Creamy Chicken and Wild Rice Soup is an easy, comforting dinner made with tender chicken, vegetables, creamy broth, and a box of Rice-A-Roni Wild Rice for extra flavor and convenience. It’s a hearty one-pot meal that’s perfect for chilly nights and always a family favorite.
This is one of those recipes I make as soon as the weather starts to cool down. I love that it’s filling enough to be a meal on its own, and the leftovers taste even better the next day. If there’s a loaf of crusty bread on the table, everyone is happy.
Why I love This Recipe
Ingredient Notes
- Chicken Breasts: Boneless, skinless chicken breasts work great in this recipe, but you can also use boneless chicken thighs. If you’re making the Instant Pot version, frozen chicken works too.
- Chicken Stock: Chicken stock creates a rich, flavorful broth. If you prefer, low-sodium chicken broth is an easy substitute.
- Rice-A-Roni Wild Rice: This recipe uses one 4.3-ounce box of Rice-A-Roni Wild Rice. Don’t throw away the seasoning packet—you’ll add it to the soup for extra flavor.
- Celery: Finely chopped celery adds classic flavor and a little crunch to every bite.
- Carrots: Two medium carrots, chopped into bite-sized pieces, add sweetness and color to the soup.
- Onion: A white onion is my favorite for this recipe, but a yellow onion works just as well.
- Heavy Cream: Heavy cream gives the soup its rich, creamy texture. For a lighter version, you can use half-and-half or whole milk.
- Garlic: Fresh minced garlic adds the best flavor, but garlic powder works if that’s what you have on hand.
- Basil: Use either dried or fresh basil to add a little extra flavor.
- Oregano: Dried or fresh oregano both work well in this soup.
- Olive Oil: Olive oil is my go-to for sautéing the vegetables, but vegetable oil can be substituted.
- Salt and Pepper: Season to taste before serving.
Be sure to check out the full recipe and ingredient list below
How To Make Creamy Chicken and Wild Rice Soup
- Place Instant Pot on Saute.
- Add Oil and add celery, onions, carrots, and garlic.Cook on saute for 2-3 minutes.
- Add Chicken Breast to the pot.
- Pour in chicken Broth and add a box of Rice a Roni along with the seasoning packet.
- Place Instant Pot on Manual High Pressure for 15 minutes.
- Place Instant Pot back on saute.
- Pour in cream or milk.
- Thickens with a cornstarch slurry. Mix cornstarch with broth and add to the pot.
- Put shredded chicken back in the chicken and rice soup.
- Stir and serve.
Stove Top:
- Place a dutch oven or large pot on medium heat.
- Saute garlic, Onions, celery, and carrots.
- Cube Chicken into 1″ pieces and add to the pot.
- Pour in Chicken Broth and Rice a Roni Wild rice with a seasoning packet.
- Bring to a boil and reduce heat to medium-low.
- Cook on medium-low for 30 minutes or until the chicken is cooked and the rice is tender.
- Pour in the cream and thicken with a cornstarch slurry.
Be sure to check out the full recipe and ingredient list below
Tips & Variations
- Chop the carrots, celery, and onion into similar-sized pieces so they cook evenly.
- Don’t discard the Rice-A-Roni seasoning packet—it adds a lot of flavor to the soup.
- For the Instant Pot version, you can use frozen chicken breasts if needed.
- Rotisserie chicken is a great shortcut if you’re making the stovetop version.
- Taste the soup before adding extra salt since the Rice-A-Roni seasoning and chicken stock already contain salt.
Frequently Asked Questions
Certainly, this wild rice soup is going to be a winning dish. You might even say a family favorite. Give this recipe a try today and see how you like it!
Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is an easy comfort food dinner made with tender chicken, vegetables, Rice-A-Roni Wild Rice, and a rich, creamy broth. Make it in the Instant Pot or on the stovetop for a hearty meal the whole family will love.
Ingredients
- 2 large chicken breasts
- 32 oz chicken broth
- 1 4.3 oz box rice a roni wild rice
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 onion chopped
- 1 cup heavy cream or milk
- 1 clove garlic
- 1 tsp basil
- 1 tsp oregano
- 2 tbs olive oil
Instructions
Instant Pot Directions:
- Place Instant Pot on Saute.
