Go Back
–+ servings
A bowl of creamy chicken, mushroom and wild rice soup with carrots and parsley

Chicken Mushroom Wild Rice Soup

No ratings yet
A creamy one-pot soup of browned chicken thighs, mushrooms, carrots, celery and wild rice simmered in chicken stock and finished with cream.
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Soup
Cuisine American
Servings 4 servings
Calories 581 kcal

Ingredients
  

  • 2 tablespoons butter
  • 1 1/2 pounds chicken thighs boneless and skinless
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 ribs celery sliced
  • 2 cloves garlic crushed
  • 10 ounces mushrooms sliced; about 2 1/4 cups
  • 5 cups chicken stock
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Marsala wine optional
  • 5 sprigs thyme
  • 1 cup wild rice rinse well in a sieve under running water
  • 1/2 cup heavy cream
  • 1 tablespoon parsley chopped; optional garnish
  • sea salt and black pepper to taste

Instructions
 

  • Melt the butter over medium heat in a large Dutch oven or heavy-bottomed saucepan with a lid. Brown the chicken thighs for around 8 minutes, then remove them to a plate.
  • Reduce the heat to medium-low. Cook the onion, celery and carrots until soft, around 10 minutes. Season with salt and pepper, add the mushrooms and sauté for a further 5 minutes, stirring occasionally. Stir in the garlic.
  • Return the chicken to the pot. Stir in the chicken stock, tomato paste, Worcestershire sauce, Marsala if using, thyme and rinsed wild rice. Bring to a boil, then reduce to a barely bubbling simmer.
  • Cover and simmer for around 40 minutes, stirring occasionally, until the rice is cooked. Check that the chicken reaches 165°F with a food thermometer before removing it from the pot.
  • Taste and adjust the seasoning. Remove the chicken and shred it with two forks, then return it to the pot. Stir in the heavy cream. If you prefer a thinner soup, add more stock. Serve with parsley, if using.

Notes

Timed for wild rice, not a blend. The soup thickens in the fridge; add stock when reheating. Salt and pepper are to taste and are not counted in the nutrition.

Nutrition

Serving: 1servingCalories: 581kcalCarbohydrates: 42.7gProtein: 47.6gFat: 24.3gSodium: 929mgFiber: 5.1gSugar: 8g

Made this recipe? Tap a star to rate it.

No ratings yet
Keyword chicken and mushroom wild rice soup, chicken mushroom wild rice soup, chicken wild rice soup with mushrooms, creamy chicken mushroom wild rice soup, stovetop chicken wild rice soup