WILD RICE CHICKEN SOUP RECIPES

Name: Instant Pot Creamy Chicken and Wild Rice Soup
Prep time: 1 h
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 2 lb. skinless, boneless chicken thighs (about 6), fat trimmed; 1 tsp. kosher salt, plus more to taste; 1 tsp. black pepper, plus more to taste; 1 tbsp. olive oil; 3 large celery stalks, sliced 1/4 inch thick; 2 large carrots, sliced 1/4 inch thick; 1 garlic clove, finely chopped; 1 onion, chopped; 2 tsp. finely chopped fresh rosemary; 2 tsp. finely chopped fresh sage; 2 tsp. finely chopped fresh thyme; 1/2 c. white wine (or low-sodium chicken broth); 4 c. low-sodium chicken broth; 1 c. uncooked wild rice (not quick-cooking); 1 bay leaf; 2 tbsp. salted butter, at room temperature; 2 tbsp. all-purpose flour; 1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups); 1/2 cup half-and-half; 1 tbsp. fresh lemon juice

BEST INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP RECIPE ...

Best Instant Pot Creamy Chicken and Wild Rice Soup Recipe ... image

Chicken and wild rice soup can now be made in the Instant Pot! Keep reading for this easy, weeknight recipe that's perfect for chilly fall days.

Provided by Ree Drummond

Categories dinner

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 0S

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 lb. skinless, boneless chicken thighs (about 6), fat trimmed
1 tsp. kosher salt, plus more to taste
1 tsp. black pepper, plus more to taste
1 tbsp. olive oil
3 large celery stalks, sliced 1/4 inch thick
2 large carrots, sliced 1/4 inch thick
1 garlic clove, finely chopped
1 onion, chopped
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh sage
2 tsp. finely chopped fresh thyme
1/2 c. white wine (or low-sodium chicken broth)
4 c. low-sodium chicken broth
1 c. uncooked wild rice (not quick-cooking)
1 bay leaf
2 tbsp. salted butter, at room temperature
2 tbsp. all-purpose flour
1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups)
1/2 cup half-and-half
1 tbsp. fresh lemon juice

Steps:

Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
Remove the chicken from the pot and shred with two forks in a bowl.
Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

BEST INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP RECIPE ...

Best Instant Pot Creamy Chicken and Wild Rice Soup Recipe ... image

Chicken and wild rice soup can now be made in the Instant Pot! Keep reading for this easy, weeknight recipe that's perfect for chilly fall days.

Provided by Ree Drummond

Categories dinner

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 0S

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 lb. skinless, boneless chicken thighs (about 6), fat trimmed
1 tsp. kosher salt, plus more to taste
1 tsp. black pepper, plus more to taste
1 tbsp. olive oil
3 large celery stalks, sliced 1/4 inch thick
2 large carrots, sliced 1/4 inch thick
1 garlic clove, finely chopped
1 onion, chopped
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh sage
2 tsp. finely chopped fresh thyme
1/2 c. white wine (or low-sodium chicken broth)
4 c. low-sodium chicken broth
1 c. uncooked wild rice (not quick-cooking)
1 bay leaf
2 tbsp. salted butter, at room temperature
2 tbsp. all-purpose flour
1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups)
1/2 cup half-and-half
1 tbsp. fresh lemon juice

Steps:

Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
Remove the chicken from the pot and shred with two forks in a bowl.
Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

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