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
Amazing!
Thanks Krista!
My husband loves soup and we LOVE your soup recipes. Each one I’ve made from your website produces a phenomenal meal 😋! I especially enjoy this soup because of the artichokes (I’d never known frozen artichokes were a thing before haha) and flavor combination. So tasty, EASY, nutritious, and adaptable! Thanks for making this world a tastier and healthier place!
So glad you are enjoying Lori!
I’ve never really read the article, but im sure its a great. Yet I have come back to follow this recipe for the past 4 years now. It’s phenomenal!!!
Glad you are enjoying Tomaz!
My husband made this soup last week when I had a bad cold. What an incredible soup! The artichoke gives a deep background umami flavor that I never would have anticipated. A wonderful recipe! Thank you!
So glad you enjoyed this one! Love that description.
Hi. How would you make this using a crock pot, if possible? Thank you.
Hi Mac, I am not an expert on crockpots. My guess is to cook the same way on low for 7-8 hours? Has anyone else tried this in a crockpot?
Perfect!! So delicious!
Thanks Amy!
I was searching the internet for a different chicken soup recipe. One family member is being low carb so I left out the rice. One family member is allergic to citrus so I also omitted the lemon juice. it might be a bit spicy for some but I thought it was perfect. I used the instapot and it was super easy. When I make it again I plan on adding more spinach ( I did two large handfuls but more would just be more delicious) I also used canned artichoke hearts as neither store in town carried the frozen artichoke hearts. I subscribed. Thank you!!
Thanks Debra! Glad you enjoyed this!
What brand of Herbs de Provence do you use? I have never used it before.
Hey Barb, I use various brands- it is readily available in most grocery store spice sections- or you can sub Italian Seasoning. 🙂
Really good. Made half because I live alone, but the wild rice takes at least 45 minutes to cook. Had to add a lot more liquid, but delicious. Used canned artichokes from Trader Joe’s.
Glad you enjoyed this Joan- and yes, some wild rice varieties can take longer.
Adjusted to make a vegan version:
Doubled the rice, used vegetable broth, and increased the spinach.
Fresh, light, delicious!
Love the spinach/artichoke combo!
Awesome- glad you gave it a go!
Quick and delicious!
Glad you enjoyed Jennifer!
I made this a month or so ago, loved it, and immediately shared it with a relative. Today I went back to look at the recipe, and I’m puzzled. I clearly remember an instruction to add a little sour cream at the end (which was delicious!) but now there is no mention of it. Did you modify the recipe?
I can’t remember! Sourcream sounds good though!
So yummy and a family crowd pleaser too! A double yay! We used leftover turkey and the broth made from the turkey carcass for the broth and added frozen peas to your delicious recipe. Thank you!
Love it!
I was wondering if anyone has reheated this soup in the microwave as leftovers? Sometimes leafy veggies don’t reheat well and wondered how it tasted?
Very good! We really liked the addition of wild rice, making a wonderful textural component to the soup.
But when I tried to download it into my Paprika recipe app., it said access denied from Sucuri website firewall. I have downloaded other recipes from your site, so I assume there is a problem with this particular recipe. Just wanted to let you know.
What is the Paprika App?
Paprika is a wonderful app that acts as a recipe box on my computer. With just a couple clicks, I can download recipes from online, and it puts it in a readable recipe format that I can edit very easily. The recipes are put in alphabetical order, and I can rename and categorize them how I want. It will also grab a picture. Paprika also has a grocery list and menu planning area. It’s just odd that some of your recipes have been able to be downloaded, but this one wasn’t.
That is odd. I’ll look into it.
I tried downloading the recipe again. I was able to do it now! So thank you for whatever you did to make that possible. 😊
Fabulous recipe!! Very easy and super flavorful. Thank you for sharing.
Good recipe and I will make it again.
Feedback: When to add the water is missing and also the amount of water or broth should be more increased by 4 cups as it was too thick. I made the 1X or 8 cups yield portion.
Hi Hasan. 😉 There should be a total of 6 cups liquid ( broth and water) with the 3/4 cups rice. Do you remember, is that what you used?
I know soups are supposed to be eaten during winter, but the ingredients of this one made me want to try it during the hot summer of Shanghai.
I absolutely loved it! It did take me way longer than 10 minutes to prep it, but that’s because I’m a rather slow person, and still new at using my Instant Pot so I’m not multitasking much yet.
I really enjoyed the flavors, and the fact that the dish itself was so nutritious. I’ll probably add more lemon juice next time though as I feel it wasn’t enough for me.
Thank you for sharing this recipe.
I’ve never commented on an online recipe before, although I’ve enjoyed and modified many, but I LOVED your flexibility in this one… options, etc. I plan to make this the day my artichokes arrive to my co-op… I’m really excited to try it… going with the wild rice and fresh grated pram per bowl. I can hardly wait…. thanks! 😊
Thanks Mary! Glad you liked this!
Delicious soup! Everyone in the family loved it. I cooked it on stove top. It needed 40 minutes for the wild rice to cook through. Thank you Sylvia for another yummy and easy recipe!
I make at least two recipes a week. All amazing. Tghis soup is easy and delicious. thank you!
This recipe was a crowd pleaser! Made it with Minnesota black wild rice and prepared it on the stove top. It took about an hour to cook due to the rice, but it smelled fantastic and was totally worth the wait. The lemon juice and artichoke hearts were a game changer. I topped with grated Parmesan cheese and a drizzle of olive oil and it had a nice Italian flair. The leftovers were equally delicious. I’ll definitely be making this again.
Im so glad you liked it and made it on the stove top! Perfect!!!
Just amazing. I added an extra 2-3 cups of zucc. I think this might cure my cold that won’t leave. My one question, Sylvia, is that my wild rice was still too chewy after cooking as directed. It sat for an hour on low in the instant pot and by then was ok. Any ideas? Should I have soaked it first or cooked it first? In any case, this is the most amazing soup.
Hummm. That is strange. Shoot. Mine was not very chewy, with no par cooking or soaking. So I’m wondering if we just had different kinds? I will have to retest this. Sorry about that.
Made this for dinner tonight on a snowy, cold Sunday. I forgot to buy carrots for it and it was still amazing–warming, filling, and totally delish. Oh and easy. A keeper for sure.
Great recipe Sylvia..thank you for all your time spent with such wonderful recipes you so kindly
share. Artichoke hearts are so deliciously battered and fried. And those frozen ones are just fantastic to use in all ways. Try cream of artichoke oup….so delicious.
Thanks so much. I love the idea of creamy artichoke soup!