Skip to Content

Creamy Chicken and Wild Rice Soup

Pin This Recipe!

Creamy Chicken and Wild Rice Soup has tender juicy chicken loaded with veggies and wild rice in a creamy thick broth that is full of flavor so much better than Panera’s chicken and wild rice soup.

Creamy-Chicken-and-Wild-Rice-Soup

Soup Season is in full swing here in New York; we have cold weather for about 8 months of the year. Panera’s Soups are some of my favorites, like the Cheddar and Broccoli or the Baked Potato Soup; making my favorite soups at home makes life so much easier.

This creamy chicken and wild rice soup recipe directions for the Instant Pot, Slow Cooker, or Stove Top version will

Bowl-creamy-chicken-soup
creamy-chicken-and-wild-grain-soup-ingredients.

Ingredients for Creamy Chicken and Wild Rice Soup

  • Two large chicken breasts: You can use chicken thighs or breasts. You may use frozen chicken in the Instant Pot Version.
  • 32 oz chicken Stock: Low-sodium broth also works in this recipe.
  • 1 4.3 oz box Rice a Roni Wild Rice: Save the seasoning packet.
  • One cup chopped celery: 2 ribs of celery finely chopped.
  • 1 cup chopped carrots: We used 2 medium-sized carrots
  • One onion chopped: Use a white onion.
  • One cup heavy cream: You can substitute with half-n-half or milk.
  • One clove of garlic: Mince the garlic or use 1 tsp garlic powder.
  • 1 tsp basil: Use dried basil or Fresh.
  • 1 tsp oregano: Dried or fresh will work in this recipe.
  • 2 tbsp olive oil: You can use vegetable oil.
  • Salt and Pepper to taste

Step by Step Directions for Creamy Chicken Soup

Instant Pot Directions:

Step 1:

  • Place Instant Pot on Saute.
  • Add Oil and add celery, onions, carrots, and garlic.
  • Cook on saute for 2-3 minutes.

Saute-celery-onion-carrots

Step 2:

  • 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.
Add-Chicken-to-pot

Last Step 3:

  • Do a Quick Release.
  • Remove Chicken and Shred
  • 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.
Quick-release-instant-pot
Chicken-and-wild-Rice-Soup

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.
Creamy-Chicken-Wild-Rice-Soup-in-a-bowl

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.

Tips and Tricks for Creamy Chicken Wild Rice Soup

  • Shred Chicken with a mixer or two forks.
  • Make a Cornstarch Slurry by mixing chicken broth and cornstarch.
  • If doing the instant pot version, you can use Frozen Chicken.
Creamy-Chicken-rice-on-spoon

Frequently Asked Questions

Can You Use Frozen Chicken For Chicken Wild Rice Soup

Yes, you are welcome to use frozen boneless chicken if you want, or fresh. Since it is frozen it will take longer for the pressure cooker to come to pressure.

Can I use Vegetable Broth instead of Chicken Broth?

Absolutely! Feel free to use vegetable stock rather than chicken broth if that is what you have on hand; however, it will slightly change, but overall you should have a similar flavor.

How to Store Creamy Chicken and Wild Rice Soup.

Store in an air-tight container in the fridge for up to 5 days.

Can I freeze the leftovers?

Cream soups do not freeze well; however, If you want to freeze the leftovers, I would not add cream to the soup. Lastly, Freeze in an airtight container for up to 6 months.

What to serve with Creamy Chicken and Wild Rice Soup:

Cast Iron Grilled Cheese, Or even serve your soup in a bread bowl. Additionally, you could Pair it with some crusty French bread for dipping. 

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
Creamy-Chicken-and-Wild-Rice-Soup

Creamy Chicken and Wild Rice Soup

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Creamy Chicken and Wild Rice Soup has tender juicy chicken loaded with veggies and wild rice in a creamy thick broth that is full of flavor so much better than Panera’s chicken and wild rice soup.

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:

  1. Place Instant Pot on Saute.
  2. Add Oil and add celery, onions, carrots, and garlic.
  3. Cook on saute for 2-3 minutes.
  4. Add Chicken Breast to the pot.
  5. Pour in chicken Broth and add a box of Rice a Roni along with the seasoning packet.
  6. Place Instant Pot on Manual High Pressure for 15 minutes.
  7. Place Instant Pot back on saute.
  8. Pour in cream or milk.
  9. Thicken with a corn starch slurry. Mix cornstarch with broth and add to the pot.
  10. Put shredded chicken back in the chicken and rice soup.
  11. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 8 oz
Amount Per Serving: Calories: 266Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 607mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 14g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pin This Recipe!

Rachel

Saturday 19th of February 2022

I wish I would have read comments 30 minutes was too long it came out like Oatmeal. My puppies really enjoyed it though!

Kelley

Saturday 31st of October 2020

Does the cook time change if I use thawed and already shredded chicken?

50 Copycat Instant Pot Recipes - Prudent Penny Pincher

Sunday 5th of July 2020

[…] Panera’s Chicken and Wild Rice Soup from Adventures of a Nurse […]

Kara

Monday 20th of January 2020

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!

Leslie

Sunday 15th of December 2019

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

Skip to Recipe