This Instant Pot Chicken Wild Rice Soup is a light and brothy soup made with artichoke hearts and vegetables, with only 15 minutes of hands-on time! A quick and easy dinner recipe you will love! This can also be made on the stovetop. Gluten-free.
Joy comes from the ability to be with life as it is.―
Hi friends! Here’s another healthy brothy soup recipe for you! It’s wonderfully easy to make and full of great flavor.
The other day, I discovered something new in the freezer section of our grocery store. Perhaps it’s not really new, but I normally don’t go down that aisle very often, but one day while I was meandering around, I stumbled upon…. frozen artichoke hearts! What? Where have you been all my life!
I’m not a massive consumer of frozen veggies, but in mid-winter, artichoke hearts seemed like the perfect time to make an exception. And boy, I can’t tell you how happy I did! They are frozen, just by themselves, no brine or marinade.
Why you’ll love This Brothy Chicken Wild Rice Soup
It’s light and healthy, and dairy-free! This soup has no cream – so if you like light and healthy, brothy, and artichoke hearts, this is totally your soup. Trust me!
Also, know that the wild rice is an “accessory here.” I love it in the soup, but you could leave it out and make this keto-friendly, grain-free and low-carb. 
How to make Chicken Wild Rice Soup in an Instant pot
- Simply sauté the onions and garlic in olive oil using the sate function, then put the rest of the ingredients ( except the artichoke hearts) in the instant pot and let it work its magic. Voila!
- Manually release and add the artichoke hearts (so they stay nice and firm) and a few handfuls of chopped spinach for an extra burst of nutrition and freshness.
- Garnish with fresh Italian parsley and a drizzle of olive oil if you like. Soooooo good!
Serving Suggestions
For added richness, add a little fresh grated parmesan or romano cheese, like my husband loves. Or leave the cheese off for a cleaner, leaner version. Totally up to you. I like a tiny drizzle of olive oil and some fresh Italian parsley.
As you can see, the wild rice plays a small role in the soup, as you can barely see it, but I think it adds a nice texture.
You can leave the rice out or add a little more!
Variations
This Chicken Wild Rice Soup can also be made on the stovetop, so be sure to see the recipe notes!
Storing your brothy chicken wild rice soup
Leftovers will keep up to 4 days in the refrigerator in a sealed container. Or freeze in the freezer for up to 6 months.
More brothy soups you’ll love!
- 20+ Best Broth-Based Soup Recipes
- Instant Pot Chicken and White Bean Soup
- Feel Better Chicken Soup
- Chicken Kale Soup
- Turkey Rice Soup
- Instant Pot Wild Rice Soup
- Asian Chicken Meatball Soup
Hope you are having a beautiful start to your week. We had another dusting of snow here last night. The morning is especially quiet and tranquil.
Sending you love and gratitude this morning for being here with me,
xoxo
PS. If you like this recipe, you may also enjoy these warming Broth-Based Soup Recipes or these Instant Pot Recipes!
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Chicken Wild Rice Soup with Artichoke Hearts
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 cups
- Category: soup, stew, instant pot
- Method: instant pot
- Cuisine: french
- Diet: Gluten Free
Description
This Instant Pot Chicken Wild Rice Soup is a light and brothy soup made with artichoke hearts and vegetables, with only 15 minutes of hands-on time! A quick and easy dinner recipe you will love! This can also be made on the stovetop. Gluten-free.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 –6 fat garlic cloves, rough chopped
- 2 large carrots, diced into 3/4 inch cubes, about 2-3 cups
- 2 cups celery diced
- 1 1/2 pounds chicken thighs- boneless, skinless
- 4 cups chicken stock
- 2 cups water
- 3/4 cup wild rice (uncooked, and optional)
- 2 teaspoons Herbs de Provence or Italian herbs
- 2 bay leaves- optional
- 2 teaspoons kosher salt, more to taste
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne
- ——
- 1 tablespoon lemon juice
- 12– 16 ounce bag, frozen artichoke hearts, about 3 cups ( or 2 x 14 ounce cans, packed in water, drained, but frozen do taste better. )
Garnish: a handful or two of chopped fresh baby spinach and ¼ cup chopped Italian parsley, drizzle olive oil, optional parmesan or romano cheese.
Instructions
- Set Instant Pot to “Saute” function.
- Add the oil and saute onion and garlic, for 4-5 minutes, until fragrant. Add carrots, celery, chicken, chicken broth and water, wild rice, herbs de Provence, bay leaves, salt, pepper and cayenne.
- Set instant pot to high pressure for 25 minutes. Naturally, release for at least 10 minutes, then feel free to manually release. Set back to “saute” function and shred the chicken using two forks.
- Add the frozen artichoke hearts and lemon juice and cook until heated through , about 5 minutes.
- Add a couple of big handfuls of chopped baby spinach (or arugula), and taste. Adjust salt and lemon to your liking. Add more cayenne if you like.
- Serve and garnish with fresh Italian parsley, a drizzle of good olive oil or grated parmesan or romano cheese.
Notes
If cooking on the STOVETOP, heat oil in a big pot or dutch oven over medium-high heat. Sauté onions for 3-4 minutes, add garlic, carrots and celery, and sauté 3-4 more minutes, turning heat down to medium.
Add remaining ingredients – chicken breasts (either whole, or diced and pre-browned) broth, water, salt, pepper, spices, bay leaves, cayenne and wild rice. Bring to a simmer, cover and gently simmer on low heat until rice is tender and chicken is cooked through, about 25 minutes. You’ll know the chicken is done when it shreds apart very easily. Shred the chicken with two forks.
Bring back to a simmer, add the frozen artichoke hearts and lemon juice. Taste, adjusting salt and lemon juice adding more to your liking. Once artichoke hearts are heated through, add the chopped spinach leaves and serve. Garnish with fresh Italian parsley, a drizzle of olive oil, or shaved parmesan or pecorino.
To Make this KETO: Leave out the wild rice entirely and bump up the veggies! Try adding diced red bell pepper, or tomatoes, more artichoke hearts, or carrots or celery. Add an additional 2 cups of veggies.
Wild Rice takes 25 minutes of pressure cooking time. If using other rice, you won’t need to cook as long.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 4.4 g
- Sodium: 703.1 mg
- Fat: 6.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 22.1 g
- Fiber: 5.9 g
- Protein: 23.8 g
- Cholesterol: 62.1 mg
What is a serving size? Love this recipe and have been using it for years every winter.
Awesome to hear Phil!