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Creamy Chicken and Wild Rice Soup

A perfect weeknight meal tasty and hearty.
Servings 15


  • 1 whole(3-4 pounds) chicken If cutting up chicken breast or the equivalent, you will need about 4-5 cups of chicken.
  • 1 whole chopped red pepper you can use other colors of pepper if you don't have red
  • 2 stalks celery chopped
  • 4-5 whole carrots chopped
  • 1 whole onion chopped
  • 4 cloves garlic minced
  • 1 stick butter
  • 1.5 cups brown rice flour
  • 6 cups chicken stock/broth Use what is left from the Instant Pot or from the boiled chicken. If there isn't enough, add water and use the chicken base or boullion to add flavor.
  • 1 TBS chicken base
  • 1 ½ Cups Wild Rice The rice should be cooked before adding to the soup
  • ½ Cup Basmati Rice Any rice will do, I just like the Basmati with the wild rice
  • 2 tsp garlic salt
  • 6 cups Whole milk


  • Cook a whole chicken in the Instant Pot with 2 cups of water. When the chicken is done, debone it and chop it into bite-sized pieces. Reserve the liquid left from the chicken. If you don't have an Instant pot, you can boil the chicken in a large stockpot, make sure you reserve the broth when you remove the chicken to debone and cut it up.
    In a large pot, melt the stick of butter, add the chopped onion, pepper, celery, carrots, and garlic. Cook until the vegetables are tender, about 10 minutes. While the veggies are cooking, cook the rice separately. Once the veggies are tender, add in the 1 ½ cup of brown rice flour. Using a whisk, whisk it around and then slowly pour in the 6 cups of milk and reserved 6 cups of broth. Cook until it is thickened and smooth, about 10 minutes. Add in the cooked chopped chicken, and the cooked rice. Let the soup simmer for another 15- 20 minutes. Serve and Enjoy!


I have added the rice to the soup uncooked.  This will work, however, much of the liquid will be absorbed and make the soup too thick.  Also, the rice texture is just better when you cook it separately.  It is really best to cook it first.
I often cook my chicken in the Instant Pot rather than boiling it.  Mainly because I can throw a frozen chicken in there and have it done in about an hour.  The broth is also very flavorful from the Instant Pot.  When cooking a frozen chicken, it is 10 minutes for every pound and at least 1 cup of water.