Chicken and Wild Rice Soup
Instant Pot chicken and wild rice soup is so darn good! It’s flavorful, comforting, and the perfect dish for cooler weather. It is also gluten-free and dairy-free, and you’d never know it!
Wild rice adds a nutty, earthy flavor to the soup and great texture too. Chicken and mushrooms make this dish feel nice and hearty. This soup also has tons of flavor: lots of garlic, fresh thyme and sage, and spices.
“This soup is incredible! The flavors were so dynamic, and all ages from 5 to 65 could not get enough of it.”
Kiana
Soup is the Answer to all of your Holiday Problems:
This soup is the solution to all your holiday problems. Seriously, let me give you some examples:
- What the heck do I do with all my leftover Thanksgiving turkey? Leave the chicken out of the recipe and stir some cooked turkey in at the end! Problem solved!
- What the heck do I feed my visiting family/guests before/after/during the holiday (think: Thanksgiving Eve, Christmas Eve, New Year’s Eve/Day)? THIS easy no-fuss, one-pot meal! Problem solved!
- How do I keep my family from discussing politics at the dinner table for just one night? TALK about how FANTASTIC this soup is! Chicken and wild rice soup to the rescue! Problem solved!
My Secret Ingredient Roux is Made with a… Potato!
You know what bums me out? When restaurants put flour in soup. I mean, what is up with that? I get the concept of a roux, but you can thicken soup in so many other ways! My recipe for wild rice soup is gluten-free. NO FLOUR ALLOWED IN THIS SOUP.
I use a vegetable to make a “roux!” I make my “roux” by blending a cooked potato with coconut milk (you can definitely use heavy cream or whole milk if you’re not dairy-free). I know what you’re thinking… “Ashley, you are brilliant! Also, I didn’t know you could read minds!”
Yes, friends, not only can I read minds – I can also predict the future. My prediction: you will make and love this soup. Come back and tell me if I was right!
“This soup is AMAZING! Thank you so much for such an incredible, comforting, delicious recipe! Blending a potato in at the end is genius! This is going to become a staple. 🙂 I already can’t wait to eat it again tomorrow.”
Marie
“We really really liked this soup. This is serious comfort food. Using the potato with coconut milk was brilliant. It was so simple to make too. This is a definite keeper. Thanks Ashley you rock.”
Jim
Instant Pot Chicken and Wild Rice Soup
Instant Pot Chicken and Wild Rice Soup
Ingredients
- 1 ½ pounds skinless and boneless chicken thighs cut into bite-sized pieces
- 1 onion diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 8 ounce package portabello mushrooms, sliced
- 1-2 tablespoons minced garlic I use 2 tablespoons but we are garlic lovers!
- 1 Serrano pepper minced
Spices
- 3 teaspoons fresh thyme plus extra for garnish to taste
- 2 teaspoon minced fresh sage
- 2 teaspoons salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 4 cups chicken broth or bone broth
- 1 cup uncooked wild rice
- 1 medium potato leave whole
Add later:
- ½ cup full-fat canned coconut milk or you can use heavy cream/milk
- 2 tablespoons butter or ghee optional
Instructions
- Rinse the wild rice and drain.
- Add all of the ingredients to the pot except for the potato and the ingredients listed under “add later.” Mix well.
- Place the potato on top of the mixture.
- Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure.
- Remove the potato and place it into a blender along with the coconut milk. Pour this mixture back into the pot along with the butter and mix well.
- Garnish with fresh thyme if desired and serve.
Uma Sridhar says
I like all your recipes but is there a way for you to put cup calories and macros on these recipes?
Linnea says
Excited to try this! Am I missing how many servings this recipe provides? Thank you!
Julie says
Can’t wait to make this! Do you use raw or cooked chicken? Also, do you peel the potato before cooking?
Kristen says
I absolutely love this soup. It’s hearty and full of flavor.
