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.
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 (around 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 in a sieve under running water
- ½ cup Heavy Cream (Double Cream)
- 1 tbsp Parsley – chopped, optional garnish
- Sea Salt and Black Pepper – to taste
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
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 280
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: chicken soup, wild rice soup, mushroom soup, creamy chicken soup, healthy soup, comfort food, easy soup recipe
