Print

Chicken, Mushroom & Wild Rice Soup That’s Pure Comfort Magic Recipe

Print Recipe

★★★★★

4.1 from 70 reviews

This Chicken, Mushroom & Wild Rice Soup is a comforting and hearty dish perfect for cozy meals. Featuring tender chicken thighs, earthy mushrooms, and nutty wild rice simmered in a flavorful broth enriched with cream, this soup is a warm and satisfying choice for any day.

Ingredients

Scale

Primary Ingredients

  • 2 tablespoons Butter (Or substitute with olive oil for a lighter option.)
  • 1.5 pounds Chicken Thighs (Can substitute with chicken breast.)
  • 1 cup Onion (Chopped; variations include yellow, white, or shallots.)
  • 2 medium Carrots (Diced; can substitute with parsnips.)
  • 2 stalks Celery (Chopped; can be omitted if unavailable.)
  • 4 cloves Garlic (Minced; fresh is best.)
  • 8 ounces Mushrooms (Sliced; baby bella or cremini are good options.)
  • 6 cups Chicken Stock (Use vegetable stock for a vegetarian version.)
  • 2 tablespoons Tomato Paste (Or use blended fresh tomato.)
  • 1 tablespoon Worcestershire Sauce (Use tamari for a gluten-free alternative.)
  • 1 teaspoon Thyme (Fresh preferred; use dried thyme at a reduced quantity.)
  • 1 cup Wild Rice (Rinsed; brown rice can be substituted.)
  • 1 cup Heavy Cream (Whole milk or coconut milk can be substituted.)
  • 1 tablespoon Parsley (Optional for garnish.)
  • Sea Salt and Black Pepper (To taste)

Instructions

  1. Melt the Butter: In a Dutch oven, melt 2 tablespoons of butter over medium heat to prepare the base for cooking the vegetables and chicken.
  2. Brown the Chicken: Add 1.5 pounds of chicken thighs to the pot and cook for about 8 minutes until they develop a nice golden-brown color, which enhances flavor.
  3. Sauté the Vegetables: Toss in 1 chopped onion, 2 diced carrots, and 2 stalks of chopped celery. Cook for approximately 10 minutes until softened and fragrant.
  4. Add the Mushrooms: Stir in 8 ounces of sliced mushrooms and sauté for an additional 5 minutes until they release their moisture and brown slightly.
  5. Combine Ingredients: Add 4 minced garlic cloves, return the chicken to the pot if removed, and stir in 6 cups of chicken stock, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of thyme, and 1 cup of rinsed wild rice.
  6. Bring to a Boil and Simmer: Increase heat to high until the soup comes to a boil, then reduce heat to low, cover with a lid, and let it simmer gently for 40 minutes until the rice is tender and the flavors meld.
  7. Shred the Chicken: Remove the chicken pieces from the pot, shred the meat into bite-size pieces using two forks, and then return it to the soup.
  8. Finish with Cream: Stir in 1 cup of heavy cream to enrich the soup, gently warming it through before serving.
  9. Garnish and Serve: Optionally, sprinkle with 1 tablespoon of chopped parsley, and season with sea salt and black pepper to taste.

Notes

  • For a lighter soup, substitute butter with olive oil and heavy cream with whole milk or coconut milk.
  • Vegetarian or vegan options can be made by using vegetable stock and omitting the chicken, replacing it with hearty mushrooms or tofu.
  • Use tamari instead of Worcestershire sauce to make this recipe gluten-free.
  • Wild rice can be replaced with brown rice, but cooking time may vary slightly.
  • Omitting celery is fine if unavailable, but it adds a nice aromatic flavor.
  • Fresh thyme is preferred for the best flavor, but dried thyme can be used at half the amount.

Keywords: Chicken soup, Mushroom soup, Wild rice soup, Comfort food, Hearty soup, Creamy soup, One pot meal

Find it online: https://foodiecara.com/chicken-mushroom-and-wild-rice-soup-thats-pure-comfort-magic-recipe/