A rich, creamy chicken and wild rice soup loaded with chicken, long grain and wild rice, carrots, onion and celery. A warm, hearty soup for cold snowy days.
Last week I spent two days at the Salt Lake City courthouse. I was a juror in a two day trial. The weather was snowy, and I didn’t want to venture outside for lunch. So I ate at the courthouse cafeteria. The food was pretty good for a courthouse cafeteria, and on the second day Chicken and Wild Rice soup was on the menu. It was pretty tasty, and I decided I should make it one night for dinner for my family.
I used Uncle Ben’s Wild Rice mix which is par boiled rice for a couple of reasons. First, I’ve purchased large containers of wild rice before, cooked it once, and then it just sat in the pantry until I finally got rid of it.
The second reason was because the stove top cook time was 20 minutes, so I knew it would cook quickly in the pressure cooker and I wouldn’t have to cook the chicken and rice separately.
While I was at the grocery store I also planned to buy some breadsticks to serve with my soup. When I was in the bakery aisle, I saw bread bowls and decided this creamy chicken and wild rice soup was so thick and creamy soup it would be perfect served in a bread bowl.
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
Lock lid in place, select High Pressure and 5 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer (Saute on low on the Instant Pot) and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.