When the chill of winter settles in, nothing warms the soul quite like a homemade bowl of soup. This Creamy Chicken, Mushroom & Wild Rice Soup is the epitome of comfort food that wraps you in a cozy embrace with every spoonful. Picture tender chicken thighs mingling with earthy mushrooms and the delightful chewiness of wild rice, all simmered to perfection in a velvety broth.
Best of all, this recipe caters to your busy lifestyle! Whether you prefer the stovetop method for a quick weeknight dinner, a leisurely slow cooker approach, or the efficiency of a pressure cooker, you’ll find the perfect solution right here. And don’t worry if you have leftover chicken from last night’s feast—this soup is a fantastic way to make it a star once again! So, gather your ingredients and let’s dive into a dish that promises not just flavor, but also a well-deserved moment of warmth and joy amidst the hustle and bustle of everyday life.
Why is Chicken, Mushroom & Wild Rice Soup a must-try?
Comforting Warmth: Each bowl offers a soothing escape from the cold, making it the perfect winter companion.
Versatile Cooking Methods: Whether you’re crunched for time or want a set-and-forget meal, this recipe adapts to stovetop, slow cooker, or pressure cooker.
Flavorful and Filling: With a rich blend of savory chicken, earthy mushrooms, and chewy wild rice, it’s a dinner your family will ask for again and again.
Guilt-Free Indulgence: Enjoy a creamy texture without the heaviness—feel free to substitute ingredients to accommodate dietary needs!
Perfect for Leftovers: Transform yesterday’s chicken into a wonderfully delicious soup, minimizing waste while maximizing flavor.
This Chicken, Mushroom & Wild Rice Soup is not just a recipe; it’s your new go-to for cozy nights in!
Chicken, Mushroom & Wild Rice Soup Ingredients
For the Base
- Butter – Adds richness and flavor. Use olive oil for a lighter option.
- Chicken Thighs – Skinless and boneless for moistness and taste; can substitute with chicken breasts if preferred.
- Onion – Provides aromatic depth; use yellow or white onions for sweetness.
- Carrots – Adds sweetness and color; substitute with parsnips for a different flavor profile.
- Celery – Contributes crunch and a fresh taste.
- Garlic – Enhances flavor; freshly crushed garlic is recommended.
For the Soup
- Mushrooms – Used for umami; baby bella or cremini work well, but shiitake can be substituted for varying flavor.
- Chicken Stock – The base liquid for the soup; use vegetable stock for a vegetarian option.
- Tomato Paste – Adds depth of flavor; can be omitted if desired.
- Worcestershire Sauce – For savory richness; optional ingredient.
- Marsala Wine – Offers a sophisticated flavor; can be omitted.
- Thyme – Fresh or dried can be used for herbal notes.
- Wild Rice – Provides a unique texture; rinse before cooking; can substitute with brown rice, adjusting cooking time accordingly.
For Creaminess
- Heavy Cream – Adds richness and creaminess; for lighter options, substitute with whole milk or half-and-half.
- Parsley – Optional garnish for freshness and color.
Now that you have your Chicken, Mushroom & Wild Rice Soup ingredients ready, you’re one step closer to a warm, satisfying meal!
How to Make Chicken, Mushroom & Wild Rice Soup
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Sauté Chicken: Melt butter in a Dutch oven over medium heat. Add skinless, boneless chicken thighs and brown them for about 8 minutes. Once golden brown, remove from the pot and set aside.
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Sauté Vegetables: In the same pot, add chopped onion, celery, and diced carrots. Sauté until they soften, about 10 minutes. Then, add sliced mushrooms and cook for an additional 5 minutes until they release their juices.
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Combine Ingredients: Stir in crushed garlic, then return the browned chicken to the pot. Add chicken stock, tomato paste, Worcestershire sauce, Marsala (if using), thyme, and rinsed wild rice. Bring the mixture to a boil. Once boiling, reduce to a simmer, cover, and cook for 40 minutes or until the rice is tender.
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Finish the Soup: Shred the chicken in a separate bowl, returning it to the pot. Stir in heavy cream, allowing it to blend well. Serve garnished with parsley for a touch of freshness if desired.
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Slow Cooker Method: After sautéing, transfer everything (except cream) to a slow cooker and cook on low for 5 ½ hours. Add cream right before serving.
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Instant Pot Method: Use the sauté setting to brown the chicken and vegetables. Then, add all ingredients except cream, cooking at high pressure for 12 minutes. Stir in cream afterward.
Optional: Serve with crusty bread or warm biscuits for an extra comforting meal.
Exact quantities are listed in the recipe card below.
Chicken, Mushroom & Wild Rice Soup Variations
Feel free to mix things up and make this dish truly yours with these creative swaps and twists!
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Turkey Swap: Use leftover turkey instead of chicken for a cozy post-holiday twist, perfect for utilizing those festive leftovers. Nothing brings a smile during winter like a comforting bowl of soup made from yesterday’s feast.
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Pasta Twist: Replace wild rice with orzo for a fun change in texture, giving the soup a delicious, comforting base. The little pasta pearls will absorb the flavors beautifully, making each bite exciting.
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Creamy Alternatives: For a lower-calorie option, substitute heavy cream with evaporated milk, which offers a lighter, yet still creamy feel. This way, you can indulge in every spoonful without feeling guilty!
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Spicy Kick: Add some red pepper flakes or diced jalapeños to infuse heat, perfect for those who love a little fire in their meals. The extra spice takes the classic comfort of the soup to a thrilling new level.
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Earthy Upgrade: For a richer flavor, swap baby bella mushrooms with shiitake or portobello mushrooms, enhancing the umami experience. The deeper taste of these mushrooms will elevate the overall profile of your soup.
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Vegan Delight: Make it vegan by using vegetable stock, non-dairy cream, and replacing chicken with hearty veggies like zucchini or chickpeas. This option still delivers warmth and satisfaction, minus the animal products.
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Herb Infusion: Try adding rosemary or sage to mix up the herbal notes and create a fragrant experience. These herbs introduce a beautiful aroma while weaving in another layer of flavor that pairs perfectly with the other ingredients.
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Nutty Flavor: Stir in toasted almonds or pecans for a delightful crunch and nutty flavor contrast. The textural difference will surprise and delight your taste buds with every bite!
Make Ahead Options
These Chicken, Mushroom & Wild Rice Soup options are perfect for busy weeknights! You can chop your vegetables and even sauté the chicken up to 24 hours in advance; simply store them in an airtight container in the refrigerator to keep them fresh. Additionally, you can fully prepare the soup (minus the heavy cream) and refrigerate it for up to 3 days. When you’re ready to enjoy it, just bring the soup to a simmer, stir in the cream, and serve—it will taste just as flavorful and comforting! This preparation helps save time without sacrificing quality, making your meal planning a breeze.
Expert Tips for Chicken, Mushroom & Wild Rice Soup
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Choosing Chicken: Opt for skinless, boneless chicken thighs for tenderness and moisture; avoid overcooking them to keep the meat juicy.
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Browning Matters: Taking the time to brown the chicken and vegetables enhances flavor; don’t rush this step for a richer taste.
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Rinse Wild Rice: Always rinse wild rice well before cooking to avoid clumping and improve texture; it will absorb more liquid during cooking.
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Cream Substitutes: For lighter versions of this Chicken, Mushroom & Wild Rice Soup, consider coconut milk or cashew cream for a dairy-free alternative.
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Freezing Tips: Freeze the soup without cream to prevent separation during reheating; add cream just before serving for a smooth consistency.
How to Store and Freeze Chicken, Mushroom & Wild Rice Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Gently reheat on the stovetop or microwave, stirring occasionally to prevent splitting the cream.
Freezer: Freeze the soup without cream in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating, then stir in cream before serving.
Portioning: Consider freezing in individual portions for quick meal options later. This makes it easy to enjoy your Chicken, Mushroom & Wild Rice Soup whenever a craving strikes!
Reheating: Always reheat gently over medium heat, stirring frequently to keep the cream integrated. Avoid high heat to maintain the soup’s delicious texture.
What to Serve with Chicken, Mushroom & Wild Rice Soup?
Elevate your comforting bowl of soup into a complete meal that warms both heart and soul.
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Crusty Bread: The ideal companion for dipping, crusty bread soaks up every last drop of that rich broth. Serve it warm for maximum enjoyment!
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Warm Biscuits: Flaky and buttery, these biscuits complement the creamy texture of the soup and add a delightful crunch to each bite.
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Simple Garden Salad: A fresh salad with mixed greens and a light vinaigrette provides a refreshing contrast to the hearty flavors of the soup.
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Roasted Brussels Sprouts: Their crispy exterior and tender interior add a savory element that pairs beautifully with the soup’s creaminess. Toss them in olive oil and garlic for an extra flavor boost!
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Savory Cheese Platter: Offer a selection of cheeses like brie and sharp cheddar to create a comforting snack plate alongside your soup for a cozy evening in.
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White Wine: A glass of chilled Chardonnay or Sauvignon Blanc brings a light acidity that cuts through the creaminess, enhancing the overall flavor experience.
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Apple Crisp: End your meal on a sweet note with a warm apple crisp; its comforting spices echo the warmth of the soup, making it a perfect dessert.
Make your Chicken, Mushroom & Wild Rice Soup a centerpiece and enjoy these delightful additions that round out your meal!
Chicken, Mushroom & Wild Rice Soup Recipe FAQs
What type of mushrooms work best for this soup?
I recommend using baby bella or cremini mushrooms for their robust umami flavor. Shiitake mushrooms can also be a lovely substitute if you’re looking for a different flavor profile. Just make sure to slice them thinly to blend well with the other ingredients.
How should I store leftover Chicken, Mushroom & Wild Rice Soup?
Store your leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, stirring often to avoid the cream from separating.
Can I freeze Chicken, Mushroom & Wild Rice Soup?
Absolutely! To freeze, first allow the soup to cool completely. Transfer it to a freezer-safe container without the heavy cream, as this can separate upon reheating. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, reheat on the stovetop, and stir in cream before serving for that creamy texture you love.
What if I have allergies to certain ingredients?
No worries! You can easily modify this soup. If you’re allergic to mushrooms, you might consider replacing them with additional veggies like zucchini or green beans. For a gluten-free option, ensure your chicken stock is gluten-free, and substitute any other relevant ingredients accordingly. Always check labels to be safe!
Why do I need to rinse wild rice?
Rinsing wild rice is essential because it helps eliminate excess starch that can cause clumping during cooking. It also allows the rice to absorb water more efficiently, ensuring you’ll get that delightful chewy texture in your soup. Give it a good rinse under cold water before adding it to your pot for the best results!
Cozy Chicken, Mushroom & Wild Rice Soup for Chilly Nights
Ingredients
Equipment
Method
- Melt butter in a Dutch oven over medium heat. Add chicken thighs and brown them for about 8 minutes. Remove from pot and set aside.
- In the same pot, add onion, celery, and carrots. Sauté until soft, about 10 minutes. Add mushrooms and cook another 5 minutes.
- Stir in garlic, return chicken to the pot. Add stock, tomato paste, Worcestershire sauce, Marsala, thyme, and wild rice. Bring to a boil, reduce to simmer, cover, and cook for 40 minutes.
- Shred chicken in a bowl, return to pot. Stir in cream and serve garnished with parsley.
- For Slow Cooker: After sautéing, transfer to slow cooker. Cook on low for 5 ½ hours. Add cream before serving.
- For Instant Pot: Use sauté setting, then add all ingredients except cream. Cook at high pressure for 12 minutes. Stir in cream afterward.