Ashley - My Heart Beets says
Kristen, thank you for letting me know how much you like this! 🙂
Sue Oberg says
If I could give this more stars I would! I am gluten free and my daughter and husband are dairy free so having chicken wild rice soup was an awesome treat! This recipe is the best! Thank you so much for sharing your gift with others!
Ashley - My Heart Beets says
Sue, thank you for the kind words! I’m so glad you and your family enjoyed this soup 🙂
Pamela Vassallo says
You had me at coconut milk. LOL! I had all the ingredients in my pantry and was ready to go with just a few minutes prep time. Didn’t have a whole potato, so I subbed instant (which I keep on hand as a thickener because I’m GF) and I couldn’t resist adding a solid splash of white wine with a teaspoon of tarragon while it finished. WHOA! AMAZING! This was supposed to be a “love gift” for my neighbors who are both under the weather, but it was so dang good I shared it with everyone! I used the leftover coconut milk for a fantastic pot of chai tea which I am enjoying as I write this. Can’t wait to discover more of your recipes!
Ashley - My Heart Beets says
Pamela, that’s so great to hear! Thank you for letting me know how much you liked this 🙂 Can’t wait to hear what you think of other recipes that you try!
Sue O says
This soup is amazing!! We have gluten and dairy issues at our house which makes cooking challenging sometimes!! Thank you so much for this! I will definitely be checking out your other recipes!
Ashley - My Heart Beets says
Thanks, Sue! Happy to hear that you liked this so much 🙂 Can’t wait to hear what you think of any other recipes you try!
Kristen Pekarski says
I made this for dinner tonight. It is so good. There are so many flavor layers. I could not find any serrano peppers at the store. I left the peppers out but followed the rest of the recipe. I love this soup. It was so easy. This recipe is staying in the rotation for sure. Thank you so much for sharing.
Ashley - My Heart Beets says
Kristen, that’s so great to hear – thanks for letting me know how much you liked it 🙂
Evie says
I’m making this tomorrow in a crock pot and can’t wait for dinner tomorrow. My question is about the coconut milk. Does the recipe call for coconut milk that comes in a carton and is refrigerated? Or is it the coconut milk from a can?
Ashley - My Heart Beets says
Hi Evie, I use full-fat canned coconut milk. Please let me know how it goes in the crockpot!
Jim Heiman says
We really really liked this soup. This is serious comfort food. Using the potato with coconut milk was brilliant. It was so simple to make too. This is a definite keeper. Thanks Ashley you rock.
Jim
Ashley - My Heart Beets says
Jim, that’s awesome to hear! Thanks for letting me know how much you liked this 🙂
Vineetha says
Hi Ashley, love your recipes and this one is delicious. I wanted to double it but wasn’t sure if I needed to add less broth or what modifications to make. I’m using a 6 quart instant pot. I don’t want the rice to get over soggy with more broth. Any advice appreciated!
Ashley - My Heart Beets says
Hi Vineetha, happy to hear that you like this one so much 🙂 I would double all of the ingredients but keep the cook time the same. I haven’t tried doubling this recipe in a 6 quart though so I’m not sure if it’ll fit. If you experiment, please let me know how it goes!
Mae says
I’m making this recipe in a few minutes and wanted to ask if I should peel the potato before it goes into the Instant Pot? If not, do I peel it before I blend it?
Ashley - My Heart Beets says
Hi Mae, you can leave the peel or remove it – either way will be fine since you’re blending 🙂
Elissa says
We love this soup. We left the Serrano out. The potato is genius! I will be trying this in other recipes. Thank you
Ashley - My Heart Beets says
Elissa, that’s so great to hear 🙂 Thank you for letting me know how much you like this soup!
Kay says
This was really good, and relatively easy to make, but my 5 year old found it too spicy. I probably should’ve had the sense to skip the crushed chilli flakes..
My Heart Beets says
Thanks for sharing how it turned out for you!
Elissa says
This is silly, I’m a new Instapot user. You call for ghee as optional, but it says to just add everything to the pot at once, and I don’t see you say to use the saute function. Do you saute the veggies first, then add everything? (And I’m using left over turkey, I’m guessing you add that in to warn once the soup is cooked?)
