Creamy Mushroom Chicken and Wild Rice Soup Recipe

Introduction

Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days. This soup combines tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth that warms you from the inside out.

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. Step 1: Melt the butter in a large Dutch oven or heavy-bottomed saucepan over medium heat.
2. Step 2: Brown the chicken thighs in the butter for about 8 minutes, then remove and set aside on a plate.
3. Step 3: Reduce heat to medium-low. Fry the onion, celery, and carrots until soft, about 10 minutes.
4. Step 4: Season well, add the sliced mushrooms, and sauté for another 5 minutes, stirring occasionally.
5. Step 5: Stir in the crushed garlic, then add the chicken thighs back into the pan.
6. Step 6: Pour in the chicken stock, stir in tomato paste, Worcestershire sauce, Marsala wine (if using), and add the thyme sprigs.
7. Step 7: Add the rinsed wild rice. Bring the soup to a boil, then reduce to a simmer so it barely bubbles.
8. Step 8: Cover with a lid and simmer for about 40 minutes, stirring occasionally, until the rice is cooked.
9. Step 9: Taste and adjust seasoning with salt and pepper.
10. Step 10: Remove the chicken pieces and shred them using two forks on a cutting board, then return to the pot.
11. Step 11: Stir in the heavy cream. If you prefer a thinner soup, add extra stock to reach your desired consistency.
12. Step 12: Serve hot, sprinkled with chopped parsley if desired.

Tips & Variations

• For a richer flavor, brown the mushrooms separately before adding.
• Use boneless, skinless chicken breasts if preferred, but thighs provide more moisture and taste.
• Gluten-free Worcestershire sauce is available to keep the dish gluten-free.
• Substitute wild rice with brown rice or a rice blend if wild rice is not available.
• Add a splash of white wine instead of Marsala for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the cream. You can also freeze the soup without cream for up to 2 months; add the cream upon reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can brown the chicken and vegetables first, then add all ingredients except the cream and parsley to the slow cooker. Cook on low for about 5½ hours. Shred the chicken and stir in the heavy cream before serving.

How do I prevent the cream from curdling in the soup?

Add the heavy cream off the heat or at the very end of cooking, then gently warm the soup to avoid curdling. Avoid boiling once cream is added for a smooth, creamy texture.

Creamy Mushroom Chicken and Wild Rice Soup Recipe

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★★★★★

4.6 from 294 reviews

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Made with tender chicken thighs, earthy mushrooms, and wholesome wild rice, simmered together in a rich, flavorful broth thickened with a touch of heavy cream. This versatile recipe offers multiple cooking methods including stovetop, Instant Pot, and slow cooker to suit your preference and time.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Primary 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)
• ½ cup Heavy Cream (Double Cream)
• Sea Salt and Black Pepper (to taste)

Garnish

• 1 tbsp Parsley (chopped, optional)

Instructions

1. Melt Butter: Warm 2 tablespoons of butter in a large Dutch oven or heavy-bottomed saucepan over medium heat.
2. Brown Chicken: Add the skinless, boneless chicken thighs and brown them for about 8 minutes until golden. Remove and set aside on a plate.
3. Sauté Vegetables: Reduce heat to medium-low. Add chopped onion, diced carrots, and sliced celery to the pot. Cook until softened, roughly 10 minutes.
4. Add Mushrooms: Season the vegetables well, then add sliced mushrooms. Sauté for an additional 5 minutes, stirring occasionally.
5. Add Garlic: Stir in the crushed garlic cloves and cook briefly to release their flavor.
6. Return Chicken: Place the browned chicken thighs back into the pot with the vegetables.
7. Add Liquids and Flavorings: Pour in chicken stock, then add tomato paste, Worcestershire sauce, optional Marsala wine, and thyme sprigs. Stir well to combine.
8. Add Wild Rice and Simmer: Rinse wild rice thoroughly and add it to the pot. Bring the soup to a boil, then reduce to a gentle simmer with the lid on. Cook, stirring occasionally, for about 40 minutes or until the rice is tender.
9. Season and Shred Chicken: Taste the soup and adjust seasoning with salt and pepper. Remove chicken thighs and shred them using two forks on a cutting board. Return shredded chicken to the pot.
10. Add Cream and Finish: Stir in the heavy cream for richness. If desired, thin the soup by adding extra chicken stock.
11. Serve: Ladle the soup into bowls and garnish with chopped parsley if using. Serve hot and enjoy.
12. Optional Instant Pot Method: Using the sauté function, brown chicken and vegetables. Add remaining ingredients except cream and parsley. Cook on manual high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then manual release the rest. Shred chicken and stir in cream before serving.
13. Optional Slow Cooker Method: Brown chicken and vegetables on stovetop or via sear setting if available. Transfer to slow cooker, add remaining ingredients except cream and parsley. Cook on low for 5½ hours. Shred chicken, add cream, cover, and cook an additional 30 minutes before serving.

Notes

• Rinse the wild rice thoroughly to remove excess starch and impurities before cooking.
• Marsala wine is optional but adds depth; you can substitute with white wine or omit entirely.
• Use gluten-free chicken stock and Worcestershire sauce if preparing the recipe gluten-free.
• Adjust the thickness of the soup by adding more or less chicken stock when adding the cream.
• Shredding the chicken back into the soup ensures every bite has tender bits of chicken.
• For a dairy-free version, substitute heavy cream with coconut cream or omit it.

Keywords: chicken mushroom soup, wild rice soup, creamy chicken soup, healthy chicken soup, gluten free soup