Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken, Mushroom & Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

This comforting Chicken, Mushroom & Wild Rice Soup is packed with rich flavors and hearty ingredients like tender chicken thighs, earthy mushrooms, and nutty wild rice. Designed for versatility, it can be made with leftover or rotisserie chicken and adapted for stovetop, slow cooker, or instant pot methods, making it an easy go-to soup for any season.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Main 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 (around 2¼ cups)
  • 1 cup Wild Rice, rinsed well in a sieve under running water

Liquids and Seasonings

  • 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)
  • Sea Salt and Black Pepper, to taste

Garnish

  • 1 tbsp Parsley, chopped (optional garnish)

Instructions

  1. Brown the Chicken: Melt the butter over medium heat in a large Dutch oven or heavy-bottomed saucepan. Brown the chicken thighs for about 8 minutes until golden. Remove the chicken and set aside on a plate.
  2. Sauté Vegetables: Reduce heat to medium-low and add the onion, celery, and carrots to the pot. Cook for about 10 minutes until softened. Season well with salt and black pepper.
  3. Add Mushrooms and Garlic: Add the sliced mushrooms and sauté for another 5 minutes, stirring occasionally. Then stir in the crushed garlic.
  4. Combine Ingredients: Return the chicken thighs to the pot. Add the chicken stock, tomato paste, Worcestershire sauce, Marsala wine (if using), and thyme sprigs. Stir everything together thoroughly.
  5. Add Wild Rice and Simmer: Add the rinsed wild rice, bring the soup to a boil, then reduce heat to a low simmer where it is barely bubbling. Cover with the lid and cook for about 40 minutes, stirring occasionally, until the rice is fully cooked.
  6. Shred Chicken: Carefully remove the chicken pieces from the soup and shred using two forks on a cutting board. Return the shredded chicken to the soup.
  7. Finish with Cream: Stir in the heavy cream thoroughly. Adjust consistency with additional stock if desired.
  8. Serve: Spoon the soup into bowls and garnish with chopped parsley if using. Serve hot and enjoy.

Notes

  • You can substitute leftover or rotisserie chicken for faster preparation.
  • Marsala wine is optional but adds a subtle depth of flavor.
  • If you prefer a thinner soup, add more chicken stock when stirring in the cream.
  • For gluten-free preparation, ensure chicken stock and Worcestershire sauce are gluten-free.
  • You can prepare this soup using an Instant Pot or slow cooker with the provided alternative methods.
  • Shredding the chicken before adding the cream ensures even distribution of protein throughout the soup.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, British

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