Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

from eatyourselfskinny.com
55 min
8 servings

Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove!

Ingredients

  • 1 Tbsp olive oil or butter (for stovetop method only)
  • 1 small onion (diced)
  • 2 medium carrots (diced)
  • 3 ribs celery (diced)
  • 4 cloves garlic (minced)
  • 6 cups low-sodium chicken broth (or stock)
  • 1 lb chicken breasts (or shredded rotisserie chicken for stovetop)
  • 1 cup uncooked wild rice
  • 8 oz mushrooms (sliced (I used baby bellas))
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup full-fat canned coconut milk (or heavy cream)
  • Garnish with fresh thyme right before serving

Directions

  1. 1

    Combine all ingredients, except for the coconut milk, to the bowl of your crock pot (you'll want to use chicken breasts or thighs), cover and cook on low 4 to 6 hours.

  2. 2

    Just like in the crock pot instructions, add all the ingredients (except for the coconut milk) into the bowl of your Instant Pot, cover, and cook on manual (high pressure) for 30 minutes.

  3. 3

    Drizzle olive oil (or butter) in a large pot or dutch oven over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes, then add in the garlic and sauté an additional 30 seconds.