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Slow Cooker (or not) Chicken and Wild Rice Soup
with spinach and pear salad

Active: 30 Total: 360

This classic soup was last featured in 2021. A roux stirred in at the end of cooking gives it a rich, creamy feel, and a fresh salad on the side balances the flavors.
Smarts: If you're short on time, skip the roux and stir in evaporated milk (as we did in an earlier version) or regular milk. 
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spinach and Pear Salad:
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, olive - 2 1/2 Tbsp
  • Pears - 1, chopped
  • Baby spinach - 5 oz (sub any salad greens)
  • Sunflower seeds - 2 Tbsp (sub pepitas or chopped pecans)
Roux:
  • Butter - 3 Tbsp
  • Flour, all-purpose - 3 Tbsp
  • Milk - 1 1/2 cup
Chicken and Wild Rice Soup:
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, diced
  • Bell peppers, green - 1, diced
  • Celery - 2 ribs, diced
  • Garlic - 4 cloves, chopped
  • Chicken, boneless, skinless thighs - 1 lb
  • Thyme, dried - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Stock, any type - 5 cups
  • Wild rice, uncooked - 1/2 cup
  • Green onions - 1 Tbsp, chopped

Nutrition Facts

Amount Per Serving
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Choose Cooking Method

Prep

  1. Onions / Carrots / Bell peppers / Celery / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard, honey, and apple cider vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Slow cook soup - Combine onions, carrots, bell peppers, celery, garlic, chicken, dried thyme, salt, black pepper, stock, and wild rice in the bowl of a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours.

  4. Pears / Green onions - Prep as directed.

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Make

  1. When soup is nearly finished, make the roux. Heat small saucepan with butter over medium heat. When butter is melted, whisk in flour. Simmer, stirring frequently, until the mixture is golden brown, 5 to 6 minutes. Slowly pour in milk while whisking. Bring to a simmer and simmer until slightly thickened, ~2 minutes.

  2. Meanwhile remove chicken from soup and roughly chop or shred.

  3. If soup is not simmering, increase heat to a gentle simmer. Stir roux into simmering soup. Fold in chicken. Taste and season with some salt and pepper. Simmer until creamy and thick, ~5 minutes more.

  4. Leave soup in slow cooker on the warm setting until ready to serve.

  5. Toss spinach, pears, and sunflower seeds in vinaigrette until dressed to your liking.

  6. Serve soup with green onions on top. Enjoy salad on the side.

Prep

  1. Onions / Carrots / Bell peppers / Celery / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard, honey, and apple cider vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Pears / Green onions - Prep as directed.

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Make

  1. Heat a Dutch oven with some oil (not in ingredients list) over medium-high heat. Add chicken and sear on both sides, seasoning with some salt and pepper as it cooks. This should take about 2 to 3 minutes per side. Set chicken aside, leaving pan over heat.

  2. To heated pan, add onions, carrots, bell peppers, celery, and garlic. Saute until vegetables are starting to soften, 3 to 4 minutes. Stir in dried thyme, salt, and black pepper for 1 minute.

  3. Add chicken back into pan with stock and wild rice. Bring to a boil and then reduce heat to very low. Cover with a lid. Simmer, covered, until wild rice is tender, 45 to 60 minutes. (Start checking the rice on the low end of the cooking time. Be sure to keep the soup at a low simmer - if it starts to boil, the chicken will turn tough.)

  4. When soup is nearly finished, make the roux. Heat small saucepan with butter over medium heat. When butter is melted, whisk in flour. Simmer, stirring frequently, until the mixture is golden brown, 5 to 6 minutes. Slowly pour in milk while whisking. Bring to a simmer and simmer until slightly thickened, ~2 minutes.

  5. Meanwhile remove chicken from soup and roughly chop or shred.

  6. If soup is not simmering, increase heat to a gentle simmer. Stir roux into simmering soup. Fold in chicken. Taste and season with some salt and pepper. Simmer until creamy and thick, ~5 minutes more.

  7. Toss spinach, pears, and sunflower seeds in vinaigrette until dressed to your liking.

  8. Serve soup with green onions on top. Enjoy salad on the side.

Prep

  1. Onions / Carrots / Bell peppers / Celery / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard, honey, and apple cider vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Pears / Green onions - Prep as directed.

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Make

  1. In the bowl of an Instant Pot combine onions, carrots, bell peppers, celery, garlic, chicken, dried thyme, salt, black pepper, stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot), and wild rice.

  2. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 15 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.

  3. When soup is nearly finished, make the roux. Heat small saucepan with butter over medium heat. When butter is melted, whisk in flour. Simmer, stirring frequently, until the mixture is golden brown, 5 to 6 minutes. Slowly pour in milk while whisking. Bring to a simmer and simmer until slightly thickened, ~2 minutes.

  4. Meanwhile remove chicken from soup and roughly chop or shred.

  5. Turn on the Saute function of the Instant Pot so the soup comes to a gentle simmer. Stir roux into simmering soup. Fold in chicken. Taste and season with some salt and pepper. Simmer until creamy and thick, ~5 minutes more.

  6. Toss spinach, pears, and sunflower seeds in vinaigrette until dressed to your liking.

  7. Serve soup with green onions on top. Enjoy salad on the side.

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
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Increase your nutrition smarts


Reviews

Ratings

Original (50)
Gluten-free (3)
Paleo (5)
Vegetarian (9)

Most Helpful

Perfect flavorful and filling fall soup. Just wish all the oil calories were counted.

By: Kiera
Posted: Oct 14, 2022
Diet: Original
1 Helpful

29 reviews

This felt so luxurious and savoury. I couldn't find just wild rice so used a mix and it was a bit overcooked and soft, but I didn't mind. The pear in the salad was a nice touch.

By: Estelle
Posted: Nov 26, 2022
Diet: Original
0 Helpful

Used the instant pot version and it is delicious!

By: Jen
Posted: Nov 17, 2022
Diet: Original
0 Helpful

Awesome paleo instant pot version. Added an extra pound of chicken. And maintained same liquid as non instant pot version and it turned out great

By: Brandon
Posted: Nov 07, 2022
Diet: Paleo
0 Helpful

Always good. Made it in the instant pot this time. So easy. Served with cornbread.

By: Barbie
Posted: Nov 04, 2022
Diet: Original
0 Helpful

Good easy soup to throw in the slow cooker. I would maybe do a toast on the side and add something for a kick on the soup

By: Sheila
Posted: Oct 28, 2022
Diet: Vegetarian
0 Helpful

Great Instant Pot recipe. Next time, I think I'd like to add a bit more rice.

By: Bethany
Posted: Oct 26, 2022
Diet: Original
0 Helpful