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!

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.

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:

• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Lemon Chicken Orzo Soup
• Pioneer Woman Chicken Parmesan Soup
• Pioneer Woman Chicken And Dumpling Soup

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

• 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

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