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Healthy Chicken Wild Rice Soup (No Cream)

A rich and creamy soup made without heavy cream, featuring tender shredded chicken, wild rice, and vegetables in a flavorful broth thickened with milk and blended vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds raw chicken pieces any type - breasts, thighs, drumsticks
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 large carrots coarsely chopped
  • 3 large celery stalks diced
  • 2 large potatoes diced
  • 0.5 cup dried mushrooms or 2 cups fresh brown mushrooms, sliced
  • 1.5 cups wild rice
  • 7 cups water or chicken broth low sodium
  • 0.5 teaspoon dried thyme
  • 1 tablespoon prepared mustard
  • 2 teaspoons garlic powder
  • 1.75 teaspoons salt
  • ground black pepper to taste
  • 2 cups whole milk
  • 1 small bunch fresh parsley finely chopped
  • 1 tablespoon butter for stovetop method

Equipment

  • Large heavy bottom pot or Dutch oven
  • immersion blender
  • Two forks for shredding

Method
 

  1. Preheat large heavy bottom pot or Dutch oven on medium heat. Add butter and wait until melted. Add onion and garlic, sauté for 3-4 minutes until softened.
  2. Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper. Sauté for 5 minutes to develop flavors.
  3. Add chicken, potatoes, dried mushrooms (if using), wild rice, and water or broth to the pot.
  4. Cover pot, bring to a boil, then reduce heat to low. Cook for 55 minutes until rice and potatoes are tender.
  5. Remove chicken pieces onto a plate and shred with two forks.
  6. Add milk and mustard to the pot. Using an immersion blender, pulse 4-5 times until soup reaches desired creamy thickness. Stir well.
  7. Add shredded chicken and parsley back to pot. Stir well and adjust seasoning if needed.
  8. Let soup rest for 5 minutes before serving. Serve hot with crusty bread for dipping.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Slow Cooker Method: Sauté vegetables first, then transfer to slow cooker with remaining ingredients (except milk and parsley). Cook on Low 8-10 hours or High 5-6 hours. Add milk, blend, then stir in chicken and parsley.
Instant Pot Method: Add all ingredients except milk and parsley. Cook on High pressure 25 minutes, wait 10 minutes, then quick release. Add milk, blend, then stir in chicken and parsley.
Soup thickens over time - add extra broth or water when reheating. Do not substitute wild rice with white or brown rice as they become too mushy.
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