Can I make creamy chicken & wild rice soup ahead of time?

Yes! This soup reheats beautifully. I often make a batch the night before, and the flavors deepen by the next day. Just keep it in the fridge for up to 3 days and reheat gently on the stovetop. Add a splash of broth or cream if it thickens too much.

Does wild rice need to be cooked before adding it to the soup?

Nope. That’s the beauty of this recipe—you add uncooked wild rice directly to the pot. It cooks perfectly under pressure and soaks up all the wonderful flavors from the broth.

Can I freeze creamy chicken & wild rice soup?

Yes, but with one tip: freeze it before adding the cream. Dairy doesn’t always freeze well, so when reheating, stir in the cream just before serving for the best texture and flavor.

Can I make this recipe without an Instant Pot or pressure cooker?

Definitely. Just use a large Dutch oven or stockpot. Follow the same steps but simmer the soup on the stovetop until the rice and chicken are tender, about 45–50 minutes.

Creamy Chicken & Wild Rice Soup Quick Weeknight Dinner

Name: Creamy Chicken & Wild Rice Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Olive oil; Cremini mushrooms, thinly sliced; 3 garlic cloves, minced; 3 carrots, diced; 3 celery stalks, diced; 1 onion, finely chopped; Kosher salt and black pepper; 2 tablespoons all-purpose flour; 2 boneless, skinless chicken breasts; 1 teaspoon paprika; 4 cups chicken broth; 1 cup wild rice; 3 fresh thyme sprigs; 2 bay leaves; 2 cups water; 1 cup heavy cream; Zest and juice of 1 lemon; Fresh parsley, roughly chopped

Description

Rich, velvety, and packed with flavor, this creamy chicken & wild rice soup is the ultimate cozy comfort food—perfect for chilly nights or sharing with friends.

Ingredients

Scale

Olive oil
Cremini mushrooms, thinly sliced
3 garlic cloves, minced
3 carrots, diced
3 celery stalks, diced
1 onion, finely chopped
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts
1 teaspoon paprika
4 cups chicken broth
1 cup wild rice
3 fresh thyme sprigs
2 bay leaves
2 cups water
1 cup heavy cream
Zest and juice of 1 lemon
Fresh parsley, roughly chopped

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Instructions

Set your electric pressure cooker to sauté and heat the olive oil. Add the mushrooms, garlic, carrots, celery, onion, and a good pinch of salt and pepper. Cook for about 4 minutes until everything begins to soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Rub the chicken breasts with paprika, salt, and pepper.
Cancel the sauté setting. Add the seasoned chicken, broth, wild rice, thyme sprigs, bay leaves, water, and a little more salt. Lock the lid, set to high pressure, and cook for 30 minutes.
Carefully release the pressure. Open the lid slowly to avoid the steam.
Remove the chicken, shred it with two forks, then return it to the soup. Stir in the heavy cream and discard the thyme sprigs and bay leaves. Simmer on sauté mode for about 5 minutes.
Stir in the lemon zest, lemon juice, and parsley. Adjust seasoning if needed.
Ladle the soup into bowls and serve hot with crusty bread.

Notes

For a dairy-free version, substitute coconut milk for the cream. The soup can be frozen before adding cream—just stir it in after reheating for the best texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Pressure Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 24g
Cholesterol: 95mg