Chicken and Wild Rice Soup

When I was a kid and someone in the family got sick, homemade chicken soup was the go-to remedy. I don’t know why it worked so well, but it did and I’ve continued that tradition by feeding it to my own family at the first sign of any illness. So, last week, when my son unexpectedly came home with a sore throat and deep cough, I immediately started making a batch of my homemade chicken noodle soup. When I realized I was out of noodles, I added wild rice instead. It was a nice variation and I’m happy to report his cold immediately started to go away, and even better, it didn’t spread to anyone else in the house. I’m convinced the magic to this soup is the homemade chicken stock. Here’s to healing what ales you.

For this recipe you’ll need about 3 cups of cooked wild rice.

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Ok, back to the recipe. Cook your wild rice according to the package directions, OR cook it even faster in an electric pressure cooker (instant pot). Here’s how.

Place 1 cup of wild rice in the pressure cooker.

Add 1 quart (4 cups) of chicken stock (I used my own homemade chicken stock, but you could use store bought stock, or even plain water).

My stock was unsalted so I added 1 teaspoon of kosher salt. Be careful not to add too much salt if you use store bought chicken stock.

Set the cooker to manual, pressure cook, or high pressure for 15 minutes, then allow the pressure to release naturally for about 10 minutes.

Voila!

To assemble the soup - place the wild rice in a 5 or 6-quart stockpot.

Add the chopped or shredded chicken.

Add the frozen mixed vegetables.

And add more homemade chicken stock. Heat through and adjust salt and pepper if needed.

Enjoy!

Items used to make this recipe:

(affiliate links)

• electric pressure cooker https://amzn.to/2Dm00pu

• 6-quart stockpot https://amzn.to/2TaTkQl

• wild rice blend https://amzn.to/33dODzg

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Chicken and Wild Rice Soup

makes 2 quarts

Printable Recipe

Ingredients

• 3 cups cooked wild rice (directions below)

• 3 cups shredded cooked chicken

• 3 cups frozen mixed vegetables

• 4 cups chicken stock

• kosher salt and cracked black pepper to taste

Directions

1. place all ingredients in a 6-quart stockpot and heat thoroughly. Taste carefully and adjust salt and pepper if needed.

Notes

• To cook wild rice in a pressure cooker (instant pot), place 1 cup dry wild rice in pressure cooker with 4 cups water or chicken stock, and 1 teaspoon kosher salt (omit if using store-bought stock). Cook on manual, pressure cook, or high pressure for 15 minutes and allow pressure to release naturally for 10 minutes.

• Alternatively, cook according to package instructions.

More Soup Recipes:

Pressure Cooker Baked Potatoes

I've been playing around with my electric pressure cooker and discovered I can cook baking potatoes perfectly without turning on my oven and heating up my kitchen, and it's faster too!  Here's how.

Also, check out my recipe for the Very Best Instant Pot Baby Potatoes (a family favorite!).

Start by washing potatoes and poke them all over with a fork.

Place a steaming rack in the cooker and add 1 cup of water.

Place the potatoes on the rack.  They should be elevated above the water.

Seal the cooker and set it on steam, high pressure, and set the timer - my 10-ounce potatoes took about 18 minutes.  At the end of the cooking time, allow the pressure reduce on it's own (my cooker took about 10 minute for it to cool and depressurize enough for the safety lock to release).  

Check to make sure the potatoes are cooked all the way through.  You should be able to pierce the potato easily with a knife.  Carefully remove potatoes from cooker (careful, they're super hot).  The skins will slip off easily if you like.  Use the potatoes for just about anything - add them to soup, make home fries, mash them, etc.

Items used to make this recipe:

(affiliate links)

• electric pressure cooker https://amzn.to/3fGatwA

• pressure cooker accessories https://amzn.to/2YT5JxL

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Pressure Cooked Baked Potatoes

makes 2 servings

Printable Recipe

Ingredients

• 2 Idaho Potatoes, washed (10 ounces each)

• 1 cup water

Directions

1. Place a steam rack into electric pressure cooker and add water.

2. Pierce potatoes several times with a fork and place on a steam rack.

3. Seal cooker and set the cooker to the following: manual, steam, high pressure, or pressure cook for 18 minutes.

4. When the cooker is done, allow it to cool down naturally until the safety lock releases, about 10 minutes.