Easiest Chicken Wild Rice Soup

4.84 from 24 votes

Easiest Chicken Wild Rice Soup

This is the Easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Calories: 240kcal

Author: Taylor Stinson

Ingredients

1 tbsp olive oil
2 medium-sized chicken breasts, diced
2 cups sliced mushrooms
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, chopped
3 celery stalks, chopped
1 tsp Italian seasoning or herbes de province
1 tsp salt
1/2 tsp pepper
6 cups chicken broth
1 cup wild rice blend
1 tbsp fresh finely chopped sage (or 1 tsp dried - optional)
2 tsp lemon juice

Instructions

Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.

Video

Notes

Slow Cooker: Dump everything in the crockpot and cook on low for 8 hours or high for 4 hours, then stir in the sage and lemon juice at the end.

Instant Pot: Add the olive oil, vegetables, chicken, seasonings, rice and broth in order to the Instant Pot and cook on high pressure for 15 minutes. Do a natural pressure release for 5 minutes, then finish with a quick pressure release. Stir in the sage and lemon juice and serve.

Make this soup creamier by adding 2 tbsp. heavy cream or ½ cup milk at the end.

Enhance the flavour by adding a splash of white wine with the broth

Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes.

Freeze this chicken wild rice soup for up to 3 months. Defrost in the fridge overnight then reheat as normal, or microwave for 6-7 minutes from frozen.

Nutrition