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chicken and wild rice soup

Chicken and Wild Rice Soup

This comforting Chicken and Wild Rice Soup is a cozy one-pot meal packed with tender chicken, hearty wild rice, and vegetables simmered in savory broth. Perfect for chilly evenings, this recipe can be made in the slow cooker for a hands-off approach or in the Instant Pot for a faster weeknight option. Creamy or brothy, it’s flexible, nourishing, and always delicious.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine American
Servings 6

Equipment

  • Slow Cooker or Pressure Cooker (Instant Pot)
  • cutting board
  • Sharp Knife
  • Measuring cups & spoons
  • Wooden Spoon or Silicone Spatula
  • Ladle
  • Mixing Bowl (optional)
  • Storage Containers

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts (or thighs)
  • 1 cup wild rice rinsed
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 1 cup milk or half-and-half for creaminess
  • 2 tbsp olive oil or butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1-2 bay leaves
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 2 tbsp all-purpose flour optional, for thickening
  • Fresh parsley for garnish

Instructions
 

Slow Cooker Method (6–8 hours on Low / 4 hours on High)

    Prep the Ingredients

    • Dice up the carrots, celery, onion. After dicing up those vegetables, mince the cloves of garlic.
    • Next, rinse 1 cup of wild rice under cold water to remove excess starch.

    Layer the Base

    • Place the chicken breasts (about 1 ½ lbs) in the slow cooker.
    • Add the prepared carrots, celery, onion, garlic, and wild rice on top.

    Season + Add Liquids

    • Sprinkle with 1 tsp salt, ½ tsp black pepper, 1 tsp thyme, 1 tsp parsley.
    • Pour in 6 cups chicken broth.
    • Stir lightly to combine.

    Cook

    • Cover and cook on LOW for 6–8 hours or HIGH for 4 hours until the chicken and rice are tender.

    Shred the Chicken

    • Remove chicken breasts, shred with two forks, then return to the pot.
    • Finish with Creaminess (Optional)
    • Stir in 1 cup half-and-half or ½ cup heavy cream if you like a creamier soup.

    Serve

    • Ladle into bowls, garnish with fresh parsley, and serve warm with bread or crackers.

    Instant Pot Method (35–40 minutes + 10 minutes natural release)

      Prep the Ingredients

      • Dice carrots, celery, onion, and mince garlic.
      • Rinse wild rice under cold water.

      Sauté Aromatics

      • Set the Instant Pot to Sauté mode.
      • Add 1 tbsp olive oil.
      • Cook onion, carrots, celery, and garlic for 3–4 minutes until softened.

      Add Chicken + Seasonings

      • Place chicken breasts directly in the pot.
      • Add rinsed wild rice.
      • Sprinkle with salt, pepper, thyme, and parsley.

      Pour in Broth

      • Add 6 cups chicken broth.
      • Stir well to combine.

      Pressure Cook

      • Cancel Sauté mode.
      • Secure the lid, set valve to Sealing.
      • Cook on High Pressure for 35 minutes.

      Natural Release

      • Let the Instant Pot release pressure naturally for 10 minutes.
      • Carefully turn valve to Venting to release any remaining pressure.

      Shred + Finish

      • Remove chicken, shred, and return to the pot.
      • Stir in optional cream or half-and-half for a richer soup.

      Serve

      • Garnish with fresh parsley and enjoy warm.

      Notes

      Timing

      • Prep Time: 15 minutes (chopping vegetables, rinsing rice, mincing garlic, seasoning chicken)
      • Cook Time:
        • Slow Cooker: 6–8 hours on low OR 4 hours on high
        • Instant Pot/Pressure Cooker: 35–40 minutes on high pressure + 10 minutes natural release
      Keyword chicken and wild rice soup