Chicken and Wild Rice Soup
A comforting and hearty chicken and wild rice soup that is easy to make and perfect for chilly days.
Equipment
- Dutch oven or heavy-bottomed saucepan For stovetop cooking.
- Instant Pot or Electric Pressure Cooker For quick cooking.
- Slow Cooker For easy, set-it-and-forget-it cooking.
Ingredients
Main Ingredients
- 2 tbsp Butter
- 1.5 lb Chicken Thighs, skinless & boneless
- 1 unit Onion, finely chopped
- 2 unit Carrots, diced
- 2 unit 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, No alcoholic drinks allowed, please substitute with a non-alcoholic option)
- 5 sprigs Thyme
- 1 cup Wild Rice, rinsed well
- 0.5 cup Heavy Cream (Double Cream)
- 1 tbsp Parsley, chopped (optional garnish)
- 1 to taste Sea Salt and Black Pepper
Instructions
- Melt the butter over medium heat in a large Dutch oven or heavy-bottomed saucepan.
- Brown the chicken thighs in the butter for about 8 minutes, then set aside on a plate.
- Sauté the onion, celery, and carrots until soft, about 10 minutes. Add sliced mushrooms and sauté for another 5 minutes.
- Stir in crushed garlic, then return the chicken thighs to the pan.
- Add chicken stock, tomato paste, Worcestershire sauce, marsala wine (if using), and thyme. Stir well.
- Add rinsed wild rice. Bring to a boil, then reduce to a simmer. Cover and simmer for about 40 minutes, stirring occasionally until rice is cooked.
- Taste and adjust seasoning. Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream. Add more stock for a thinner consistency if desired.
- Serve sprinkled with parsley.
Notes
For a thinner soup, add more stock as desired. Adjust seasoning to taste before serving.