay if needed.
- Serve. Serve warm and enjoy with a slice of crusty bread!
Stovetop Method
- Cook the chicken. Cut the chicken thighs into bite size pieces. Heat a large dutch oven to medium-high heat, and add some olive oil or butter. Cook the chicken for 5-10 minutes, or until browned. Remove from the pan and set aside. *
- Prepare the veggies. While the chicken is cooking, chop the onion, celery, carrots, and sweet potato.
- Saute veggies. In the same pot, add a little more olive oil or butter. Add the onion and saute for 5 minutes, stirring occasionally until soft and translucent. Add the minced garlic and cook for 1-2 more minutes, until fragrant.
- Add base ingredients. Add to the pot the bone broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaves, and old bay seasoning. Stir to combine.
- Cook the soup. Bring the soup to a boil, and add the chicken back in. Reduce to a simmer, and reduce to low heat. Cover and simmer for 30-40 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
- Add remaining ingredients. Remove from heat, and add in the coconut milk. Stir to combine. Taste and add any additional salt, pepper, or old bay seasoning if desired.
- Serve warm and enjoy!
Notes
Recipe Variations
This recipe is super flexible, and there are lots of delicious possibilities. Such as:
Less “spicy”
Old Bay does have a mild kick to it, so if you prefer a less spicy soup start with 1 TB of old bay. You can always add more at the end if you desire.
More vegetables
If vegetables are your thing, you could experiment with adding more vegetables like zucchini, peppers, or spinach.
Experiment with different seasonings
Old Bay is so delicious in this chicken soup, but I think it could also be really good with some other flavors. You could try a cajun seasoning, italian seasoning or fresh herbs.
Swap the cream
Try half and half or heavy whipping cream in place of the coconut milk.
What To Serve With Chicken & Wild Rice Soup
When I think of soup, I always think of bread. They go together like peanut butter and jelly! Try it with a crusty piece of homemade sourdough bread. If gluten (or bread in general) are not your jam, you could serve it with roasted veggies on the side, gluten-free crackers, or a simple green salad for a complete meal.
How To Store Leftover Soup
The best part about this creamy soup recipe is that it makes a really big batch. Personally, I think it tastes even better the next day because all the flavors really develop. You could meal prep this soup at the beginning of the week and enjoy it throughout the week! Store your soup in an airtight container in the fridge for up to a week. You could also freeze it in an airtight container for several months.
Soup season is almost here, and I hope you enjoy this creamy chicken and wild rice soup! It is a great soup for a cold winter night, or anytime that you are craving a warm and hearty meal. I think your whole family will love it! If you try and it’s a hit, I would love it if you leave a review.
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