Creamy Chicken and Wild Rice Soup for Cozy Nights In

Creamy Chicken and Wild Rice Soup is a hearty, comforting dish that's perfect for chilly nights, combining tender chicken, nutty wild rice, and a rich broth.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 lb. skinless, boneless chicken thighs For a leaner option, use chicken breasts.
4 cups low-sodium chicken broth Substitute with vegetable broth for a vegetarian version.
1/2 cup white wine Or low-sodium chicken broth; apple cider works as a non-alcoholic alternative.

For the Vegetables

1 onion, chopped Shallots can serve for a milder taste.
3 large celery stalks, sliced 1/4 inch thick Leeks can be a mild substitute.
2 large carrots, sliced 1/4 inch thick Try parsnips for a different flavor element.
1 clove garlic, finely chopped Garlic powder is a good alternative if fresh isn't available.
1/2 bunch kale, leaves torn into bite-size pieces About 4 cups; spinach can work in its place.

For the Seasoning

1 tsp. kosher salt Enhances flavor; adjust according to taste.
1 tsp. black pepper Adds spice; white pepper can be used for a milder profile.
2 tsp. finely chopped fresh rosemary Dried rosemary can substitute (use 1 tsp).
2 tsp. finely chopped fresh sage Thyme can be an alternative herb.
2 tsp. finely chopped fresh thyme Omit if using dried mixed herbs.

For Creaminess

2 Tbsp. salted butter, at room temperature Unsalted butter works if you're watching salt intake.
1/2 cup half-and-half Use heavy cream for a richer texture or almond milk for a dairy-free option.
2 Tbsp. all-purpose flour Cornstarch can be a gluten-free alternative.

For Texture

1 cup uncooked wild rice Not quick-cooking; regular rice can be used, but adjust the cooking time.
1 Tbsp. fresh lemon juice Substitute with vinegar if needed.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Season the chicken thighs with salt and black pepper. In the Instant Pot, set to sauté and heat 1 tablespoon of olive oil. Add the chicken and sauté for 5-7 minutes until browned on all sides. Remove chicken and set aside, leaving drippings in the pot.
Add the chopped onion, sliced celery, and carrots to the pot. Cook for 3-4 minutes until they soften and become aromatic.
Stir in the finely chopped garlic, fresh rosemary, sage, and thyme. Continue to sauté for another minute until fragrant.
Pour in the white wine to deglaze the pot, scraping the bottom. Return the chicken to the pot with chicken broth, wild rice, and bay leaf. Stir to combine.
Secure the lid, setting the valve to sealing. Cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes before switching to venting.
Once pressure is released, stir in kale leaves, half-and-half, butter, and the flour mixture. Simmer for 2-3 minutes until thickened. Stir in lemon juice for a vibrant finish.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 3500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This soup is customizable; feel free to swap in your favorite veggies or adjust the protein. Perfect for sharing at family dinners or cozy gatherings.

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