Chicken & Cauliflower “Wild Rice” Soup

There’s just something about a bowl of chicken soup that feels like a hug in food form.  I’ve always been a fan of Panera’s Chicken & Wild Rice Soup, but I wanted to create a version that had the same cozy flavor — without the extra carbs or heavy cream. I made my own healthier twist using chicken thighs, cauliflower rice, and that Lidl Holiday hash (which already has butternut squash, sweet potatoes, celery, and red onion mixed together — talk about a time saver!).

This soup has all the things I love: rich, savory flavor from the Lipton onion soup mix, creaminess from Greek yogurt, and the perfect balance of hearty veggies and tender chicken. The Instant Pot does all the heavy lifting, which makes it perfect for busy fall nights when you want something comforting but still light. It’s high in protein, lower in carbs, and full of real, feel-good ingredients that don’t weigh you down.

Whether you’re meal prepping for the week or just want something cozy to curl up with after a long day, this recipe is the kind of one-pot wonder that’ll have everyone coming back for seconds. I’ve included all the step-by-step instructions below, plus a few quick tips on how to thicken it, swap ingredients, or turn it into a creamy chowder-style soup.

What you'll need:

• 1 ½ lbs boneless, skinless chicken thighs

• 1 tbsp olive oil or avocado oil

• 3 cups Lidl butternut squash–sweet potato–celery–red onion hash mix or

  • ¾  cup of diced sweet potatoes

  • ¾ cup of diced butternut squash

  • ¾ cup of diced celery

  • 1 medium red onion (diced)

• 1 cup diced carrots

• 2 cups cauliflower rice (fresh or frozen)

• ¾ packet Lipton Onion Soup Mix (use less for lower sodium)

• 4 cups low-sodium chicken broth

• 1 cup unsweetened almond milk (or any milk of choice)

• 2 tbsp plain Greek yogurt (or 2 oz light cream cheese for a richer flavor)

• 1 tsp fresh rosemary, chopped (or ½ tsp dried)

• 1 tsp fresh sage, chopped (or ½ tsp dried)

• 2 tbsp fresh parsley, chopped (plus more for garnish)

• Salt & black pepper, to taste

• Optional: Black pepper, 21 Season Salute + no-salt Tony Chachere’s (for marinating chicken)

What to do:

1. Marinate the chicken: In a bowl, combine chicken thighs with olive oil, 21 Season Salute, no-salt Tony Chachere’s, and black pepper. Mix well, cover, and refrigerate for at least 2 hours (this is optional).

2. Sauté the base: Turn the Instant Pot to Sauté mode and drizzle a little oil in the bottom. Add the butternut-squash hash mix and carrots. Sauté for 3–4 minutes to soften slightly and bring out those aromatics.

3.  Add chicken & seasonings: Add in the marinated chicken thighs, rosemary, sage, and Lipton Onion Soup Mix. Stir everything together to coat evenly.

4. Pressure cook: Pour in the chicken broth — everything should be just covered. Close the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Once done, let it natural release for 10 minutes, then do a quick release.

5. Shred the chicken: Open the lid, remove the chicken thighs, and shred with two forks. Return the shredded chicken to the pot.

6. Add cauliflower rice & creamy base: Stir in the cauliflower rice and almond milk. Switch back to Sauté mode and cook for another 5–6 minutes, until the cauliflower rice is tender. Stir in the Greek yogurt (or light cream cheese) until creamy and smooth.

7. Final touches: Taste and adjust seasoning — add salt, pepper, or extra herbs if needed. Stir in fresh parsley right before serving.

 Optional Add-ins

• For a thicker, stew-like texture: blend 1–2 cups of the soup and stir it back in.

• Add a splash of coconut milk for a touch of richness.

• Garnish with crispy onions, a swirl of Greek yogurt, or a sprinkle of Parmesan.

What’s your favorite cozy meal when the weather starts to drop? Let me know in the comments — and if you try this one, tag me so I can see your version!