Whole-Bird Chicken Soup & Wild Rice

Whole-Bird Chicken Soup & Wild Rice

Savor the comforting Chicken Soup with Wild Rice, made with our chicken and broth for gut-healing and immune-building nutrient density.

We start with a medley of onions, carrots, celery, and garlic, infused with thyme and oregano in an Instant Pot. The tender, fall-apart chicken is paired with sautéed wild rice for a wholesome, protein-rich meal highlighting the quality of Primal Pastures ingredients.

Watch full recipe video below featuring Farmer Austin.

 Servings

15 Servings

Prep Time

20 Minutes

Cooking Time

45 Minutes

Calories

769kcal

 

Ingredients

  • 1 whole chicken (3-4 lbs)

  • 2 cups onion, chopped

  • 1 cup carrots, chopped

  • 1 cup celery, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon thyme

  • 1 tablespoon oregano

  • 1 bay leaf

  • Water (to cover)

  • Salt and pepper (to taste)

 

For the Wild Rice:

  • 2 cups wild rice

  • 4 cups water

  • 1 cup onion, diced

  • 1 clove garlic, minced

Directions

1. Start by preparing the aromatic base of your soup. In your Instant Pot or a large soup pot, add two tablespoons of avocado oil. Once it’s hot, sauté the chopped carrots, onions, celery, and minced garlic until they become fragrant and slightly tender.

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2. Sprinkle in the thyme and oregano, and sauté for an additional two minutes, allowing the herbs to release their delightful flavors.

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3. Place the whole chicken (preferably sourced from Primal Pastures) into the pot. Pour in the Primal Pastures chicken stock and add enough water to just cover the chicken. Toss in the bay leaf and season with a touch of cracked black pepper.

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4. Seal the Instant Pot lid and set it for 35 minutes on high-pressure cooker mode. It will take around 45 minutes in total, factoring in the time it takes to pressurize and cook.

5. While the soup simmers away, it’s time to prepare the wild rice. In a separate pot, heat up some avocado oil. Sauté the diced onions and minced garlic until they turn translucent.

6. Add the wild rice to the pot and sauté for about a minute or two. Then, pour in the two cups of water, bring it to a boil, and reduce the heat to a simmer. Cover with a lid and cook for 20 minutes or until the wild rice is tender.

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7. Once the Instant Pot is done and the pressure is released, carefully remove the chicken—it should be falling apart at this point. Shred the chicken meat and return it to the liquid. Season the soup with salt to taste.

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8. To serve, take a generous portion of the cooked wild rice and place it at the bottom of your bowl. Ladle the flavorful chicken soup over the rice, and your heartwarming dish is ready to be enjoyed.

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