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Creamy Chicken, Mushroom & Wild Rice Soup

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This creamy Chicken, Mushroom & Wild Rice Soup is a comforting and flavorful weeknight dinner. Packed with tender chicken, mushrooms, and wild rice, it’s easy to make and can be prepared with leftover or rotisserie chicken.

Ingredients

Scale
  • 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 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

  1. In a large pot, melt the butter over medium heat. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove and set aside.
  2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic and mushrooms and cook for another 5 minutes.
  3. Return the chicken to the pot. Add the chicken stock, tomato paste, Worcestershire sauce, Marsala wine (if using), thyme, and wild rice. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender and the chicken is cooked through.
  4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  5. Stir in the heavy cream and heat through. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
  6. Serve hot and enjoy.

Notes

This soup can be made with leftover or rotisserie chicken for a quicker meal. For a richer flavor, use homemade chicken stock. The soup thickens as it cools, so you may need to add a little extra stock or water when reheating.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-chicken-mushroom-wild-rice-soup/