Cozy, comforting, and absolutely bursting with flavor, this Chicken, Mushroom & Wild Rice Soup is the kind of meal that warms you from the inside out. Tender pieces of chicken thighs mingle perfectly with earthy mushrooms, vibrant veggies, and nutty wild rice, all swimming in a rich, creamy broth that feels both hearty and elegantly satisfying. Whether you’re looking to soothe a chilly evening or impress family and friends with a homemade classic, this soup is a spectacular choice that’s as rewarding to make as it is to enjoy.

Chicken, Mushroom & Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that work in harmony to create a delicious and textured dish. Each component plays an important role, whether it’s the succulent chicken thighs adding savory depth, or the wild rice bringing a delightful chewiness and nutty flavor.

Butter: Essential for sautéing and adding a rich, buttery base to the soup’s flavor.
Chicken Thighs (skinless & boneless): Their tender, juicy meat creates a robust foundation for the soup’s heartiness.
Onion (finely chopped): Builds subtle sweetness and umami when softened.
Carrots (diced): Adds a natural sweetness and vibrant color.
Celery (sliced): Brings a mild, aromatic crunch that balances the dish.
Garlic (crushed): Infuses the soup with a fragrant warmth.
Mushrooms (sliced): Offers earthy, meaty notes and texture.
Chicken Stock: The flavorful liquid base—choose gluten-free if needed for dietary needs.
Tomato Paste: Boosts deep, savory richness and a subtle tang.
Worcestershire Sauce: Adds complexity and a touch of tangy umami.
Marsala Wine (optional): Introduces a hint of sweetness and depth, elevating the overall profile.
Thyme Sprigs: Fresh herbs that brighten and tie the flavors together.
Wild Rice (rinsed): The star grain that brings a chewy texture and nutty flavor.
Heavy Cream (Double Cream): Creates a luscious, silky finish in the broth.
Parsley (chopped, optional): A fresh garnish adding a pop of color and mild herbal notes.
Sea Salt and Black Pepper: To taste, seasoning that brings everything together perfectly.

How to Make Chicken, Mushroom & Wild Rice Soup

Step 1: Brown the Chicken and Sauté the Vegetables

Start by melting butter in a large Dutch oven or heavy-bottomed saucepan over medium heat. Brown the chicken thighs until they develop a beautiful golden crust, about 8 minutes, then set them aside. The caramelized bits left behind create an amazing base flavor. Lower the heat slightly and sauté the onion, celery, and carrots until they soften, which usually takes around 10 minutes. This slow cooking draws out their natural sweetness, creating the perfect flavor foundation.

Step 2: Add Mushrooms and Garlic

Next, toss in your sliced mushrooms and cook for an additional 5 minutes as they release their earthy aroma and soften. Stir frequently to ensure even cooking and flavor distribution. Finish this step by mixing in crushed garlic—it only needs a quick moment to become fragrant without burning, so keep an eye on it!

Step 3: Combine Chicken and Broth Components

Return the browned chicken to the pot and pour in the chicken stock. Stir in tomato paste, Worcestershire sauce, optional Marsala wine, and fresh thyme sprigs. These ingredients collectively build layers of savory complexity that make this Chicken, Mushroom & Wild Rice Soup stand out with its rich, nuanced character.

Step 4: Cook the Wild Rice

Rinse wild rice thoroughly under running water and add it to the pot. Bring the entire mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover with a lid and let it cook for about 40 minutes, stirring occasionally until the wild rice is tender but still has a pleasant chewiness. This step is essential for melding flavors and ensuring the rice is perfectly cooked.

Step 5: Shred Chicken and Finish the Soup

Once the rice is done, taste and adjust seasoning with sea salt and black pepper as needed. Remove the chicken pieces and shred them finely using two forks, then return the shredded meat to the pot. Stir in the heavy cream, which will add a silky richness and round out the flavors beautifully. If you prefer the soup a bit thinner, now’s the time to add additional stock to reach your desired consistency.

How to Serve Chicken, Mushroom & Wild Rice Soup

Garnishes

For a fresh touch, sprinkle chopped parsley over each bowl just before serving. The bright green flecks not only enhance the visual appeal but also introduce a subtle herbal note that balances the soup’s richness.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm dinner rolls for dipping. You might also enjoy a light, crisp green salad with a simple vinaigrette to complement the soup’s creamy texture without weighing down the meal.

Creative Ways to Present

Serve this Chicken, Mushroom & Wild Rice Soup in rustic bowls and garnish with a swirl of extra cream or a drizzle of good-quality olive oil for a more polished presentation. For a cozy dinner party, ladle it into mini bread bowls for a fun, edible twist that guests will love.

