There is something deeply comforting about a pot of chicken wild rice soup slowly simmering on the stove. The broth turns rich, the vegetables soften just right, and the wild rice gives every spoonful a hearty bite. This healthy chicken wild rice soup is one I make again and again when I want cozy comfort without anything heavy.
What I love most is how creamy it feels without cream or flour. A little milk and a quick blend do all the work. It is the kind of soup that warms you from the inside out and makes the whole kitchen smell like dinner is going to be good. Let's get started.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Ingredient Notes and Substitutions
- Instructions
- After Cooking for All Methods
- Pro Tips for Success
- Storage and Reheating
- Make Ahead and Freezing
- Tips and Variations
- FAQs
- 📖 Recipe
- Serving Suggestions
- Nutrition and Notes
- Reader Reviews
- Related Recipes and Internal Links
- 💬 Reviews
Why You'll Love This Recipe
- Creamy texture without heavy cream
- Filling and nourishing with protein and veggies
- Budget-friendly and made with simple ingredients
- Works on the stovetop, slow cooker, or Instant Pot
- Perfect for meal prep and freezer meals
Ingredients
- 1.5 pounds raw 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
- ½ cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
- 1 ½ cups wild rice
- 7 cups water or low-sodium chicken broth
- ½ teaspoon dried thyme
- 1 tablespoon prepared mustard
- 2 teaspoons garlic powder
- 1 ¾ teaspoons salt
- Ground black pepper, to taste
- 2 cups whole milk
- Small bunch parsley, finely chopped
- 1 tablespoon butter, for stovetop only
Ingredient Notes and Substitutions
Wild rice is the heart of this soup. It has a deep, nutty flavor and chewy texture that really sets this recipe apart. Unfortunately, white or brown rice will not give the same result here.
Any raw chicken works well. I often use chicken breasts, but thighs or drumsticks add extra richness. Bone-in or boneless both work, which makes this a great clean-out-the-fridge recipe.
Dried mushrooms add wonderful depth to the broth. If you only have fresh mushrooms, those are just fine too.
Instructions
Stovetop Method
- Preheat a large heavy-bottom pot or Dutch oven over medium heat. Add the butter and let it melt, then add the onion and garlic. Cook for 3 to 4 minutes until soft and fragrant.
- Add the carrots, celery, fresh mushrooms if using, thyme, garlic powder, salt, and pepper. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
- Add the chicken, potatoes, dried mushrooms if using, wild rice, and water or broth. Cover, bring to a boil, then reduce heat to low.
- Simmer gently for about 55 minutes, until the rice is tender and the chicken is fully cooked.
Slow Cooker Method
- In a skillet, melt the butter over medium-high heat. Sauté onion and garlic for 3 to 4 minutes.
- Add carrots, celery, fresh mushrooms if using, thyme, garlic powder, salt, and pepper. Cook for 5 minutes.
- Transfer everything to a large slow cooker. Add chicken, potatoes, dried mushrooms if using, wild rice, and water or broth.
- Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
Instant Pot Method
- Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water or broth, thyme, mustard, garlic powder, salt, and pepper to the Instant Pot.
- Seal the lid and pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes, then carefully vent.
After Cooking for All Methods
- Remove the chicken to a plate and shred it with two forks.
- Add the milk and mustard to the pot. Use an immersion blender to pulse a few times until the soup reaches your desired thickness. Stir and adjust seasoning if needed.
- Return the shredded chicken to the pot, add parsley, and stir well.
- Serve hot with crusty bread for dipping.
Pro Tips for Success
- Do not over-blend. A few pulses give creaminess while keeping texture.
- Stir occasionally while simmering so rice does not stick.
- Add extra broth if the soup thickens too much.
- Taste at the end and adjust salt gently.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop over low heat, stirring occasionally.
Make Ahead and Freezing
This soup freezes beautifully. Let it cool completely, then freeze in airtight containers for up to three months. Thaw overnight in the fridge or on the counter for a few hours before reheating.
For freezer meals, combine all ingredients except water, milk, and parsley in a freezer bag. Freeze, then cook when ready following the stovetop, slow cooker, or Instant Pot directions.
Tips and Variations
- Use extra vegetables like parsnips or leeks.
- Swap milk for unsweetened almond milk if preferred.
- Add extra thyme for a stronger herb note.
- Finish with a knob of butter for added richness.
- Serve with a simple green salad on the side.
FAQs
Wild rice is essential for this recipe. Other rice varieties will change the texture and flavor.
Yes, the rice continues to absorb liquid. Add broth when reheating.
Absolutely. It holds up well and tastes even better the next day.
📖 Recipe
Healthy Chicken Wild Rice Soup
Description
This Chicken Wild Rice Soup is deliciously rich and creamy soup without the use of heavy cream or flour. You can make this healthy and budget-friendly comfort food on the stovetop, crockpot or Instant Pot.
Ingredients
- 1.5 pounds any raw 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
- ½ cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
- 1 ½ cups wild rice
- 7 cups water or chicken broth, low sodium
- ½ teaspoon dried thyme
- 1 tablespoon prepared mustard
- 2 teaspoons garlic powder
- 1 ¾ teaspoons salt
- Ground black pepper, to taste
- 2 cups whole milk
- Small bunch parsley, finely chopped
- 1 tablespoon butter (for stovetop only)
Instructions
- Stovetop: Preheat large heavy bottom pot or Dutch oven on medium heat, add butter and let it melt. Add onion and garlic; sauté 3-4 minutes.
- Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; sauté for 5 minutes.
- Add chicken, potatoes, dried mushrooms (if not using fresh), wild rice, and water/broth. Cover, bring to boil, then simmer on low for about 55 minutes.
- Slow Cooker: In a skillet, sauté onion and garlic in butter for 3-4 minutes. Add carrots, celery, mushrooms, thyme, garlic powder, salt and pepper; sauté 5 minutes. Transfer to slow cooker with chicken, potatoes, dried mushrooms, wild rice and broth. Cook on Low for 8-10 hours or High for 5-6 hours.
- Instant Pot: Add all ingredients except milk and parsley. Pressure Cook on High for 25 minutes. Wait 10 minutes, then Quick Release.
- After cooking (all methods): Remove chicken and shred with 2 forks. Add milk and mustard. Blend slightly with immersion blender until desired thickness. Add shredded chicken and parsley. Stir and serve hot.
Notes
Store in an airtight container in the fridge for up to 5 days. Reheat in a covered pot on low heat. To freeze, store in a sealed container up to 3 months and thaw before reheating. Wild rice is essential-white or brown rice will not give the same flavor or texture. For a freezer meal, prep all ingredients except milk, parsley, and water in a bag. Freeze, then cook directly from frozen in the Instant Pot or slow cooker. Blend and finish with chicken and parsley.
Serving Suggestions
Serve this healthy chicken wild rice soup with warm crusty bread or crackers. It is perfect for chilly evenings, family dinners, or packing up for lunches during the week.
Nutrition and Notes
Each serving is about 2 cups and provides a balanced mix of protein, fiber, and comforting carbs. This recipe makes about seven servings and is beginner-friendly. I have made it many times to get the creamy texture just right without weighing it down.
Reader Reviews
Readers love how filling this soup is while still feeling light and wholesome. It is one of those recipes that quickly becomes part of the regular rotation.
Related Recipes and Internal Links
If you love cozy soups like this one, you may also enjoy my
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