Description
This creamy Chicken Wild Rice Soup is the ultimate comfort meal — rich, hearty, and packed with tender chicken, earthy mushrooms, and nutty wild rice. Perfect for cozy nights, meal prep, or a comforting family dinner, it’s a one-pot recipe that’s as easy as it is delicious.
Ingredients
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2 tbsp butter
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1½ lb boneless, skinless chicken thighs
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1 onion, finely chopped
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2 carrots, diced
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2 ribs celery, sliced
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2 cloves garlic, crushed
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10 oz mushrooms, sliced (about 2¼ cups)
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5 cups chicken stock (gluten-free if needed)
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1 tbsp tomato paste
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1 tsp Worcestershire sauce
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5 sprigs fresh thyme
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1 cup wild rice, rinsed well
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½ cup heavy cream
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1 tbsp chopped parsley (optional garnish)
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Sea salt and black pepper, to taste
Instructions
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Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.
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Brown the chicken thighs for about 8 minutes, then remove and set aside.
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Add onion, celery, and carrots to the pot; sauté on medium-low for 10 minutes until soft.
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Season and add mushrooms, cooking another 5 minutes.
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Stir in the garlic, then return chicken to the pot.
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Add chicken stock, tomato paste, Worcestershire sauce and thyme. Stir to combine.
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Stir in rinsed wild rice, bring to a boil, then reduce to a gentle simmer.
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Cover and cook for about 40 minutes, stirring occasionally, until the rice is tender.
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Remove chicken, shred it with two forks, and return it to the pot.
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Stir in the heavy cream and adjust seasoning. Add more stock if you prefer a thinner soup.
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Serve warm, garnished with fresh parsley if desired.
Notes
You can substitute chicken breasts for thighs, but reduce the cooking time slightly to prevent dryness.
This soup tastes even better the next day — perfect for leftovers or meal prep.
For a dairy-free option, swap heavy cream with coconut milk for a rich and slightly tropical twist.
To freeze, omit the cream, freeze the soup, and stir in cream when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup , Dinner
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg