Wild Rice Soup

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Wild Rice Soup

Wild Rice Soup seems to scream comfort food on a cold day.

This soup is based on abountifulkitchen.com Instant Pot Creamy Chicken and Wild Rice Soup.

Ingredients for the Wild Rice Soup:

• Wild Rice Blend: I love Lundburg Family Farms-Wild Blend Rice. I was pleasantly surprised by the blend of various kinds of rice. It cooked up fluffy and light. And the flavor of the rice was fantastic in this soup.

• Butter and Olive oil: The combination of the two brings a rich flavor.
• Boneless, skinless chicken breasts
• Vegetables: Celery, Carrots, Onion, Sweet potato, Mushrooms
• Spices: Sea salt, Black pepper, Old Bay Seasoning spice, Freeze-dried poultry seasoning
• Herbs: Fresh garlic, Fresh parsley
• Worcestershire sauce
• Chicken broth
• Unsweetened coconut milk

How to Make Wild Rice Soup:

1. Place wild rice blend and water in the Instant Pot. Cook on the rice setting. Once finished, quick release, remove rice from bowl, and set aside.
2. Chop raw chicken into small cubes and set aside.
3. While rice is cooking, prepare the vegetables. Set aside.
4. Add butter and olive oil to a large soup pot over medium-high heat. Add raw chicken. Stir and cook until not pink. Remove chicken to a bowl and set aside.
5. Add celery, carrots, onions and sweet potato to the pot. Saute for 5 minutes or until onion is translucent and sweet potato is almost tender.
6. Season generously with salt, pepper, Old Bay Seasoning, and poultry seasoning. Stir and add mushrooms, garlic, half the parsley, and Worcestershire sauce. Saute for an additional 5 minutes.
7. Add chicken broth, coconut milk, cooked chicken and cooked rice to the pot. Cook until heated through. Once soup is hot, turn to low setting to keep warm. Add the remaining parsley just before serving.

This soup is easy and fast to make. Try it tonight!

–Kim

Print Recipe

Wild Rice Soup

This Wild Rice Soup goes against the norms with the addition of sweet potatoes. It’s creamy, flavorful, and full of chicken and vegetables, plus it is dairy free.

Total Time40 minutes mins

Course: Soup

Keyword: soup, sweet potatoes, wild rice

Servings: 6 people

Author: Kim Melanson

Ingredients

• (based on abountifulkitchen.com)
• 1 ½ cups Wild Rice blend – (I prefer Lundberg)
• 2 cups cold water
• 1 pound boneless skinless chicken chopped raw
• 1 cup celery diced
• 2 cups carrots diced
• 1 cup onion diced
• 1 large sweet potato peeled and diced
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 Tablespoon Old Bay Seasoning spice
• 2 Tablespoons freeze-dried poultry seasoning
• 8 ounces fresh mushrooms diced
• 1 clove garlic minced
• 1 cup parsley chopped
• 3 Tablespoons Worcestershire sauce
• 32 ounces chicken broth
• 1 can unsweetened coconut milk

Instructions

• Place wild rice blend and water in the Instant Pot. Cook on the rice setting. Once finished, quick release, remove rice from bowl, and set aside.
• Chop raw chicken into small cubes and set aside.
• While rice is cooking, prepare the vegetables. Set aside.
• Add butter and olive oil to a large soup pot over medium-high heat. Add raw chicken. Stir and cook until not pink. Remove chicken to a bowl and set aside.
• Add celery, carrots, onions and sweet potato to the pot. Saute for 5 minutes or until onion is translucent and sweet potato is almost tender.
• Season generously with salt, pepper, Old Bay Seasoning, and poultry seasoning. Stir and add mushrooms, garlic, half the parsley, and Worcestershire sauce. Saute for an additional 5 minutes.
• Add chicken broth, coconut milk, cooked chicken and cooked rice to the pot. Cook until heated through. Once soup is hot, turn to low setting to keep warm. Add the remaining parsley just before serving.