Make Ahead and Storage

Storing Leftovers

After your meal, allow the soup to cool completely before transferring it to airtight containers. It will keep well in the fridge for up to 3 days, making it perfect for quick lunches or dinner on busy days.

Freezing

This soup freezes beautifully. Just leave out the heavy cream when freezing and add it fresh when reheating. Store in freezer-safe containers or heavy-duty zip bags for up to 3 months, so you can enjoy this comforting dish anytime you want.

Reheating

To reheat, thaw frozen soup overnight in the fridge if possible, then warm gently on the stovetop over low heat or in the microwave. Stir in the heavy cream last, heating just until warmed through to keep the soup velvety and delicious.

FAQs

Can I use chicken breast instead of thighs?

You absolutely can, but keep in mind that chicken thighs stay juicier and offer more flavor. If using breast, watch the cooking time closely to avoid drying the meat out.

Is this Chicken, Mushroom & Wild Rice Soup gluten-free?

Yes, as long as you use gluten-free chicken stock and Worcestershire sauce, this recipe is safe for a gluten-free diet without compromising taste.

Can I make this soup in a slow cooker?

Definitely! After browning the chicken and vegetables, transfer everything to your crockpot and cook on low for about 5½ hours. Add the cream at the end for the best texture.

What can I substitute for Marsala wine?

If you don’t have Marsala on hand, a dry white wine or even a splash of balsamic vinegar can work nicely to add a hint of acidity and depth.

Can I make this soup dairy-free?

Yes! Simply omit the heavy cream or replace it with a coconut cream or a non-dairy alternative that suits your taste, keeping the soup just as comforting.

Final Thoughts

This Chicken, Mushroom & Wild Rice Soup is one of those special recipes that feels like a warm hug in a bowl. It’s approachable to make, endlessly satisfying, and perfect for any time you want a bit of homemade comfort. Give it a try—you might just find your new favorite go-to meal!

Chicken, Mushroom & Wild Rice Soup Recipe

★★★★★

4.7 from 12 reviews

Author: Charlotte
Total Time: 1 hour 5 mins
Yield: 6 servings 1x
Diet: Low Fat

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Description

A hearty and creamy Chicken, Mushroom & Wild Rice Soup made with tender chicken thighs, earthy mushrooms, and nutty wild rice simmered in a flavorful broth enriched with heavy cream. Perfect for a comforting meal, this soup combines rich textures and savory flavors with the option of making it on the stovetop, Instant Pot, or slow cooker for convenient cooking.

Instructions

Brown the Chicken: Melt the butter over medium heat in a large Dutch oven or heavy-bottomed saucepan with a lid. Brown the chicken thighs in the butter for around 8 minutes until nicely golden. Remove the chicken and set aside on a plate.
Sauté Vegetables: Reduce heat to medium-low and add the onion, celery, and carrots to the pan. Cook gently for about 10 minutes until softened. Season well with salt and pepper.
Add Mushrooms and Garlic: Add the sliced mushrooms and sauté for an additional 5 minutes, stirring occasionally. Then stir in the crushed garlic and cook briefly until fragrant.
Reintroduce Chicken and Add Liquids: Return the browned chicken thighs to the pot. Pour in the chicken stock, then stir in tomato paste, Worcestershire sauce, Marsala wine (if using), and add the thyme sprigs. Mix well to combine.
Add Wild Rice and Simmer: Rinse the wild rice thoroughly and add it to the soup. Bring the soup to a boil, then reduce heat to a gentle simmer. Cover with the lid and cook for about 40 minutes, stirring occasionally, until the wild rice is tender and cooked through.
Shred Chicken: Remove the chicken thighs from the soup and shred them finely on a cutting board with two forks. Return the shredded chicken to the pot.
Finish with Cream and Seasoning: Stir in the heavy cream to enrich the soup. Adjust seasoning with additional salt and black pepper if needed. If desired, add more stock to achieve your preferred consistency.
Serve: Ladle the soup into bowls and garnish with chopped parsley if using. Serve hot and enjoy this creamy, comforting soup.

Notes

For a thinner soup, add extra chicken stock when adding the cream.
If avoiding alcohol, omit the Marsala wine; it is optional.
This soup can be prepared in an Instant Pot or slow cooker with the same base ingredients for convenience.
Use gluten-free chicken stock and Worcestershire sauce if you require a gluten-free version.
Leftover soup stores well in the refrigerator for up to 3 days and freezes beautifully.
Shredding the chicken before returning it to the soup ensures every bite is flavorful and tender.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Soup
Method: Stovetop, Instant Pot, Slow Cooker
Cuisine: American