Healthy Chicken Wild Rice Soup Recipes

Healthy Chicken Wild Rice Soup Recipes

Creamy and Healthy Chicken Wild Rice Soup without heavy cream, flour or butter in slow cooker, Instant Pot or on the stove.

Prep Tìme : 5 mìnutes
Cook Tìme : 5 hours
Total Tìme : 5 hours 5 minutes
Yìeld : 8 servings

Ingredients 
  • 1 1/2 cups wild rice
  • 9 cups water or chicken broth**
  • 1/2 tsp thyme, dried
  • 1 tbsp mustard
  • 1.5 lbs any chicken pieces*
  • 1 large onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 large carrots, coarsely chopped
  • 3 large celery stalks, diced
  • 2 large potatoes, diced
  • 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
  • 2 tsp garlic powder
  • 2 tsp salt
  • Ground black pepper, to taste
  • 2 cups whole milk***
  • Small bunch parsley, finely chopped
  • Avocado oil (for stovetop only)

Instructions 
  1. Slow Cooker: In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours.
  2. Remove chicken onto plate and shred with 2 forks. To slow cooker, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
  3. Stovetop: In a large heavy bottom pot or Dutch oven, swirl a bit of avocado oil to coat; add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper; bring to a boil, cover and cook on low heat with lid a bit open for about 45 minutes.
  4. Remove chicken onto plate and shred with 2 forks. To the pot, add milk, mustard and garlic powder; using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.
  5. Instant Pot (6 or 8 quart)****: In Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper. Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After wait for 10 minutes and do Quick Release to release the pressure by turning the valve to Venting.
  6. Remove chicken onto plate and shred with 2 forks. To Instant Pot, add milk and using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices). Add shredded chicken, parsley, stir and serve hot.


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