Creamy Chicken and Wild Rice Soup
A hearty creamy soup of chicken breast, wild rice and mirepoix, thickened with cornstarch, cream cheese, milk and half-and-half.
⏱️ Prep: 15 min🍳 Cook: 11 min
Ingredients
| 3 tablespoons | 45 ml | unsalted butter |
| 1.33 cups | 320 ml | diced red onion |
| 1.33 cups | 320 ml | diced carrots |
| 1.33 cups | 320 ml | diced celery |
| 5.33 cups | 1.3 l | low-sodium chicken broth |
| 2.67 | large boneless, skinless chicken breasts, cut into 1-inch cubes | |
| 8 ounces | 225 g | long-grain wild rice |
| 4 teaspoons | 20 ml | chopped fresh parsley |
| — | salt | |
| — | ground black pepper | |
| 3 tablespoons | 45 ml | cornstarch |
| 3 tablespoons | 45 ml | cold water |
| 5 ounces | 140 g | reduced-fat cream cheese, cut into cubes |
| 1.33 cups | 320 ml | reduced-fat milk |
| 1.33 cups | 320 ml | half-and-half |
Instructions
Ready in 30 min. Prep 15 min, cook 11 min. Servings: 2/4/6/8/10 (6-quart / 8-quart).
- Melt butter in the inner steel pot of the pressure cooker set to Sauté on Normal. Cook and stir onion, carrot, and celery in the hot butter until tender, 3 to 5 minutes.
- Pour chicken broth into the pot; add chicken, rice, and parsley. Season the mixture with salt and black pepper; stir.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
- Press Cancel. Allow pressure to release naturally.
- Select Sauté on the pressure cooker.
- Whisk cornstarch and cold water together in a small bowl until smooth; stir into the soup.
- Stir cream cheese into the soup until melted completely; add milk and half-and-half. Bring the soup to a simmer and cook until thick and creamy, 3 to 4 minutes.
Mealthy Tip: Wild rice is revered for its protein and fiber content compared to other varieties, as well as for the slightly nutty flavor it imparts. Despite the name "rice," wild rice is not directly related to the more-commonly used Asian rice varieties.