Hearty, delicious, this chicken wild rice soup is a pure comfort food at it’s best! Creamy soup packed with earthy flavors of the mushrooms and fresh herbs. Easy to make, this soup will keep you warm on a fall or wintry cold nights. This recipe can be made gluten-free, dairy-free! —livingsmartandhealthy
INGREDIENTS FOR CHICKEN WILD RICE SOUP
wild blend rice or wild rice, uncooked
medium chicken breasts, (around 1 lbs.)
Cremini Mushrooms, sliced
medium carrots, diced
stalks celery, chopped
medium white or yellow onion, chopped
cloves garlic, minced
chicken or vegetable broth; plus as needed
kale leaves, roughly chopped; discard the woody, thick stems
sprigs fresh Thyme or 1 teaspoon dried Thyme
sprigs fresh Rosemary or 1 teaspoon dried Rosemary
pinch of freshly grated nutmeg
salt and pepper to taste
FOR THE ROUX
butter or vegetable oil; For dairy free use oil
all-purpose flour or whole wheat flour
milk (recipe uses whole milk); For dairy free use plant-based milk
In This Recipe
Add all the ingredients (except kale), to the inner pot of Instant Pot. Add broth, mix well.
Turn ON pressure cook (high) for 30 minutes. Allow 10 minutes of natural pressure release.
For the roux, in a saucepan, melt butter over a medium high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using). Remove the chicken, shred or dice into small pieces. Return the chicken pieces to the inner pot.
Turn on sauté mode (normal). Add kale, roux mixture and freshly grated nutmeg.
Simmer the soup for 3-5 minutes, or to a desired consistency. Stir the soup in-between. Turn OFF sauté.
Note: The soup will thicken as it cools down.
Enjoy chicken wild rice soup with some salad and some crusty bread!