Chicken Wild Rice Soup with Artichoke Hearts Recipe
This Instant Pot Chicken Wild Rice Soup is a light and brothy soup made with artichoke hearts and vegetables, with only 15 minutes of hands-on time! A quick and easy dinner recipe you will love! This can also be made on the stovetop. Gluten-free.
How to Make the Best Chicken Wild Rice Soup with Artichoke Hearts
This Chicken Wild Rice Soup with Artichoke Hearts is a comforting, light, and brothy soup that comes together with minimal effort thanks to the Instant Pot. Packed with tender chicken thighs, hearty wild rice, and bright artichoke hearts, this soup is the perfect weeknight dinner when you want something satisfying but not heavy.
What makes this soup special is the combination of flavors—the earthy wild rice, the subtle tanginess of the artichoke hearts, and the warmth from the Herbs de Provence create a beautifully balanced bowl. A squeeze of fresh lemon juice at the end brightens everything up, while a handful of baby spinach adds a pop of color and extra nutrition.
Best of all, this soup is naturally gluten-free and loaded with protein and vegetables. Make a big batch and enjoy it throughout the week—the flavors only get better as it sits. Serve with crusty bread for dipping or enjoy it on its own for a lighter meal.
Chicken Wild Rice Soup with Artichoke Hearts
This Instant Pot Chicken Wild Rice Soup is a light and brothy soup made with artichoke hearts and vegetables, with only 15 minutes of hands-on time! A quick and easy dinner recipe you will love! This can also be made on the stovetop. Gluten-free.
Ingredients
Soup Base
Seasonings
Finishing
Instructions
Instant Pot Method
- Set Instant Pot to "Saute" function.
- Add the oil and saute onion and garlic for 4-5 minutes, until fragrant. Add carrots, celery, chicken, chicken broth and water, wild rice, herbs de Provence, bay leaves, salt, pepper and cayenne.
- Set instant pot to high pressure for 25 minutes. Naturally release for at least 10 minutes, then feel free to manually release. Set back to "saute" function and shred the chicken using two forks.
- Add the frozen artichoke hearts and lemon juice and cook until heated through, about 5 minutes.
- Add a couple of big handfuls of chopped baby spinach or arugula, and taste. Adjust salt and lemon to your liking. Add more cayenne if you like.
- Serve and garnish with fresh Italian parsley, a drizzle of good olive oil or grated parmesan or romano cheese.
Notes
- This soup can also be made on the stovetop. Simmer for about 45-60 minutes until the wild rice is tender and the chicken is cooked through.
- Frozen artichoke hearts taste better than canned, but you can substitute 2 cans (14 oz each) packed in water, drained.
- For a heartier soup, add more wild rice up to 1 cup.
