Dinner, Kid-Friendly

Chicken and Wild Rice Soup

  • Prep 10 mins
  • Total 47 mins
  • Easy
  • Serves 6

I just love how this light, healthy soup is still so warm and comforting on a chilly day. It’s a hearty soup that can stand on its own as the main course, paired with a salad and a loaf of warm, crusty bread.

READY TO GO: Prep the chicken, carrots, celery, mushrooms, and onion, and put them in resealable bags. Refrigerate for up to2 days, until you are ready to cook.

STORAGE: Store in airtight containers in the refrigerator for up to4 days or in the freezer for up to 3 months

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 1 1/2 cups sliced carrots (about 5 medium carrots)
  • 1 cup chopped celery (about 5 stalks)
  • 2 1/2 cups sliced mushrooms (cremini, shiitake, or white button)
  • 1/2 cup finely chopped yellow onion
  • 3 garlic cloves, minced
  • 1 cup wild rice
  • 6 cups vegetable or chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh thyme leaves


  • Step 1

    Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.

  • Step 2

    Heat the oil in the pot, then add the chicken and sauté for 2 to 3 minutes, stirring occasionally. Add the carrots, celery, mushrooms, onion, and garlic and sauté for 3 to4 minutes. Add the wild rice, broth, salt, and thyme.

  • Step 3

    Assemble the pressure lid, making sure the valve is in the SEAL position. Select PRESSURE; set to HI. Set the time to 20 minutes. Select START/STOP to begin.

  • Step 4

    When the cooking is complete, quick release the pressure by turning the valve to the VENT position. Carefully remove the lid when the pressure has released.