Name: Chicken, Mushroom, and Wild Rice Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 16
Ingredients: 2 Tbsp unsalted butter; 1 ½ lbs boneless, skinless chicken thighs; 1 onion, finely chopped; 3 carrots, peeled and diced; 2 ribs celery, sliced; 4 cloves garlic, minced; 2 lbs baby bella mushrooms, sliced; 1/2 tsp ground black pepper; 7 cups low-sodium chicken broth; 1 Tbsp tomato paste; 1 Tbsp Worcestershire sauce; 2 Tbsp Marsala wine; 5 sprigs thyme; 1 cup dry wild rice, rinsed; ½ cup half and half

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This one pot wild rice soup recipe is full of tender mushrooms and chicken and is the perfect recipe for cold winter nights. Offering great flavor and loads of veggies and lean protein, there’s lots to love about this creamy soup!

WHAT’S NEW?

Brrrrrrrrr!!! It’s COLD in Michigan! I knew when they canceled school on Friday it was a bad decision. We didn’t see a snow flake until about 3pm and even then, it was a dusting at best. Since that time, however, it has been a winter wonderland. We made it to and from Chicago for my niece and nephew’s birthday party before the weather really turned on Saturday afternoon and here on MLK day, it’s like a snow globe outside. Very pretty! The kids are climbing the walls with boredom and all I want to do is snuggle up with a book, binge complete a puzzle, or whip up comfort food. In the event you’re in similar shoes, or just happen to LOVE cream of mushroom soup and want a healthy, unique spin on the classic, I hope you enjoy this recipe!

ROLL CALL FOR THIS RECIPE

One Pot Delight: Made in a single Dutch oven or large pot, this recipe keeps preparation and clean up a cinch!
Comfort Food: There’s nothing more comforting than a hearty, creamy chicken soup. This delicious soup, however, highlights the chicken and wild rice versus the cream, but the creaminess is there!
Adaptable: Easily made dairy-free and naturally gluten-free, this recipe can also be made vegetarian or vegan and can also incorporate leftover chicken or rice to make this a quick meal!

KEY INGREDIENTS AND SUBSTITUTIONS

Butter: Use an unsalted butter variety to control sodium. A vegan butter, olive oil, ghee, or other cooking oil if your preference will be a fine substitute.
Chicken: In place of chicken thighs, boneless skinless chicken breasts or tenders can be used. You can also make this recipe vegetarian and omit the chicken altogether.
Onion, Carrot, and Celery: This classic mirepoix — onion, carrot, and celery cooked in fat — is a staple in soup recipes and offers a hearty, healthy base for the rest of the ingredients. Feel free to add or omit whatever you have or prefer to use.
Garlic: Feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder, if you prefer.
Mushrooms: Any type of fresh mushrooms will work, however baby bella mushrooms, also known as cremini mushrooms, are my personal favorites! White button mushrooms are an excellent substutite.
Broth: Use a low-sodium variety of your favorite chicken broth, chicken stock, or vegetable broth or stock to keep the soup sodium-controlled. Bouillion can also be used.
Tomato Paste: A little bit adds a slightly sweet and acidic quality that can also help thicken a soup. That said, it can also be omitted.
Worcestershire Sauce: You can omit or use balsamic vinegar or soy sauce as a substitute.
Marsala: Sherry, vermouth, or port can be used as alternatives. You can also omit this ingredient.
Thyme: A bit of fresh thyme elevates wintery recipe. If fresh herbs are hard to come by or not available, a teaspoon of dried thyme works great.
Wild Rice: I love a black wild rice with its nutty flavor and slightly chewy texture. While hearty wild rice does take a bit longer to cook than other varieties of uncooked rice, the flavor is perfect in this hearty soup! That said, leftover rice or another type of long grain rice or wild rice mix will work just fine with adjusted cook times. See the FAQ below for more info!
Half and Half: Whole milk can be used to make this soup a bit lighter and lower in fat and heavy cream will make for a richer soup. An unsweetened, plant-based milk would also work well – full fat coconut milk, soy milk, oat milk, etc

VARIATIONS, STORAGE, and TIPS

For an extra pop of fresh flavor, consider adding a squeeze of lemon juice before serving or serve topped with fresh parsley. A shake of grated Parmesan cheese before serving is a great addition, as well.
I highly recommend serving this soup with a hearty slice of crusty bread!
Store leftovers in an airtight container for up to 4-5 days.

FAQ

How do I adjust this recipe to use a wild rice blend?

Good question! Follow the approximate cook time that is on the package cooking directions. You may need 5 minutes less cooking time depending on how strong of a simmer your pot has going. You can use this same guidance if using a brown rice, white rice, or other rice variety.

Can I use leftover chicken or rotisserie chicken in this recipe?

I love that idea! Simply skip step 2 in the recipe instructions and add the cooked chicken leftovers in step 5 for best results.

Can I use leftover rice in this recipe?

Yes! A total of about 2 1/2 to 3 cups of cooked rice can be added in step 6. Cook for about 5 minutes to allow flavors to meld before continuing to step 7 as you will not need the 35-40 minutes noted in step 6.

Does this soup makes a lot; does it keep well leftover?

This soup has flavors that deepen the next day so don’t be surprised if you enjoy it even more as leftovers!

NUTRITIONAL MERITS

This soup is as a nice balance of carbohydrate (15 grams), protein (11 grams), and fat (9 grams).
Naturally gluten-free and easily made dairy-free
Easily made vegetarian (omit chicken) or vegan (omit chicken; swap olive oil for butter and plant-based milk for half and half)

Chicken, Mushroom, and Wild Rice Soup

Yield: 16 cups

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This one pot wild rice soup recipe is full of tender mushrooms and chicken and is the perfect recipe for cold winter nights. Offering great flavor and loads of veggies and lean protein, there's lots to love about this soup!

Ingredients

2 Tbsp unsalted butter
1 ½ lbs boneless, skinless chicken thighs
1 onion, finely chopped
3 carrots, peeled and diced
2 ribs celery, sliced
4 cloves garlic, minced
2 lbs baby bella mushrooms, sliced
1/2 tsp ground black pepper
7 cups low-sodium chicken broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 Tbsp Marsala wine
5 sprigs thyme
1 cup dry wild rice, rinsed
½ cup half and half

Instructions

Heat butter over medium heat in a large Dutch oven or heavy-bottomed pot until melted and hot.
Add the chicken thighs and cook for 4-5 minutes per side, flipping once. Remove to a plate and set aside.
To the pot, add the onion, celery, and carrot; saute for 6-8 minutes, stirring occasionally, until tender. Add the garlic and stir; cook for 30-60 seconds or until fragrant.
Add the mushrooms and black pepper and saute for 5-6 minutes, stirring occasionally. Add a bit of water, if needed, to keep from sticking to the bottom.
Add the chicken back to the pot along with the broth, tomato paste, Worcestershire, marsala, and thyme; stir and bring to a simmer.
Stir in the rice and return to a simmer; reduce heat to medium-low and cover with a lid. Cook for 35-40 minutes, stirring occasionally.
Remove the chicken to a cutting board and roughly chop or shred between two forks; return to the pot and stir in the half and half. Cook 1 additional minute before serving.

Notes

Recipe slightly adapted from The Family Food Kitchen

Nutrition Information:

Yield: 16 Serving Size: 1 cup
Amount Per Serving: Calories: 150Total Fat: 9.0gCholesterol: 40mgSodium: 145mgCarbohydrates: 15.1gFiber: 2.2gSugar: 3.3gProtein: 11.0g

Looking for other delicious, hearty soups to enjoy?

Be well,