Save to Pinterest This comforting dish features tender chicken combined with earthy wild rice and a medley of diced vegetables. Sautéed aromatics create a flavorful base, followed by slow pressure cooking to meld the ingredients into a rich, hearty broth. Optional cream adds silkiness, while herbs like thyme and parsley enhance depth. Finished with fresh parsley garnish, this warming bowl offers a satisfying balance of textures and tastes for cool weather dining.
The smell of wild rice cooking always takes me back to my first apartment, where a tiny kitchen became my sanctuary after long workdays. I discovered that this soup could transform leftover chicken into something that felt like a warm embrace. Now it's the recipe my friends request whenever winter winds start howling.
Last February, my sister came over after a rough week at her new job. I made this soup while she sat on my couch, and by the time it was ready, the whole apartment smelled like comfort. She asked for the recipe before she even finished her first bowl.
Ingredients
- Chicken breasts or thighs: Boneless, skinless pieces work best here, and thighs add extra richness if you dont mind the slight fat difference
- Carrots, celery, and onion: This classic trio builds the flavor foundation, so take the time to dice them evenly for consistent texture
- Wild rice blend: Rinse thoroughly before adding to remove any debris and ensure it cooks evenly
- Chicken broth: Low-sodium gives you control over the final seasoning intensity
- Heavy cream: Completely optional, but it transforms the broth into something velvety and luxurious
- Thyme, parsley, and bay leaf: These herbs work together to create that classic chicken soup aroma
- Olive oil: Use this to sauté the vegetables, building depth right from the start
Instructions
- Sauté the vegetables:
- Set your Instant Pot to Sauté mode and heat the olive oil. Cook the onion, carrots, and celery for about 5 minutes until they soften and the onion becomes translucent, then stir in the garlic for just 1 minute until fragrant.
- Build the soup base:
- Add the chicken, wild rice, broth, thyme, parsley, bay leaf, salt, and pepper. Give everything a good stir to combine all the flavors.
- Pressure cook:
- Secure the lid and set the valve to Sealing. Cook on Manual or Pressure Cook (High) for 25 minutes.
- Release the pressure:
- Let the Instant Pot naturally release for 10 minutes, then carefully quick-release any remaining pressure.
- Shred the chicken:
- Fish out the bay leaf and discard it. Remove the chicken pieces, shred them with two forks, and return the meat back to the pot.
- Add creaminess and serve:
- Stir in the heavy cream if desired, or add the cornstarch slurry and simmer on Sauté for 2–3 minutes to thicken. Taste and adjust the seasoning before serving with fresh parsley on top.
Save to Pinterest This soup has become my go-to when someone needs feeding but I dont have the energy for anything complicated. Theres something deeply satisfying about watching people relax over a bowl of something homemade.
Making It Your Own
The beauty of this soup lies in its adaptability. I've added mushrooms during the sauté phase for extra earthiness, and spinach during the last few minutes for color. A splash of white wine before adding the broth creates a lovely depth that surprises people.
Timing Is Everything
If you're using rotisserie chicken, reduce the pressure cook time to 15 minutes, since the meat is already cooked through. The wild rice still needs that full time to become tender without turning mushy.
Serving Suggestions
A crusty baguette or some garlic toast helps soak up every drop of the flavorful broth. A simple green salad with vinaigrette cuts through the richness, especially if you've added the cream.
- Grated Parmesan on top adds a salty finish
- A squeeze of lemon right before serving brightens all the flavors
- This soup freezes beautifully for up to three months
Save to Pinterest Theres nothing quite like standing over a steaming pot of soup while rain taps against the kitchen window. This one somehow tastes even better the next day.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
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Yes, boneless skinless chicken thighs can be substituted for breasts to add extra moisture and flavor.
- → Is it necessary to rinse wild rice before cooking?
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Rinsing wild rice removes any debris and excess starch, helping achieve a cleaner flavor and texture.
- → How can I thicken the broth without cream?
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Use a cornstarch slurry made with cold water and cornstarch, simmering briefly until the broth thickens.
- → What herbs best complement this dish?
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Thyme, parsley, and bay leaf add aromatic depth and brighten the savory profile of the soup.
- → Can this dish be made dairy-free?
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Yes, simply omit the heavy cream for a dairy-free version without sacrificing flavor.