My Heart Beets says
Hi Elissa, add everything except for the ingredients listed under “add later” – I’ll make a note in the instructions to make that more clear so thank you for asking! No need to sauté anything beforehand. And yes, I would add the cooked turkey at the end 🙂
Radha says
thank you for this recipe, Ashley. Made it for dinner tonight ..it was healthy and tasty
My Heart Beets says
Hi Radha, happy to hear that! Thank you for letting me know how it turned out 🙂
Lisa says
If I use chicken breasts instead of thighs, should I shorten the cook time in the instant pot?
Katya S says
Delicious! Finally made it this week (with chicken breast), and we’ve been enjoying it for lunch last few days. Thanks you for the recipe!
My Heart Beets says
Hi Katya! I’m so happy to hear that you made and liked this! Thanks for letting me know how it turned out for you 🙂
Ali says
I omitted the mushrooms and pepper and added peas and corn instead. It was a big hit with my kids and husband! Thank you! So great to have a creamy soup that’s gluten free!
My Heart Beets says
Ali, that’s so great to hear! Thanks for letting me know how much you and your family enjoyed this soup 🙂
Julia says
I just made this and it is delicious. I could not find plain wild rice at the store, so I bought a harvest rice mix which includes wild, white, and brown rice. I followed the rest of the recipe but it did not come out as a soup. I think the rice absorbed too much water. I did not end up doing the coconut milk and potato thing because it is already rich and creamy. Next time I make it, I will add more water, decrease the cooking time, and add more mushrooms because mushrooms are my favorite! It is so flavorful though. I am leaving it as is and will add broth if I want it to be a soup. Even though it was not as I thought it would be, it is delicious.
My Heart Beets says
Julia, good to know it still turned out fine, thank you for sharing 🙂
Kiana Adcock says
This soup is incredible! The flavors were so dynamic, and all ages from 5 to 65 could not get enough of it. I used dried spices and cut the measurements in half. Thank you for sharing this recipe!
My Heart Beets says
Kiana, that’s so great to hear! Thank you for letting me know how much everyone enjoyed it 🙂
Lisa says
Do you have to use fresh thyme and sage? Or, can you use dried?
My Heart Beets says
Lisa, you can use dried 🙂
Megan Koury says
Hi there, we have a potato allergy in the family. What would you suggest as an alternative?
My Heart Beets says
Hmm, well it won’t taste quite the same but maybe cauliflower or parsnip and then adjust spices at the end if needed? Please let me know how that goes if you try.
brett says
Not sure if you will get this since it’s Thanksgiving Day. Making this soup for our meal. I scrolled through the recipe and comments, but didn’t find this details.
How much (~servings) soup does this make?
Marie says
This soup is AMAZING! Thank you so much for such an incredible, comforting, delicious recipe! Blending a potato in at the end is genius! This is going to become a staple. 🙂 I already can’t wait to eat it again tomorrow.
My Heart Beets says
Marie, so happy to hear that! Thank you for letting me know how the chicken wild rice soup turned out for you!! 🙂
Gaylene Daisher says
This recipe quickly became our new family favorite. Having had given up dairy 3 years ago, I was missing a soup with a rich creamy consistency. This is comfort food!
My Heart Beets says
Gaylene, that’s so great to hear! I’m so happy you liked the soup 🙂
Erika says
I bought all the ingredients tonight so I may wake up to put my crockpot together and, lo and behold, you call for an Insta Pot! Am I correct in thinking I can follow the recipe but need to bake my potato beforehand? Very excited to try this 🙂
My Heart Beets says
Erika, you can definitely use a crockpot! And yes just blend the cooked potato with coconut milk and mix it in at the end 🙂
Stacy Miorana says
Cannot wait to try this! What size insta pot do you need? Thanks!
My Heart Beets says
Hope you love it! I have and use a 6 quart for all of my recipes but I’m sure an 8 qt would be fine too!
Marla Moran says
This was amazing! Thank you for sharing! I used the cauliflower that others recommended and subbed Coconut cream for a perfect thickener! Plenty for a few fridge meals and lots to freeze!
My Heart Beets says
Marla, I’m so happy to hear that! Thanks for letting me know how the soup turned out for you 🙂
Lindsay says
We love this soup and have made it several times using both regular and sweet potatoes (I prefer sweet). One crazy question – We’re entertaining 8 people – one of them is vegan and I was hoping to be inclusive without having to cook a separate meal. How do you think it would turn out without the chicken? It would suddenly be vegan if we used veggie broth. Do you think it would still be almost as delish? I could increase mushrooms or add tofu or something – what do you think?
My Heart Beets says
Lindsay, I’m so happy to hear that you like this soup! I’ll have to try it with sweet potatoes some time! I think it’d still be great even without chicken! And yes, consider adding more mushrooms or tofu! If you add tofu, maybe stir-fry it first then add it right before serving!
Chris says
Hi Ashley,
Thank you for this wonderful recipe. I am a newbie with the instant pot. This was my virgin attempt in using it for the first time. I followed the recipe except I misread the bag of tri-color quinoa and used it instead of wild rice, both from Trader Joe’s. It turned out fine though. I used cauliflower and milk to thicken the soup from a tip from one of your reviewers. My family really liked it. I want to try more of your instant pot recipes. Thanks a million!
My Heart Beets says
Chris, I’m so happy to hear that you liked this recipe so much! And that’s great to know that quinoa works well with this 🙂 Can’t wait to hear what you think of my other recipes!
Mary Brady says
This is so delicious! Do you think it would freeze well?
My Heart Beets says
Thanks Mary! I think it’d be fine to freeze 🙂
Robin says
This is full of flavor, easy, healthy, and delicious! Thank you so so much for sharing this. I didn’t use butter because I forgot to buy it at the store – and I do not think it made a difference.
My Heart Beets says
Robin, I’m so happy to hear that you liked it so much! Thanks for sharing 🙂
Carol says
Is it possible to make this without an instapot? My daughter raves about this soup but I don’t have one.
My Heart Beets says
Yes, definitely! It will just take longer on the stovetop that’s all 🙂
Anna says
Love this recipe and have made it several times. Thank you!
My Heart Beets says
Anna, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Kara says
How many servings does this recipe make?
My Heart Beets says
I’d say 5 servings.
Sadia Siddiqui says
hi…this soup looks amazing. I have a question. Is this recipe Keto friendly. I dont a lot about keto diet and have just started cooking for my daughter. The recipe has wild rice and potato, which she doesnt eat in her diet. Please advice..
PS: ive never tried wild rice
My Heart Beets says
Hi – nope this is not keto friendly… if you check my recipe index, you can see what recipes of mine are low carb/keto 🙂
Ann says
This soup IS AMAZINGLY DELICIOUS! Flavourful, hearty, and pure comfort food without the guilt! I doubled the recipe and will be freezing half of it. I made a few minor modifications: I took a handful of thyme and tied it up and put it into the soup (I’m terrible at picking off those leaves), instead of the potato, i used a head of cauliflower (without the leaves of course), and it was perfect. Had the creaminess, and no taste of cauliflower. 🙂 I have LOVED every recipe that I’ve tried here (butter chicken, beef stroganoff, chicken bhuna masala). Can’t wait to try more!!! The flavour for everything is ON POINT! Thank you!
My Heart Beets says
Ann, I’m so happy to hear that!! Love that you used cauliflower instead of potato – I will have to try it that way the next time I make this! Thanks for sharing 🙂 And I’m so glad you’ve liked the other recipes of mine that you’ve tried!!
TJ says
Just found out I am allergic to dairy and I have been gluten free for a while. This was just what I was looking for. Hearty and creamy. Any other soup recipes I should try? Thank you!
My Heart Beets says
TJ, I’m so glad you liked it! I have a ton of soup recipes you should try – check out my recipe index, you can search by diet! Here are all of my gluten free soups: https://myheartbeets.com/recipe-index/#dairy-free/soup
Brittany Pfaff says
I dont have an instant pot. Any ideas on how to make this in a slow cooker?
Akaya Kannenberg says
So good!
My Heart Beets says
so happy to hear that!
Sayani Majumdar says
The mushroom+wild rice combo sounds really divine! Any suggestions on how to adapt this for a vegetarian audience? Do I have to reduce the cooking time if I leave out the chicken?
My Heart Beets says
You can leave out the chicken – keep the cook time the same though – that’s how long it’ll take for the wild rice 🙂 Hope you love it!
Alissa Johnston says
My husband had 2 wild geese for me to cook so I looked for a chicken recipe because that made sense. I found this recipe and couldn’t wait to try it. I’ve never cooked or eaten goose. I cooked the breast ahead of time and it is exactly like roast beef. No joke. But it was the last ingredient for me to chop so I was committed. So, imagine your soup with big chunks of roast beef! Still good, but kinda weird! But the flavors! Oh, so good! I thought creamy wild rice soup was just gone for ever being a dairy free home. This was amazing! But I will for sure use chicken or turkey next time!
My Heart Beets says
Oh wow, that sounds really interesting! I’ve never eaten geese before. I’m so glad you liked it!
Ash says
AMAZING! I recently had to give up dairy and soy as my newborn has allergies and this was such a great meal that I could actually eat! Yum! I am even more excited for leftovers 🙂
My Heart Beets says
Ash, I’m so glad you liked this soup! Thanks for letting me know how it turned out for you! All of my recipes are soy-free and I have a ton of dairy-free options so hopefully you’ll find more recipes here that you like 🙂
Kate says
This recipe is AMAZING! There’s a ton of flavor and the potato blended with the coconut milk makes for a great, creamy base. I’ve just started getting into cooking and I feel like this is the first website of recipes that actually taste restaurant quality without being unhealthy. My boyfriend’s been so happy with my cooking progress and LOVED this recipe in particular!
My Heart Beets says
Kate, that’s so great to hear! And thank you for the compliment! I do try to keep things relatively healthy – or at least healthier 🙂 So glad your boyfriend is enjoying your cooking too! Let me know what you guys think of any other recipes you try from my blog 🙂
Mamie says
Awesome recipe for lactose intolerant. Subbed dry herbs for fresh and used veggie broth, also hen of the woods mushrooms for portabellas. I’ll omit crushed red pepper next time because kids don’t prefer spicy. Just a fantastic recipe. Thank you!
Matt says
We made this tonight, and I think it’s absolutely wonderful. It reminds me conceptually of many brand-name canned soups with chicken and wild rice, except many times better! Your prediction is so right. 🙂 Another recipe of yours that makes me proud of the food we cooked!
My Heart Beets says
Thanks Matt! I’m so glad you made it and liked it 🙂 Thank you for letting me know how it turned out!
Justin says
Hi my family ( wife, 5 y.o. and 2 y.o.) and I love this soup. I just leave out the red pepper and serrano and just add it to my own so, the kids don’t think it’s spicy. And we normally double it so, we do half rice and half quinoa.
My Heart Beets says
Justin, I’m so happy to hear that your whole family likes this soup! I like the half rice and half quinoa idea – I will have to try that some time 🙂
Noell Sheets says
Probably a silly question, but the chicken gets thrown in raw, correct? (I’m new to this whole instant pot thing.) Thanks!
My Heart Beets says
No questions are silly! Yes, add the chicken raw 🙂 Let me know how it turns out for you!
Michele says
This is getting up to pressure in my IP at the moment! I can’t wait to try it.
One thing I’ve been noticing is that you have ad boxes on your printable recipes now and they sometimes cover the recipe (I’m using Chrome on Windows). For example, the coconut milk and butter are both covered up on my print out with a longer ad box! I knew from originally needing the recipe online that I needed coconut milk but the amount wasn’t there. I tried it again tonight to see if it was a fluke and this time a rectangle one appeared on the second page. Gratefully it isn’t covering ingredients or directions this time!
My Heart Beets says
Thank you so much for letting me know! Emailing my ad company about this right now! Let me know how the dish turns out 🙂
Sara says
This is the most amazing soup I’ve ever had. Highly recommend.
My Heart Beets says
Sara, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Jenn O says
Amazing! I made this tonight for my family-husband and two tween girls-and they LOVED it. I did too! My oldest even said she liked it so much she was going to do all the dishes herself as a thank you for such a great meal. Thank you!
My Heart Beets says
Jenn, I’m so happy to hear that you and your family loved the recipe!! Thank you so much for letting me know how it turned out for you all 🙂
JennO says
The kids and husband are still requesting this all these years later. It’s for dinner tonight along with some homemade bread. Thanks again for this family favorite.
Ashley - My Heart Beets says
That’s so wonderful to hear 🙂
Abby says
I made this with leftover ham in place of the chicken and it was absolutely amazing! So much flavor. Picky husband and toddler approved. 😊
My Heart Beets says
Abby, that is awesome! I actually have a ham and wild rice soup recipe if you’ve still got your ham bone and are looking to make another batch 🙂
Brittney says
Can you substitute the potato for the cauliflower? Trying to make this Keto friendly!
My Heart Beets says
I haven’t tried it that way but if you do, please let me know!
Katie says
I am making this as part of our Christmas lunch meal. I don’t see how many servings it makes, but I have a bad feeling i’ll need to run to the store and pick up some more wild rice so that I can triple this recipe (We’re having 18 people). Its smells amazing as it cooks on the stove top. Packed with flavor. Thank you for sharing your recipe!
My Heart Beets says
Katie, I hope everyone loved it! This makes quite a bit of soup, but for 18 people – yes – you may want to at least double it. Tripling it would be safe… let me know what you ended up doing!
Tammy says
Can this be made without a pressure cooker? I don’t have one
My Heart Beets says
Hi Tammy, yes you can make this on the stovetop. Wild rice takes about an hour to cook on the stovetop. You may also need to add more liquid as that boils off when simmering on the stovetop so I’d just keep an eye on it and add liquid as needed. Hope that helps!
Haley says
Also, (sorry!) can I leave the mushrooms out without it affecting anything (the thickness?) too much? Would I need to add anything else to it as a substitute?
My Heart Beets says
You can leave the mushrooms out 🙂
Haley says
Can I ask what kind of wild rice you used? or if there is a brand you recommend? I’m always nervous that different brands cook differently. Thank you!
My Heart Beets says
Hi Haley! I buy the cultivated wild rice from Trader Joes (here’s a link: https://www.traderjoes.com/fearless-flyer/article/3230). Whole Foods sells it too! I buy the all black wild rice (not mixed). Hope that helps 🙂
Phyllis says
Made this for the first time tonight and we LOVED it! Delicious! Thanks so much for the recipe.
My Heart Beets says
Phyllis, I’m so happy to hear that! Thank you for letting me know how it turned out for you 🙂
Eileen says
How many servings?
Laura says
I haven’t converted to the instant pot yet. How do you convert this to a pot on the stove or crockpot?
My Heart Beets says
Hi Laura, wild rice takes about an hour to cook on the stovetop so you can certainly make this – it’ll just take a bit longer. You may also need to add more liquid as that boils off when simmering on the stovetop so I’d just keep an eye on it and add liquid as needed. Hope that helps!
Ginger says
Made this last night. It is delicious. My husband really liked it as well. And I am really liking using the instant pot. So please keep the instant pot recipes coming. Thanks Ashley!
My Heart Beets says
Ginger, that’s great to hear! Thank you for letting me know how it turned out for you 🙂
Rebecca says
No pressure cooker…want to make this! Help 👍
Sou says
Hi there! This recipe looks amazing and I can’t wait to try it. About how many servings does it make? If I need to double the recipe, what would the cooking time need to be changed to? Thank you!
My Heart Beets says
Thanks Sou! This recipe makes about 6-7 cups worth – if you double the recipe, keep the cook time the same. When you double a recipe, the pressure cooker takes longer to reach pressure but the settings for this recipe will remain the same. Let me know what you think of it!!
Susan Updegraff says
This is delicious!!! Such a hearty, healthy soup! I made a few adjustments: I had 4 bone in chicken thighs. I cooked them first – with some carrots,celery and onion. Then I had broth for th soup. I took the meat off the bones and cut it into bite sized pieces. I didn’t weigh it – just put all the meat in the pot with the rest of the ingredients. Rather than coconut milk, I used a combination of almond milk and soy creamer for the milk requirements. I had two red skinned potatoes ( each a little smaller than my fist). When the soup was done I put them (skin and all) in my Vitamix along with the milk ( I used a little more milk than in the recipe). then put that mixture back in the pot! My husband love it. We had it for dinner last night and I put four more containers in the freezer for meals in the future! This recipe is a real winner!
My Heart Beets says
Susan, I’m so happy to hear that you and your husband liked the soup so much! And thanks for sharing your adjustments – those will be helpful to other readers, I’m sure!
Konika Singh says
This soup was amazing! I left out the white potato, and just added a little more coconut milk. I also threw in some vital proteins collagen bone broth. It was delicious, and so easy to make. I will definitely be making this more often.
My Heart Beets says
Konika, I’m so happy to hear that you liked it! Great to know that it works well without the potato! Thank you for letting me know how it turned out for you 🙂
Angie Kiddoo says
I can’t wait to try this, but I have one question – can I use a sweet potato instead of a regular potato? Thanks!
My Heart Beets says
Hi Angie! I’m sure that using a sweet potato instead of a white potato will work just fine and taste great too! Let me know how it turns out for you 🙂
Hannah says
My family has requested that this be made at least once a month, if not more. We have several picky eaters, but everyone finished their bowls. The leftovers the next day were even better – and did not last long! I didn’t have fresh thyme or sage, but the dry varieties worked fine. I also was out of white potatoes, so I substituted a sweet potato – and I think I’m going to use a sweet potato again in the future. So good! This soup is excellent on chilly nights when you crave something savory and hearty. You will not be disappointed!
My Heart Beets says
Hannah, I’m so happy to hear that!! Thank you so much for letting me know how it turned out for you and your family! 🙂
Emily says
We are trying this tonight! I thinking I’m being obtuse, but just want to confirm… Do you add the chicken raw?
My Heart Beets says
Hi Emily! Sorry for the late reply but yes you add raw chicken 🙂 I hope you loved it!
April says
Thank you Ashley, for another delicious gluten-free, dairy-free recipe that doesn’t sacrifice taste. I made this soup for dinner this week. It was amazing- so flavorful and creamy!
My Heart Beets says
April, I’m so happy to hear that you liked it! Thank you for letting me know how it turned out for you 🙂
Kira says
I cannot wait to try this – it sounds amazing!!!! Probably a dumb question but…you peel the potato, right?
My Heart Beets says
Kira, I can’t wait to hear what you think! I actually leave the peel on but you can definitely peel it too!
Kira says
Finally got to make this last night and I LOVED it!! So delicious! I’m having leftovers for lunch today! 🙂 Thanks for a great recipe!
My Heart Beets says
Kira, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Linda J Lorenzo says
How much wild rice – it is not listed in the ingredients.
My Heart Beets says
Hi Linda 🙂 it is listed underneath the spices but to answer your question, 1 cup of uncooked wild rice. hope that helps!
Linda Lorenzo says
This was delicious, I just had turkey stock which turned out great. I quartered my mushrooms as I like them chunky. I had a Trader Joes wild rice mix. I did add fresh spinach after it was cooked. Will definitely do again, even picky grandson ate it.
My Heart Beets says
Linda, I’m so happy to hear that you and your grandson liked the dish! Thanks so much for letting me know how it turned out for you 🙂