Chicken and Wild Rice Soup

It has been unusually cold in the Pacific Northwest.  We had two separate snow storms that cancelled school for 2 1/2 days in mid-December, and yesterday, a snow/ice/wind storm rolled in.  Here’s a picture of our backyard.  We didn’t get that much snow.  Clearly we got a lot of wind, as you can see by the debris on the patio.  But what’s harder to see is the layer of ice on top of the snow.  That’s what shut down the city.  And that’s what cancelled my birthday celebration with my family.  I’m not bitter or anything.

Not all was lost though.  I had a cozy, stay-in birthday weekend celebration with the hubby and kiddos.  We watched movies we checked out from the library, played games, made banana bread and cookies, all the while staying sane being cooped up for 2 full days.  I think one reaches a point you become too old for a pity party.

When the cold weather hits, the number one dinner I crave is soup.  A little while back, a friend of mine convinced me to buy an Instant Pot, and to be honest, I am really glad she did.  (Thanks Sara!)   This soup was made in under 30 minutes and the chicken is so tender, you’d think it was cooked in a slow-cooker all afternoon.  Paired with the wild rice and veggies, it’s the perfect thing to eat on a cold winter’s day.  Or weekend.  Or when you’re stuck inside for two days trying not to go crazy.  Enjoy! xoxo

Chicken and Wild Rice Soup

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1 lb chicken thighs, fat removed and chopped in small cubes

3 T flour

3 T butter

1 T vegetable oil

1 sweet onion, finely chopped

4 celery stalks, chopped

3 large carrots, chopped

1 T fresh thyme (or 1 t dried thyme)

6 fresh sage leaves, roughly chopped

1 ¼ c wild rice (NOT pilaf or from a boxed mix)

6 cups water

1 T Better Than Bouillon Seasoned Vegetable Base (or 6 c chicken stock/broth)

¼ c heavy cream

¾ c 1% or 2% milk

Salt and pepper

To make in an Instant-Pot:

In a medium sized bowl, toss the chicken with the flour, making sure all pieces of chicken are coated evenly.  Season with salt and pepper.

With the lid off, press the “saute” button and melt the butter and oil.  When the butter is melted, add the chicken and saute for about 5 minutes, or until all pieces are lightly browned.  (Make sure to use a wooden spoon to mix the chicken around, otherwise it’ll stick to the bottom of the pot.)  Add the vegetables and thyme and cook, stirring with a wooden spoon, for another minute.

Add the rice, 6 cups of water, and Better Than Bouillon and mix until fully incorporated.  Place the lid on and close securely.  Set for 12 minutes on “high.”

Release the pressure naturally when the timer goes off.  Quick release for any remaining pressure.  Remove the lid and add the milk and cream, and any salt and pepper to taste.  Ladle into bowls and serve with fresh thyme sprinkled on top.

To make it in a crock-pot:

In a medium sized bowl, toss the chicken with the flour, making sure all pieces of chicken are coated evenly.  Season with salt and pepper.

In a large skillet, melt the butter and oil over medium-high heat.  Add the chicken and cook for about 5 minutes, or until all pieces are lightly browned.  Add the vegetables and thyme and cook, stirring with a wooden spoon, for another minute.

Place the chicken and vegetable mixture into the crock-pot.  Add the rice, 6 cups of water, and Better Than Bouillon and mix until fully incorporated. Cook on low for 4-6 hours.  When the cooking time is done, add the milk and cream, and any salt and pepper to taste.  Ladle into bowls and serve with fresh thyme sprinkled on top.

source: slightly adapted from Great Food Fast