Chicken and Wild Rice Soup
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
Prepared with
Ingredients
- 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
Instructions
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.