Imagine a soup so creamy, so rich, and so incredibly satisfying that it transports you straight to comfort food heaven! This Crockpot Instant Pot Cream of Chicken Wild Rice Soup is not just another recipe—it's a game-changing, restaurant-quality dish that will make your taste buds dance with joy. Whether you're craving a warm hug in a bowl or looking to impress your family with a gourmet-style meal, this Panera copycat recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb chicken breast
- 1 cup wild rice
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tsp thyme
Instructions
- Prepare ingredients by washing and dicing onions, carrots, and celery into uniform small pieces.
- Season chicken breasts with salt, pepper, and thyme on both sides.
- Place diced vegetables and raw chicken breasts into the crockpot or Instant Pot.
- Add wild rice and chicken broth to the pot, ensuring all ingredients are submerged.
- For crockpot method: Cook on low heat for 4 hours or high heat for 2-3 hours until chicken is fully cooked and rice is tender.
- For Instant Pot method: Set to manual pressure cook for 25 minutes, then allow natural pressure release for 10 minutes.
- Remove chicken breasts and shred using two forks, then return shredded meat back to the pot.
- Stir in heavy cream during the last 15-20 minutes of cooking to create a creamy consistency.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Let soup rest for 5-10 minutes before serving to allow flavors to meld and soup to thicken slightly.
- Serve hot, garnished with fresh parsley or additional thyme if desired.
Tips
- For the most tender chicken, use fresh chicken breasts and avoid frozen meat.
- Cut vegetables into uniform small pieces to ensure even cooking and consistent texture.
- Season your chicken generously before cooking to enhance overall flavor.
- If using an Instant Pot, make sure to allow natural pressure release for the most tender chicken.
- Add heavy cream towards the end of cooking to prevent curdling and maintain a smooth, creamy consistency.
- Let the soup rest for 5-10 minutes after cooking to allow flavors to fully develop and the soup to slightly thicken.
- For extra richness, you can substitute half-and-half for heavy cream if desired.
- Fresh herbs like parsley or additional thyme make an excellent garnish and add a burst of fresh flavor.
- This soup freezes beautifully—store in airtight containers for up to 3 months.
- For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 85mg
