"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Wild Rice Soup Recipe

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This recipe for Chicken Wild Rice Soup, by , is from The Gelschus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Gelschus


1 1/2 lbs of boneless, skinless chicken thighs that have been trimmed of excess fat
1 cup or about 3 ribs of diced celery
1 cup of grated carrots (about 2 carrots)
6 cups bouillon or chicken broth
1 cup wild rice (uncooked)
1 tsp black pepper
1/2 tsp salt
1 Tbsp dried parsley
1/4 tsp sugar
1 tsp garlic powder
1/2 tsp thyme (optional)

1/4 cup butter
1/2 cup flour
2 cups milk
Salt and pepper to taste

Add chicken, celery, carrots, water, bouillon, rices, pepper, salt, parsley, sugar, garlic powder and thyme to the Instant Pot. Lock the lid into place. Make sure valve is set to sealing. Push the manual high pressure button and set the timer to 25 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid. Remove the chicken and shred it or cut into pieces. Put the chicken back into the pot. Melt the butter (I melted mine in a glass bowl in the microwave). Stir in the flour. It will make a cookie dough type consistency. Ladle in a cup of the broth of the soup and stir until creamy. Turn the Instant Pot to the saute setting. Add the mixture into the Instant Pot and stir. The soup will thicken up. While it’s thickening, stir in the milk.
Salt and pepper to taste. Ladle into bowls and enjoy!

Personal Notes:
Personal Notes:
I only put 4 cups broth in .... 6 cups is too much for my instant pot




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