Chicken  Wild Rice Soup

This Instant Pot Chicken Wild Rice Soup is the most delicious and hearty soup ever. The rice and chickpeas are super flavorful and filling, and the extra vegetables and seasoning make this a soup worth making over and over again.

– 1/2 cup yellow onion diced – 1 cup shredded carrots – 1 tsp minced garlic – 1 cup uncooked wild rice – 1 can chickpeas drained – 4 cups vegetable or chicken broth – 1 tsp salt – 1 tsp poultry seasoning – 1/4 tsp 1 mL celery salt – pinch of red pepper flakes – 1 lb chicken breasts optional

Ingredients

If you want to make this a freezer meal, here’s a hint: don’t add in the dairy until the last bit of cooking or else your soup will curdle.

From frozen, add contents into an instant pot. Add 1/4 cup water. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.

From frozen, transfer to slow cooker. Cook on high for 4-5 hours.

After cooking in Instant Pot or Crock Pot, shred chicken if using. In a small saucepan melt butter over medium heat. Add cornstarch and whisk for 30 seconds until smooth. Add in whole milk and whisk, stirring constantly until thickened. Add to soup and stir gently until all blended together and creamy.

Serve! Enjoy!

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