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Creamy Chicken and Wild Rice Soup

A warm and comforting soup made with tender chicken, wild rice, and crisp vegetables, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 large boneless skinless chicken breasts, diced into bite-size pieces
  • 4 cups chicken broth (2 cans or homemade)
  • 6 ounces long grain wild rice (minus the seasoning packet)
  • 1 tablespoon chopped parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • dash red pepper flakes
  • 2 tablespoons cornstarch
  • 4 ounces cream cheese, cubed
  • 1 cup milk
  • 1 cup half and half
  • 1 tablespoon lemon juice

Method
 

Cooking the Soup
  1. Melt butter in the Instant Pot or large pot.
  2. Add chopped onion, diced carrots, and diced celery. Sauté for about five minutes until softened.
  3. Add diced chicken breasts and chicken broth to the pot.
  4. Include wild rice, parsley, kosher salt, black pepper, and red pepper flakes. Stir to combine.
  5. For Instant Pot: Close the lid, seal the vent, and cook on High Pressure for five minutes. Release pressure naturally for five minutes, then perform a quick release.
  6. In a small bowl, whisk cornstarch with cold water until smooth. Add to the pot.
  7. Stir in cream cheese, milk, half and half, and lemon juice. Heat until warmed through, stirring to melt the cream cheese.
  8. Serve hot, garnished with parsley and black pepper.
Stovetop Method
  1. Melt butter in a large pot.
  2. Add chopped onion, diced carrots, and diced celery. Sauté for about five minutes.
  3. Add diced chicken, chicken broth, wild rice, parsley, kosher salt, and black pepper.
  4. Bring to a boil, reduce heat, and let simmer for around 30 minutes, stirring occasionally.
  5. Whisk cornstarch with cold water in a bowl. Add to the pot.
  6. Stir in cream cheese, milk, half and half, and lemon juice. Cook until the soup thickens slightly.
  7. Serve garnished with parsley.

Notes

For a heartier soup, add more vegetables. Adjust the broth as needed to avoid over-thickening. Consider using gluten-free broth and cornstarch if required.