Print

Chicken, Mushroom & Wild Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

This hearty Chicken, Mushroom & Wild Rice Soup is a comforting blend of tender chicken thighs, earthy mushrooms, and nutty wild rice simmered in a flavorful chicken broth enriched with cream. Perfect for chilly days, this soup offers a rich texture and deep flavors developed through sautéing and slow simmering. With versatile cooking options including stovetop, Instant Pot, or slow cooker methods, it caters to various kitchen setups while delivering a satisfying meal.

Ingredients

Scale

Protein

  • 1½ lb Chicken Thighs (skinless & boneless)

Vegetables and Aromatics

  • 1 Onion (finely chopped)
  • 2 Carrots (diced)
  • 2 ribs Celery (sliced)
  • 2 cloves Garlic (crushed)
  • 10 oz Mushrooms (sliced, about 2¼ cups)

Liquids & Flavorings

  • 2 tbsp Butter
  • 5 cups Chicken Stock (gluten free if required)
  • 1 tbsp Tomato Paste
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Marsala Wine (optional)
  • 5 sprigs Thyme
  • ½ cup Heavy Cream (Double Cream)

Grains

  • 1 cup Wild Rice (rinsed well)

Garnish & Seasonings

  • 1 tbsp Parsley (chopped, optional garnish)
  • Sea Salt and Black Pepper (to taste)

Instructions

  1. Prepare and Brown Chicken: Melt butter over medium heat in a large Dutch oven or heavy-bottomed saucepan. Add chicken thighs and brown them for about 8 minutes, then set aside on a plate.
  2. Sauté Vegetables: Reduce heat to medium-low. Add finely chopped onion, diced carrots, and sliced celery to the pan. Cook for about 10 minutes until vegetables soften.
  3. Add Mushrooms and Garlic: Season the vegetables well, add sliced mushrooms, and sauté for another 5 minutes, stirring occasionally. Then stir in the crushed garlic.
  4. Combine Ingredients: Return the browned chicken to the pot. Add chicken stock, tomato paste, Worcestershire sauce, optional Marsala wine, and thyme sprigs. Stir well to mix all flavors.
  5. Add Wild Rice and Simmer: Drain and rinse wild rice thoroughly, then add to the pot. Bring soup to a boil, then reduce heat to a gentle simmer, cover with a lid, and cook for about 40 minutes until the rice is tender, stirring occasionally.
  6. Season and Shred Chicken: Taste and adjust seasoning with salt and pepper. Remove chicken thighs, shred them using two forks on a cutting board, then return shredded chicken to the soup.
  7. Finish with Cream: Stir in the heavy cream to enrich the soup. For a thinner consistency, add extra chicken stock as needed.
  8. Serve: Ladle the soup into bowls and garnish with chopped parsley if desired.

Notes

  • Wild rice requires thorough rinsing to remove any debris before cooking.
  • Marsala wine is optional but adds a subtle depth of flavor; it can be omitted for a non-alcoholic version.
  • Adjust cream quantity depending on desired richness and soup thickness.
  • This recipe offers stovetop, Instant Pot, and slow cooker options for versatile preparation.
  • Use gluten-free chicken stock and Worcestershire sauce to make this recipe gluten free.
  • Shredding chicken improves the soup’s texture and helps distribute protein evenly.
  • Leftovers store well for up to 3 days refrigerated and freeze nicely for up to 2 months.

Keywords: chicken soup, wild rice soup, mushroom soup, creamy chicken soup, one pot meal, cozy soup

Find it online: https://todayquickmeals.com/chicken-mushroom-and-wild-rice-soup-recipe/