The BEST Creamy Chicken and Wild Rice Soup You’ll Ever Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to my kitchen, I'm Jameson and today we're making creamy chicken and wild rice soup.

Coarsely chop 4 small boneless skinless chicken thighs into smaller pieces for faster cooking.

Cut asparagus into one inch segments.

Quarter a small shallot and chop it up for the soup.

Set the Instant Pot to sauté and add the chopped chicken thighs.

Season the chicken with black pepper and kosher salt, cooking until it starts to get some color.

Add shiakei mushrooms to the pot, followed by the chopped shallots and asparagus.

Add wild rice to the pot along with 1 tablespoon of chicken bouan and 4 cups of water.

Stir to ensure no wild rice granules are stuck to the sides of the pot.

Add 1 teaspoon of garlic powder and 0.5 teaspoon of dried tarragon to the mixture.

Seal the Instant Pot and cook on the meat setting for 30 minutes on high pressure.

After cooking, do a quick release to let the steam off and check the soup.

Add heavy cream to the soup and adjust seasoning with more black pepper if needed.

Thicken the soup with a cornstarch slurry for added viscosity.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens