As the first chill of autumn settled in, I found myself craving something warm and soul-soothing. That’s when this Chicken, Mushroom & Wild Rice Soup became my go-to comfort food. With its hearty mélange of tender chicken, earthy mushrooms, and nutty wild rice, it’s an embrace in a bowl. What I love most about this recipe is its versatility; it makes wonderful use of leftover chicken, saving time and reducing waste—perfect for busy nights! You can whip it up on the stovetop or let the slow cooker work its magic while you enjoy a cozy evening at home. So, whether you’re looking to impress at dinner or simply indulge in some well-deserved self-care, this soup is a delightful choice. Are you ready to transform your kitchen into a haven of warmth and flavor?
How can soup be so comforting?
Comforting and warming, this Chicken, Mushroom & Wild Rice Soup is the hug you need on a chilly day. Versatile cooking methods mean you can choose between stovetop, slow cooker, or pressure cooker, perfect for any schedule. Crowd-pleaser appeal is guaranteed; everyone around your table will be asking for seconds! Unique flavors from earthy mushrooms and nutty wild rice create an unforgettable taste experience. Plus, this recipe puts your leftover chicken to work, minimizing waste while maximizing flavor. Pair it with crusty bread, and you’ve got a complete, satisfying meal!
Chicken, Mushroom & Wild Rice Soup Ingredients
For the Soup Base
• Butter – Adds richness and flavor; can substitute with olive oil for a lighter variation.
• Chicken Thighs – Provides moistness and taste; use boneless skinless for ease or leftover cooked chicken if available.
• Onion – Base flavor for the soup; finely chopped for even cooking.
• Carrots – Adds sweetness and color; diced finely for quick cooking.
• Celery – Contributes to the soup’s aromatic base; sliced; can replace with leeks for a different taste.
• Garlic – Enhances flavor; crushed to release oils; substitute with garlic powder (1/2 tsp).
• Mushrooms – Earthy flavor and meaty texture; use baby bella or cremini for depth; avoid canned mushrooms for fresher taste.
• Chicken Stock – Forms the soup base; gluten-free stock available for dietary restrictions; vegetable stock is a viable substitute.
For Extra Flavor
• Tomato Paste – Adds depth and a slight acidity; can omit for a pure flavor or substitute with diced tomatoes.
• Worcestershire Sauce – Provides umami; use soy sauce as a substitute.
• Marsala Wine (optional) – Adds complexity; omit for non-alcoholic version.
• Thyme – Fresh herb for aroma; use dried thyme (1 tsp) if fresh is unavailable.
For the Hearty Addition
• Wild Rice – Provides unique texture and flavor; rinse before cooking; substitute with brown rice for a more traditional option.
• Heavy Cream – Adds creaminess; can replace with coconut milk for a lighter, dairy-free option.
• Parsley (garnish) – Freshness and color; optional but highly recommended.
Step‑by‑Step Instructions for Chicken, Mushroom & Wild Rice Soup
Step 1: Sauté the Chicken
In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add 1 pound of boneless chicken thighs and sear for about 8 minutes until golden brown on both sides. Remove the chicken from the pot, letting it rest on a plate while you prepare the vegetables, keeping those beautiful drippings for flavor.
Step 2: Prepare the Vegetables
In the same pot, add another tablespoon of butter, then toss in 1 cup of finely chopped onion, 1 cup of diced celery, and 1 cup of diced carrots. Sauté the mixture for about 10 minutes, stirring frequently, until the veggies soften and the onion becomes translucent, creating a fragrant base for your Chicken, Mushroom & Wild Rice Soup.
Step 3: Incorporate the Mushrooms and Garlic
Next, add 8 ounces of sliced baby bella mushrooms to the pot, cooking them for about 5 minutes until they start to shrink and release their moisture. Stir in 3 cloves of minced garlic and continue sautéing for an additional minute until aromatic, enhancing the depth of flavor in your soup base.
Step 4: Combine the Main Ingredients
Return the browned chicken to the pot, stirring it in with the sautéed vegetables. Then, pour in 6 cups of chicken stock alongside 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, and optional 1/2 cup of Marsala wine. Add 1 teaspoon of dried thyme and 1 cup of rinsed wild rice, mixing everything together as the inviting aroma fills your kitchen.
Step 5: Cook the Soup
Bring the soup to a boil over high heat, then reduce to low and cover the pot. Let the Chicken, Mushroom & Wild Rice Soup simmer for about 40 minutes. The rice should become tender and slightly chewy while absorbing all those rich flavors, creating a cozy meal fit for a chilly evening.
Step 6: Finish the Soup
Once the wild rice is cooked through, shred the chicken directly in the pot using two forks. Stir in 1 cup of heavy cream, allowing it to meld with the broth for that luscious, creamy texture. Cook for an additional 5 minutes on low heat, ensuring it’s heated through but not boiling.
Step 7: Serve and Garnish
Ladle the hearty Chicken, Mushroom & Wild Rice Soup into bowls, garnishing with freshly chopped parsley for brightness. Serve warm alongside crusty bread or biscuits, inviting your loved ones to enjoy this comforting, soul-soothing dish that is perfect for any occasion.
Expert Tips for Chicken, Mushroom & Wild Rice Soup
- Brown the Chicken Well: Take your time browning the chicken! This step builds a deep flavor base that enhances your Chicken, Mushroom & Wild Rice Soup.
- Use Fresh Mushrooms: Fresh baby bella or cremini mushrooms offer the best taste. Avoid canned mushrooms, as they can alter the dish’s texture and flavor.
- Don’t Skip Rinsing Wild Rice: Rinsing the wild rice helps remove excess starch, keeping it from becoming gummy and ensuring a delightful texture in your soup.
- Adjust Thickness: If your soup is too thick for your liking, feel free to add more chicken stock until you reach the desired consistency.
- Save Cream for Last: If using leftover chicken, add it during the last few minutes to maintain its moisture and prevent overcooking; stir in cream afterward.
- Garnish for Freshness: A sprinkle of fresh parsley elevates the look and flavor, making your Chicken, Mushroom & Wild Rice Soup even more inviting.
What to Serve with Chicken, Mushroom & Wild Rice Soup
Enhance your dining experience with delightful pairings that complement the heartiness of your Chicken, Mushroom & Wild Rice Soup.
- Crusty Bread: The perfect partner for dipping, offering a satisfying crunch that balances the creamy soup.
- Buttery Biscuits: Flaky and warm, biscuits add a touch of comfort and soak up every delicious drop.
- Fresh Side Salad: A light salad with mixed greens and a tangy vinaigrette provides a refreshing counterpoint to the richness of the soup.
- Roasted Vegetables: Seasoned and caramelized, roasted veggies contribute earthy flavors and vibrant colors that harmonize beautifully.
- Sautéed Spinach: Lightly cooked with garlic and olive oil, this leafy green adds a nutritious, vibrant component to your meal.
- Savory Garlic Toast: Crispy garlic bread delivers a punch of flavor, making every bowlful of soup even more indulgent and enjoyable.
- Wine Pairing: A glass of Chardonnay or a light Pinot Noir complements the earthy tones of the mushrooms and chicken wonderfully.
- Apple Crisp: For dessert, a warm apple crisp brings a touch of sweetness and a delightful texture contrast to your meal.
- Chai Latte: A spiced chai latte warms the soul, creating a cozy finish after savoring your soup.
Make Ahead Options
These Chicken, Mushroom & Wild Rice Soup preparations are perfect for busy weeknights! You can sauté the vegetables and brown the chicken up to 24 hours in advance, allowing the flavors to meld beautifully. Just refrigerate them in an airtight container. Additionally, you can fully prepare the soup (up to the addition of cream) and store it in the fridge for 3 days. When you’re ready to serve, simply reheat the soup on the stove over low heat until warmed through, then stir in the cream. By prepping in advance, not only do you save precious time, but you also ensure a comforting meal that’s just as delicious as if made fresh!
Storage Tips for Chicken, Mushroom & Wild Rice Soup
- Fridge: Store leftover Chicken, Mushroom & Wild Rice Soup in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain the creamy texture.
- Freezer: For longer storage, freeze the soup without the cream for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers.
- Thawing: When ready to enjoy, thaw overnight in the fridge and reheat on the stove. Stir in heavy cream during the last few minutes of cooking for a velvety finish.
- Airtight Containers: Ensure all containers are airtight to prevent freezer burn and preserve the soup’s rich flavors.
Chicken, Mushroom & Wild Rice Soup Variations
Feel free to put your own spin on this delightful soup and make it your family’s favorite!
-
Vegan Option: Omit chicken; use extra vegetables like zucchini and chickpeas for hearty texture.
