Description

This Healthy Chicken Wild Rice Soup is a comforting, hearty meal packed with tender chicken, nutritious wild rice, and a medley of fresh vegetables simmered to perfection. Using a combination of herbs, garlic, and mustard, this soup offers a flavorful depth without being heavy, making it ideal for a wholesome family meal. Whether prepared on the stovetop, in a slow cooker, or an Instant Pot, the recipe delivers a creamy, satisfying soup that’s perfect for chilly days or when you need a nutritious boost.

Ingredients

Scale

Protein

1.5 pounds any raw chicken pieces (breasts, drumsticks, or cut-up whole chicken)

Vegetables

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
Small bunch parsley, finely chopped

Grains & Legumes

1 ½ cups wild rice

Liquids & Dairy

7 cups water or low sodium chicken broth
2 cups whole milk
1 tablespoon butter (for stovetop only)

Seasonings & Spices

½ teaspoon dried thyme
1 tablespoon prepared mustard
2 teaspoons garlic powder
1 ¾ teaspoons salt
Ground black pepper, to taste

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Instructions

Prepare the pot and sauté aromatics: Preheat a large heavy-bottom pot or Dutch oven over medium heat. Add butter and wait until melted. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent.
Add vegetables and spices: Stir in the coarsely chopped carrots, diced celery, fresh mushrooms (if using), dried thyme, garlic powder, salt, and ground black pepper. Continue to sauté the mixture for 5 minutes, allowing the flavors to develop.
Add main ingredients: Incorporate the chicken pieces, diced potatoes, dried mushrooms (if not using fresh), wild rice, and pour in the water or low sodium chicken broth.
Simmer: Cover the pot and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and cook gently for about 55 minutes, ensuring the rice and vegetables become tender, and the chicken is cooked through.
Shred the chicken: Remove the cooked chicken pieces from the pot onto a plate. Using two forks, shred the chicken into bite-sized pieces.
Blend the soup: Return the shredded chicken to the pot. Add whole milk and prepared mustard. Using an immersion blender, pulse the soup a few times until reaching your preferred consistency. Stir well and adjust thickness with extra water or seasoning as needed.
Finish and serve: Stir in the finely chopped parsley. Serve the hot soup with crusty bread for dipping and enjoy a wholesome, comforting meal.

Notes

You can prepare this soup using a slow cooker or Instant Pot for convenience; adjust cooking times accordingly as detailed in the recipe.
Whole milk adds creaminess, but you may substitute with a lower-fat dairy or non-dairy alternative if preferred, keeping in mind the change in texture.
Use low sodium chicken broth to control saltiness, or adjust salt to taste after cooking.
For thicker soup, pulse more with the immersion blender or add less liquid initially.
If using dried mushrooms, soak them in warm water before adding for enhanced flavor and texture.