This soup is proven to be filling, easy, and full of warm and cozy flavors. Serve it with a nice salad and your favorite bread or just serve it solo, we promise you will not go wrong!
Looking for some healthier swaps? Some approved substitutions include substituting, brown rice for wild rice and skim milk for half n half. You can also use any greens, like mustard, collard, spinach, or any combination for the kale!
Instant Pot Approved- Chicken and Wild Rice Soup
Serves- 4-6
8 oz boneless skinless, chicken breast
8 oz boneless skinless, chicken thigh
1 TBS butter
1 ½ cups diced carrots, about 3 carrots
1 cup diced celery, about 3 stalks
1 cup diced yellow onion, about 1 medium yellow onion
8 oz thinly sliced mushrooms
1 TBS minced garlic
2 TBS chicken base powder
1 tsp garlic powder
1 tsp onion powder
2 tsp black pepper
1 tsp salt
3 bay leaves
1 ½ tsp dried thyme
1 tsp dried rosemary
6 cups chicken broth
1 ¼ cups wild rice
3 cups chopped kale, packed
⅓ cup flour
¼ cup butter
1 ½ cups half n half
Pre-Prep: Chop vegetables and measure ingredients.
In your Instant or medium-large stock pot, sauteé all vegetables, except for the kale, with 1 tbs butter for 2-3 min over medium-high heat. Next add your chicken, all seasonings, broth, and rice, and stir to combine.
If using an instant pot, set it to 35 min and to 10 min pressure release. If using a stock pot, turn heat to medium-low and cover to simmer for 35-40 minutes, until rice is tender.
Once the time is up, remove the chicken from the pot and place it on a cutting board. Stir the kale into your soup.
Next, make a roux by melting ¼ cup of butter in a medium skillet. Add flour to the butter and stir until you have a smooth paste. Add the half n half and stir until it is combined. Add this mixture to your pot and stir to incorporate.
Next, shred your chicken and add it back to the soup. Allow the soup to thicken by simmering for an additional 5-10 minutes. Remove bay leaves and serve.