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Chicken, Mushroom & Wild Rice Soup Recipe

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★★★★

4 from 79 reviews

This comforting Chicken, Mushroom & Wild Rice Soup is a hearty and flavorful dish perfect for cozy meals. Tender chicken thighs are browned and simmered with mushrooms, wild rice, and aromatic vegetables in a savory broth enriched with a touch of cream. The soup can be easily made on the stovetop, in an Instant Pot, or slow cooker, giving you versatile options to enjoy a satisfying homemade classic.

Ingredients

Scale

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, 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 (rinsed well under running water)
  • ½ cup Heavy Cream (Double Cream)
  • 1 tbsp Parsley (chopped, optional garnish)
  • Sea Salt and Black Pepper (to taste)

Instructions

  1. Prepare the base: Melt the butter in a large Dutch oven or heavy-bottomed saucepan over medium heat. Brown the chicken thighs for about 8 minutes, then remove and set aside.
  2. Sauté vegetables: Reduce heat to medium low and cook the onion, celery, and carrots until soft, about 10 minutes.
  3. Add mushrooms and garlic: Season well and add the sliced mushrooms, sauté for 5 more minutes while stirring occasionally. Stir in the crushed garlic.
  4. Combine main ingredients: Return the browned chicken thighs to the pot. Add chicken stock, tomato paste, Worcestershire sauce, optional Marsala wine, and thyme sprigs. Stir to combine.
  5. Add wild rice and simmer: Add the rinsed wild rice. Bring soup to a boil, then reduce heat to a gentle simmer. Cover with a lid and cook for around 40 minutes, stirring occasionally, until the rice is tender and cooked through.
  6. Shred chicken and finish soup: Remove chicken pieces and shred with two forks. Return shredded chicken to the pot. Stir in heavy cream. Adjust consistency by adding more stock if desired.
  7. Serve: Season to taste with sea salt and black pepper. Serve hot, garnished with chopped parsley if using.

Notes

  • If you prefer a thinner soup, add additional chicken stock when stirring in the cream.
  • Marsala wine adds a subtle depth of flavor but can be omitted for a non-alcoholic version.
  • Use gluten-free chicken stock if gluten sensitivity is a concern.
  • To save time, you can use pre-cooked or rotisserie chicken shredded at the end, skipping the browning step.
  • This soup stores well and flavors deepen after a day; refrigerate or freeze leftovers.

Keywords: chicken mushroom soup, wild rice soup, creamy chicken soup, comfort food, stovetop soup, hearty soup recipe

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