- Add Oil and add celery, onions, carrots, and garlic.
- Cook on saute for 2-3 minutes.
- Add Chicken Breast to the pot.
- Pour in chicken Broth and add a box of Rice a Roni along with the seasoning packet.
- Place Instant Pot on Manual High Pressure for 15 minutes.
- Place Instant Pot back on saute.
- Pour in cream or milk.
- Thicken with a corn starch slurry. Mix cornstarch with broth and add to the pot.
- Put shredded chicken back in the chicken and rice soup.
- Stir and serve.
Slow Cooker Directions:
- Place all ingredients in the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- Remove Chicken and Shred.
- Stir in cream and cook for 30 minutes.
Stove Top Directions:
- Place a dutch oven or large pot on medium heat.
- Saute garlic, Onions, celery, and carrots.
- Cube Chicken into 1″ pieces and add to the pot.
- Pour in Chicken Broth and Rice a Roni Wild rice with a seasoning packet.
- Bring to a boil and reduce heat to medium-low.
- Cook on medium-low for 30 minutes or until the chicken is cooked and the rice is tender.
- Pour in the cream and thicken with a cornstarch slurry.
Notes
Use the Rice-A-Roni seasoning packet for the best flavor. Taste the soup before adding extra salt since both the seasoning packet and chicken stock already contain sodium. If the soup thickens after sitting, stir in a little additional chicken stock or milk while reheating until it reaches your desired consistency. Rotisserie chicken is a great shortcut for the stovetop version, and leftovers store well in the refrigerator for up to four days.
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Love this soup! Thanks for the recipe!
So I put in all the broth at the beginning of the recipe, not realizing I was supposed to hold back 1 cup to make the slurry, oops. Also, I do not think I did the saute correctly in the beginning. This is my maiden voyage with my IP, so I’m still hopeful it works out (it smells really good!)
@Laura Cherry, when you remove the lid after the quick release, scope 1 cup of broth out and add the corn starch. Then add it back in with the heavy cream.
This soup was amazing! The only thing I did different was instead of rice-a-roni I used wild rice and added the following seasonings in place of the seasoning pack:
1⁄2 teaspoon dried parsley.
1⁄4 teaspoon garlic powder.
1⁄4 teaspoon onion powder.
1 teaspoon ground turmeric.
1⁄2 teaspoon ground cumin.
I also only added 1 c of chicken broth since I didn’t realize I was supposed to save some back.
I highly recommend this recipe!
Oops! I meant I added 1 extra cup of chicken broth on top of the 32 oz. used.
Thank you for this! I did not want to use rice-a-roni.
How much rice did you use to make your own rice-a-roni mix for this soup & can you use long grain brown rice?
I am curious too because I have the real wild rice didn’t know if liquids needed adjusted
Have made stovetop version of this recipe alot, so had to try Instant Pot version. Instant Pot is ALOT easier, quicker and as good as Panera’s.
I did a couple of modifications. One was I used Uncle Bens fast cook Long Grain and Wild Rice. As a result, I decreased cook time to 15 minutes from 30 minutes. I think this time reduction was also best for the chicken breast – which would have been overcooked at 30 minutes.
Like another commenter, I used 5 cups broth total. 4 initially and 1 for the slurry.
This was so good! My chicken breasts were a little big so the “chicken/rice ratio” was a little off but that’s on me for the size I bought. For those who said they didn’t know you have to withhold a cup of broth- to make a slurry all you have to do is take a cup of the already cooked soup broth from the instant pot, mix it with the cornstarch and return to the pot to thicken. That way you don’t have extra broth (unless you want thinner soup). I’m for sure adding this to my rotation!
I did the same and turned out great!
Was your chicken frozen or thawed with that cook time? Thanks! 🙂
mine was frozen this time
This was delicious!! My husband ate it without adding ANYTHING to it…even Tobasco sauce! My 10 year old daughter, who is a now picky eater, ate a big bowl!
