Updated on Soups

Pioneer Woman Chicken And Wild Rice Soup

Pioneer Woman Chicken And Wild Rice Soup

This easy Pioneer Woman Chicken and Wild Rice Soup is a creamy, comforting meal perfect for chilly days. Packed with tender chicken and nutritious veggies, it’s quick to prepare and can be customized with common ingredients you have on hand. Enjoy a hot bowl filled with flavors that warm your soul!

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Ingredients Needed:

  • 2 lb. (about 6) skinless, boneless chicken thighs, fat trimmed
  • 1 tsp. kosher salt, plus more to taste
  • 1 tsp. black pepper, plus more to taste
  • 1 Tbsp. olive oil
  • 3 large celery stalks, sliced 1/4 inch thick
  • 2 large carrots, sliced 1/4 inch thick
  • 1 garlic clove, finely chopped
  • 1 onion, chopped
  • 2 tsp. finely chopped fresh rosemary
  • 2 tsp. finely chopped fresh sage
  • 2 tsp. finely chopped fresh thyme
  • 1/2 cup white wine (or low-sodium chicken broth)
  • 4 cups low-sodium chicken broth
  • 1 cup uncooked wild rice (not quick-cooking)
  • 1 bay leaf
  • 2 Tbsp. salted butter, at room temperature
  • 2 Tbsp. all-purpose flour
  • 1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups)
  • 1/2 cup half-and-half
  • 1 Tbsp. fresh lemon juice

How To Cook Chicken And Wild Rice Soup:

  1. Prepare the Chicken: Season the chicken thighs with 1 tsp salt and 1 tsp black pepper. Add olive oil to a 6- or 8-quart Instant Pot and set it to sauté mode. Brown the chicken in batches for about 2.5 to 3 minutes per side, then transfer to a plate.
  2. Cook the Vegetables: Add sliced celery, carrots, chopped garlic, onion, rosemary, sage, and thyme to the Instant Pot. Cook for 1 minute, stirring frequently. Pour in the white wine (or chicken broth), stirring to scrape the bottom of the pot. Cook until the wine reduces by half, about 2 minutes.
  3. Pressure Cook: Add chicken broth, wild rice, 1/2 cup water, and the bay leaf. Return the browned chicken and any juices to the pot. Lock the lid, set the steam valve to sealing, and pressure-cook on high for 25 minutes. Once the time is up, carefully turn the steam valve to venting to release pressure.
  4. Shred the Chicken: Remove the chicken from the pot and shred it using two forks in a separate bowl.
  5. Thicken the Soup: In a small bowl, mix the butter and flour to form a paste. Return the shredded chicken to the pot, stirring in the butter-flour mixture to thicken the soup. Set the Instant Pot to sauté mode.
  6. Final Steps: Add the kale and cook for about 2 minutes. Stir in the half-and-half and bring the soup to a simmer; then press cancel. Remove the bay leaf, add lemon juice, and stir. Season with additional salt and pepper if needed.
Pioneer Woman Chicken And Wild Rice Soup
Pioneer Woman Chicken And Wild Rice Soup

Recipe Tips

  • Use Fresh Herbs: Fresh rosemary, sage, and thyme make a big difference in flavor. If you don’t have them, dried herbs work too—just use less (about one-third of the amount).
  • Choose the Right Rice: Make sure to use uncooked wild rice, not quick-cooking rice. Wild rice gives the soup a nutty flavor and the right texture.
  • Thicken to Your Liking: If you want a thicker soup, add more butter and flour mixture. For a thinner soup, add a bit more broth or water after cooking.
  • Add More Veggies: Feel free to toss in other vegetables like spinach or mushrooms for added nutrition and flavor. Just make sure they are cooked until tender.
  • Adjust Seasoning: Taste the soup before serving and adjust salt and pepper to your liking. You can also add a splash more lemon juice for brightness.

How To Store & Reheat Leftovers

  • Refrigerate: Put leftover chicken and wild rice soup in an airtight container and store it in the fridge. It will stay good for about 3 to 4 days.
  • Freeze: Pour leftover chicken and wild rice soup into freezer-safe containers, leaving some space at the top for expansion. Seal it well and freeze for up to 3 months. To thaw, place the container in the fridge for several hours or overnight. After thawing, heat it on the stove or in the microwave until hot.

Nutrition Facts

Serving Size: 1 bowl (about 2 cups)

  • Calories: 350
  • Total Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 110mg
  • Sodium: 680mg
  • Potassium: 640mg
  • Total Carbohydrate: 34g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 28g

Try More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Chicken And Wild Rice Soup

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Soups Recipe Keys: C Chicken And Wild Rice Soup
Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 50 minutesServings:6 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

This easy Pioneer Woman Chicken and Wild Rice Soup is a creamy, comforting meal perfect for chilly days. Packed with tender chicken and nutritious veggies, it’s quick to prepare and can be customized with common ingredients you have on hand. Enjoy a hot bowl filled with flavors that warm your soul!

Ingredients

Instructions

  1. Prepare the Chicken: Season the chicken thighs with 1 tsp salt and 1 tsp black pepper. Add olive oil to a 6- or 8-quart Instant Pot and set it to sauté mode. Brown the chicken in batches for about 2.5 to 3 minutes per side, then transfer to a plate.
  2. Cook the Vegetables: Add sliced celery, carrots, chopped garlic, onion, rosemary, sage, and thyme to the Instant Pot. Cook for 1 minute, stirring frequently. Pour in the white wine (or chicken broth), stirring to scrape the bottom of the pot. Cook until the wine reduces by half, about 2 minutes.
  3. Pressure Cook: Add chicken broth, wild rice, 1/2 cup water, and the bay leaf. Return the browned chicken and any juices to the pot. Lock the lid, set the steam valve to sealing, and pressure-cook on high for 25 minutes. Once the time is up, carefully turn the steam valve to venting to release pressure.
  4. Shred the Chicken: Remove the chicken from the pot and shred it using two forks in a separate bowl.
  5. Thicken the Soup: In a small bowl, mix the butter and flour to form a paste. Return the shredded chicken to the pot, stirring in the butter-flour mixture to thicken the soup. Set the Instant Pot to sauté mode.
  6. Final Steps: Add the kale and cook for about 2 minutes. Stir in the half-and-half and bring the soup to a simmer; then press cancel. Remove the bay leaf, add lemon juice, and stir. Season with additional salt and pepper if needed.

Notes

  • Use Fresh Herbs: Fresh rosemary, sage, and thyme make a big difference in flavor. If you don’t have them, dried herbs work too—just use less (about one-third of the amount).
  • Choose the Right Rice: Make sure to use uncooked wild rice, not quick-cooking rice. Wild rice gives the soup a nutty flavor and the right texture.
  • Thicken to Your Liking: If you want a thicker soup, add more butter and flour mixture. For a thinner soup, add a bit more broth or water after cooking.
  • Add More Veggies: Feel free to toss in other vegetables like spinach or mushrooms for added nutrition and flavor. Just make sure they are cooked until tender.
  • Adjust Seasoning: Taste the soup before serving and adjust salt and pepper to your liking. You can also add a splash more lemon juice for brightness.
Keywords:Pioneer Woman Chicken And Wild Rice Soup

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