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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.

Ingredients

Scale

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

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