Introduction

This comforting Chicken, Mushroom & Wild Rice Soup combines tender chicken thighs, earthy mushrooms, and nutty wild rice in a creamy broth. Perfect for chilly days or when you need a hearty yet light meal.

The image shows a creamy soup in a white pot with a light pink handle, filled with shredded chicken pieces, light brown cooked mushrooms, small diced orange carrots, and green herbs sprinkled on top. The broth is rich and creamy with an orange tint, having a slightly oily surface with visible specks of black pepper. The soup has a layered look with floating mushroom slices and chicken chunks spread evenly, some pieces submerged and some resting on top. A metal ladle is partially dipped into the soup on the left side. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp Butter
1½ lb Chicken Thighs (skinless & boneless)
1 Onion (finely chopped)
2 Carrots (diced)
2 ribs Celery (sliced)
2 cloves Garlic (crushed)
10 oz Mushrooms (sliced, about 2¼ cups)
5 cups Chicken Stock (gluten free if required)
1 tbsp Tomato Paste
1 tsp Worcestershire Sauce
2 tbsp Marsala Wine (optional)
5 sprigs Thyme
1 cup Wild Rice (rinse well under running water)
½ cup Heavy Cream (Double Cream)
1 tbsp Parsley (chopped, optional garnish)
Sea Salt and Black Pepper (to taste)

Instructions

Step 1: Melt the butter over medium heat in a large Dutch Oven or heavy-bottomed saucepan with a lid.
Step 2: Brown the chicken thighs in the butter for about 8 minutes, then remove and set aside on a plate.
Step 3: Reduce heat to medium-low and cook the onion, celery, and carrots until soft, approximately 10 minutes.
Step 4: Season well, then add the sliced mushrooms and sauté for 5 more minutes, stirring occasionally.
Step 5: Stir in the crushed garlic.
Step 6: Return the chicken thighs to the pan.
Step 7: Add chicken stock, tomato paste, Worcestershire sauce, optional marsala wine, and thyme sprigs. Stir to combine.
Step 8: Add the rinsed wild rice. Bring the soup to a boil, then reduce to a gentle simmer with the lid on. Cook for about 40 minutes, stirring occasionally, until the rice is tender.
Step 9: Taste and adjust seasoning as needed.
Step 10: Remove the chicken pieces, shred them on a cutting board using two forks, then return to the pot.
Step 11: Stir in the heavy cream. If you prefer a thinner soup, add extra stock to reach your desired consistency.
Step 12: Serve hot, sprinkled with chopped parsley if using.

Instant Pot / Electric Pressure Cooker Method

Step 1: Brown the chicken and vegetables using the sauté setting.
Step 2: Add all remaining ingredients except heavy cream and parsley.
Step 3: Close the lid and cook on manual high pressure for 12 minutes.
Step 4: Let the pressure release naturally for 10 minutes, then use manual release for any remaining pressure.
Step 5: Shred the chicken in the pot, stir in the heavy cream, and serve garnished with parsley if desired.

Crockpot / Slow Cooker Method

Step 1: Brown the chicken and vegetables in a pan or use the sear setting if your slow cooker has one.
Step 2: Transfer everything to the crockpot, add remaining ingredients except heavy cream and parsley.
Step 3: Cover and cook on low for 5½ hours.
Step 4: Shred the chicken, stir in the heavy cream, cover, and cook for an additional 30 minutes until warmed through.

Tips & Variations

For a richer flavor, use homemade chicken stock or add a bay leaf with the thyme sprigs.
Substitute wild rice with a mix of wild and white rice for a quicker cooking time.
Marsala wine adds a subtle sweetness but can be skipped or replaced with white wine or broth.
Use Greek yogurt instead of heavy cream for a lighter, tangier finish.
For a vegetarian version, swap chicken and stock for hearty mushrooms and vegetable broth, increasing seasoning accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A deep white bowl filled with creamy soup that has a light orange color with small bubbles on the surface; floating on top are several layers of shredded white chicken pieces, soft orange cubes of carrots, and sliced brown mushrooms with a slightly grilled look; bright green chopped herbs are sprinkled evenly across the soup, adding fresh color and texture; a silver spoon is placed inside the bowl, resting on the right edge; the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs stay juicier and more flavorful when cooked slowly. If using breasts, watch closely to avoid drying out.

Is wild rice necessary for this soup?

Wild rice adds a nutty flavor and chewy texture that complement the soup well, but you can substitute with brown rice or a rice blend. Just adjust cooking times as needed.