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–+ servings

Chicken, Mushroom & Wild Rice Soup

This chicken, mushroom & wild rice soup recipe is packed full of flavor. Comforting and ultra easy, this can be made with leftover chicken or rotisserie chicken too. Instructions given for stove top, slow cooker and pressure cooker.
4.88 from 16 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Main Course, Soup
Cuisine American, British
Servings 4
Calories 667 kcal

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 (around 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 - rinse 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
 

Stovetop Method

  • Melt the butter over a medium heat. in a large Dutch Oven or heavy bottomed saucepan with a lid.
  • Brown the chicken thighs in the butter for around 8 minutes. Remove and reserve on a plate.
  • Turn the heat down to medium low and fry the onion, celery and carrots until soft. This should take around 10 minutes.
  • Season well and add the sliced mushrooms.
  • Sauté for a further 5 minutes, stirring occasionally.
  • Stir in the crushed garlic.
  • Add the chicken thighs back to the pan.
  • Add the chicken stock, as well as the tomato paste, Worcestershire sauce, marsala wine (if using) and thyme sprigs. Stir to incorporate.
  • Add the rinsed wild rice. Bring the soup to a boil then turn down to a simmer. It should be barely bubbling.
  • Add the lid and simmer for around 40 minutes, stirring occasionally, until rice is cooked.
  • Taste and season again.
  • Pull out the chicken pieces and shred them on a cutting board using 2 forks. Place back in the pot.
  • Stir in the heavy cream.
    Note - If you prefer your soup a little thinner, it's fine to add some more stock here too.
  • Serve sprinkled with parsley if using.

Instant Pot / Electric Pressure Cooker Method

  • Brown the chicken and vegetables as normal using the sauté setting.
  • Add the remaining ingredients, except for the heavy cream and parsley garnish.
  • Close the lid and cook on manual high pressure for 12 minutes.
  • Allow to naturally for 10 minutes then release the remaining pressure via manual release.
  • Shred the chicken and stir through along with the heavy cream.

Crockpot / Slow Cooker Method

  • Brown the chicken and vegetables as normal on the stove or if you have a sear setting, you can do this directly in the crockpot.
  • Add the remaining ingredients, except for the heavy cream and parsley garnish.
  • Cover with a lid and cook on low for 5½ hours.
  • Shred the chicken and add the heavy cream, replace the lid and continue to cook for 30 minutes until warmed through.

Nutrition

Calories: 667kcalCarbohydrates: 53gProtein: 50gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 219mgSodium: 731mgPotassium: 1426mgFiber: 5gSugar: 12gVitamin A: 6061IUVitamin C: 12mgCalcium: 93mgIron: 4mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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