Wild rice is something I’ve been meaning to cook with ever since we moved up to Minnesota. This ingredient is harvested in surrounding lakes by boat, and I started noticing it while Matt and I were out fishing. It really is considered a staple up here, and is found on just about every restaurant’s menu.
Now that it’s officially soup season, I think this creamy, hearty soup is the perfect place to start. This recipe is slow cooker AND Instant Pot friendly, so you can use whichever method you like best!
A couple things to note- I left the mushrooms out because Matt hates them with a burning passion, but they would make a beautiful addition to this soup. I really think my batch is missing them 😦
If you are not dairy-free, substitute the coconut milk for half and half or full-fat cream for the same creamy result.
However you choose to prepare it, I know you’ll find this soup as comforting and filling as they come. I hope you enjoy!
Chicken & Wild Rice Soup
Prep time: 10 mins
Slow Cooker time: 4-6 hrs
Instant Pot time: 50 mins
Special Equipment: Slow Cooker or Instant Pot
Makes 6 servings
6 C low sodium chicken broth
1 C uncooked wild rice
1 1/2 lb raw chicken breasts or boneless, skinless thighs
8 oz baby bella mushrooms, sliced
4 cloves garlic, minced
3 carrots, peeled and diced
3 ribs celery, diced
1 medium yellow onion, diced
1 bay leaf
1 T Old Bay Seasoning
2/3 C full-fat coconut milk
Salt & pepper to taste
Slow Cooker Method:
Add chicken broth, wild rice, raw chicken, mushrooms, garlic, carrots, celery, onion, bay leaf, and Old Bay Seasoning to large slow cooker. Set on high for 4 hours or on low for 6.
Remove cooked chicken from slow cooker and shred with two forks, then return to soup. Stir in coconut milk, season with salt and pepper to taste, and serve. Enjoy!
Instant Pot Method:
Press Saute button and add tablespoon of olive oil. Add in onion and saute for 3 minutes. Add onion and saute for 3-4 minutes, then add in garlic and saute for 1 minute.
Pour in broth and scrape bottom of the pan to remove any onion or garlic that may be stuck to the bottom.
Add all other ingredients except for coconut milk. Close the lid, seal the vent, and press manual or pressure cook button and toggle to 35 minutes.
After pressure cycle is complete, let natural release for 15 minutes, then release pressure.
Shred chicken with two forks and stir in coconut milk. Season with salt and pepper to taste, and serve. Enjoy!