I added an extra cup of broth as well to make the slurry. The soup was plenty thick!
Great recipe!
I wonder if you double the recipe, would the cook times remain the same? Also if my chicken is not frozen should I decrease the cook time?
you can use frozen and with the same time it will just take longer to come to pressure 🙂
First time instant pot newbie! I tried this as my first recipe and it was amazing!! I modified a bit:
Used uncle bens long grain and wild rice (in the box) but use 2 boxes; used the whole 32 oz carton plus one cup of stock and one cup cream; cooked for 15 minutes.
I made this chicken and wild rice soup.The first time I had too much chicken do to the fact that they were large breasts.IT didn’t have enough wild rice that way.So in the next batch I had 1chicken breast and 2 boxes of the wild rice.I also added 2 cups of water to help thin it out a bit.The flavor was awsome in both batches.Now I just have to get the right ratio of chicken and rice right.I’ve already recommended this recipe to other family members and friends.Me and my family love it.
My chicken is already cooked. When would you suggest I add it in?
I’m a total newbie and I’m intimidated by the instant pot! I ha e the 8 qt. Can I double with recipe and also use half wild rice and half white?
How long should you cook in the instant pot if your chicken isn’t frozen?
Turned out well. I read the comments and reduced the cooking time to 15 minutes as I used the Uncle Bens fast cook wild rice. Rice was a little mushy. Used 1/2 cup milk to make it a little creamy. Overall good dinner.
My family and I thanks you for this wonderful recipe. It was delicious and very satisfying.
Thanks again!
VERY good! My kids loved it and had seconds – they are usually pretty picky. I didn’t have the rice packet so I just added 2/3 c brown rice, 1/2 tsp parsley, 1/4 tsp onion powder & a little salt & pepper. Will definitely add this to my recipes! Thank you😊
Thank you so much for sharing these delicious recipes, I head straight to your blog for Instant Pot dinner inspiration. This chicken and wild rice soup is SO tasty 🤩
Looks yummy. Will have to try,
I just wanted to thank you for such a delicious recipe. Since receiving her Instant Pot last Christmas my daughter and I have made this soup at least 2x a month, even in the summer! We LOVE it!!! I usually freeze half and as long as your gentle with the heat, it repeats just fine. THANK YOU!❤
Can you sub milk for cream? Does it make a huge difference??
Yes
This soup is amazing! Was only the second thing I made (the first was your broccoli and cheese soup) and was SO impressed with it, this “was” a soup my daughter used to get frequently at Panera, now we enjoy it at home! And yours comes out with fewer calories than theirs does (another plus)! We make this at least twice a month and I have had equal success only using 1 chicken breast (it was all I had) as well as adding in more carrots and celery. I freeze half every time I make it and as long as you defrost in the fridge and add a little.cream, milk or chicken broth I’ve had no issues with the taste and texture being compromised
I made this recipe exactly as it was listed. I was originally hesitant about using rice a roni wild rice but it was perfect in the recipe. I also didn’t think it would make enough soup but so far we’ve already eaten four large bowls and there is enough for 2-3 more. I used frozen chicken and as I was shredding it I realized I had too much chicken so I only put about half in the soup and kept the other half to use in another dish. This was a delicious soup for my family. Everyone loved it and we will be making it again and again. I was surprised at how fast it was to put together. Maybe 5 minutes of prep time and that was it!
Does the cook time change if I use thawed and already shredded chicken?
My family loves this recipe!! We’ve made it many times. I did notice you’ve reformatted the recipe and if I hadn’t made it before, I’d be confused. You don’t mention adding the basil and oregano. You don’t tell how much cornstarch or how to make the slurry. You don’t say to remove cooked chicken and shred.
Just thought I’d mention. Thanks.
Thanks I will fix that
I have been using this recipe for a few years and feel it has recently been changed. As someone else commented, no where does it say when to add the basil and oregano. And I believe for the Instant Pot version, previously the recipe called for cooking for 30 minutes. It also now does not indicate which release to do, quick or manual release and for how long.
Thanks I will fix it I didn’t even realize