Minnesota is known for wild rice. It's a midwest comfort food that I just can't get enough of in the winter.
Or maybe I just can't get enough of this soup.
Either way, this one is a keeper! Try it out and let me know how you love it!
I recommend using an Instant Pot for this recipe. If you're on the hunt for an Instant Pot you won't be sorry investing in one of these popular cookers! I use mine multiple times a week, more than any other appliance I own.
Cooking with an Instant Pot makes recipes like this and others a lot more hands off for you with a lot less time. You can read more about my tips and recommendations with an Instant Pot and what to look for when buying one in this post.
Creamy Chicken Wild Rice Soup
Serves 8
Per serving: Calories= 284, Protein= 22g, Fat= 12g, Carbs= 15g
Ingredients
2 Tbsp butter
1 onion, chopped
2 ribs celery, diced
2 large carrots, diced
2 cloves minced garlic
2 quarts (8 cups) chicken broth
1 cup uncooked wild rice
1 pound chicken breast (about 3 breasts)
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp Italian seasoning
1 cup whole milk
1/2 cup heavy cream
4 Tbsp potato starch
Salt & pepper to taste
Instant Pot Directions
1) Turn your Instant Pot to the 'Sauté' function, melt in butter.
2) Add onion, celery, carrots and garlic and cook until onions are translucent.
3) Add broth, wild rice, seasonings and chicken to the pot. Cover and lock the lid.
4) Set Instant Pot to high pressure on the 'Manual' setting for 30 minutes.
5) While the soup cooks in the pressure cooker, combine milk, cream and starch in a small mixing bowl. Stir to dissolve starch.
6) When timer of your Instant Pot beeps, allow to naturally release for 10 minutes, then release the rest of the pressure.
7) Open the Instant Pot lid, set to 'Sauté' mode, bring to a boil. Stir in the starch mixture while at a boil until soup thickens a bit. Soup will thicken further as it cools.
8) Enjoy with some crusty bread smothered in butter.
Comments