Imagine a vibrant soup filled with seasonal veggies, adding a colorful twist to a classic. -
Swap Wild Rice for Brown Rice: Use brown rice for a firmer bite and a more traditional flavor.
This change offers a different texture while still providing comforting heartiness to your soup. -
Dairy-Free Version: Substitute heavy cream with coconut milk or a creamy vegan alternative.
This way, you maintain that luscious creaminess while catering to dairy-free needs. -
Spicy Kick: Add diced jalapeños or a teaspoon of red pepper flakes for some heat.
A touch of spice can elevate the flavor profile, making your soup exciting and dynamic. -
Herb Infusion: Try swapping thyme for fresh rosemary or sage for a unique herbal twist.
These herbs can lend a fragrant element that beautifully complements the earthy mushrooms. -
Extra Umami: Mix in miso paste with your stock for a more intense savory flavor.
It’s a simple addition that can turn your soup into a velvety umami explosion. -
Nutty Addition: Toss in some toasted nuts, like slivered almonds or pine nuts, for added crunch.
These little bites of texture can provide a delightful contrast to the soup’s creaminess. -
Switch Up the Stock: Use vegetable broth instead of chicken stock for a lighter or vegetarian version.
This simple swap makes it accommodating for various diets while still being full of flavor.
If you love comforting meals, you might also enjoy our delightful Angel Chicken Rice or a cozy bowl of Cheesy Taco Rice.
Chicken, Mushroom & Wild Rice Soup Recipe FAQs
What type of chicken should I use for this soup?
Absolutely! I recommend using boneless, skinless chicken thighs for juicy tenderness, but you can also use leftover chicken to make preparation even quicker.
How do I store leftover Chicken, Mushroom & Wild Rice Soup?
Storage is easy! Just place your leftover soup in an airtight container, and it will keep in the fridge for up to 3 days. When you’re ready to enjoy, reheat it slowly on the stove over low heat, stirring occasionally to maintain that creamy texture.
Can I freeze this soup?
Yes, you can! For the best results, freeze the soup before adding the cream. Allow it to cool completely, then transfer it to freezer-safe containers. It will maintain its quality for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat it on the stove—add the cream just before serving for that rich, velvety finish.
What if my soup is too thick?
No problem at all! If you find that your Chicken, Mushroom & Wild Rice Soup has become a bit too thick after cooking, simply add more chicken stock gradually until you reach your desired consistency—this way, you can customize the soup to your liking!
Are there any dietary considerations for this soup?
Very much so! For a gluten-free option, ensure that you use gluten-free chicken stock and Worcestershire sauce. If you’re catering to dairy-free diets, feel free to substitute heavy cream with coconut milk. Everyone can enjoy this comforting dish!
How should I choose mushrooms for this soup?
Choosing the right mushrooms is essential! I often use fresh baby bella or cremini mushrooms for their earthy flavor and meaty texture, which really elevate the dish. Avoid canned mushrooms as they can alter the soup’s texture and freshness.
Hearty Chicken, Mushroom & Wild Rice Soup You'll Love
Ingredients
Equipment
Method
- In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add 1 pound of boneless chicken thighs and sear for about 8 minutes until golden brown on both sides. Remove the chicken from the pot, letting it rest on a plate while you prepare the vegetables, keeping those beautiful drippings for flavor.
- In the same pot, add another tablespoon of butter, then toss in 1 cup of finely chopped onion, 1 cup of diced celery, and 1 cup of diced carrots. Sauté the mixture for about 10 minutes, stirring frequently, until the veggies soften and the onion becomes translucent.
- Next, add 8 ounces of sliced baby bella mushrooms to the pot, cooking them for about 5 minutes until they start to shrink and release their moisture. Stir in 3 cloves of minced garlic and continue sautéing for an additional minute.
- Return the browned chicken to the pot and stir with the sautéed vegetables. Pour in 6 cups of chicken stock, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, and optional 1/2 cup of Marsala wine. Add 1 teaspoon of dried thyme and 1 cup of rinsed wild rice.
- Bring the soup to a boil over high heat, then reduce to low and cover the pot. Let the soup simmer for about 40 minutes, until the rice becomes tender.
- Once the wild rice is cooked through, shred the chicken directly in the pot using two forks. Stir in 1 cup of heavy cream, and cook for an additional 5 minutes on low heat.
- Ladle the soup into bowls, garnishing with freshly chopped parsley. Serve warm alongside crusty bread.
