Chicken & Wild Rice Soup
Chicken & Wild Rice Soup
Ingredients
2 tablespoons butter
1 1/2 pounds boneless, skinless chicken thighs
1 medium onion, finely chopped
2 carrots, diced
2 celery ribs, sliced
2 garlic cloves, crushed or minced
10 ounces mushrooms, sliced, about 2 1/4 cups
5 cups chicken stock, gluten-free if needed
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons Marsala wine, optional
5 fresh thyme sprigs
1 cup wild rice, rinsed well under running water
1/2 cup heavy cream or double cream
1 tablespoon chopped parsley, optional, for garnish
Sea salt and black pepper, to taste
Instructions
Stovetop Method
Melt the butter in a large Dutch oven or heavy-bottomed saucepan with a lid over medium heat.
Add the chicken thighs and brown them in the butter for about 8 minutes, turning as needed. Transfer the chicken to a plate and set aside.
Reduce the heat to medium-low. Add the onion, carrots, and celery to the same pot. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.
Season with salt and black pepper, then add the sliced mushrooms.
Sauté for another 5 minutes, stirring occasionally, until the mushrooms begin to soften.
Stir in the crushed garlic and cook briefly, just until fragrant.
Return the browned chicken thighs to the pot.
Add the chicken stock, tomato paste, Worcestershire sauce, Marsala wine if using, and thyme sprigs. Stir well to combine.
Add the rinsed wild rice and bring the soup to a boil.
Once boiling, reduce the heat to a gentle simmer. The soup should be barely bubbling.
Cover with the lid and simmer for about 40 minutes, stirring occasionally, until the wild rice is tender.
Taste the soup and adjust the seasoning if needed.
Remove the chicken thighs from the pot and place them on a cutting board. Shred the chicken using two forks, then return it to the soup.
Stir in the heavy cream.
If you prefer a thinner soup, add a little more chicken stock until it reaches your desired consistency.
Serve hot, garnished with chopped parsley if desired.
Instant Pot / Electric Pressure Cooker Method
Use the sauté setting to brown the chicken thighs in butter, then remove and set them aside.
Add the onion, carrots, celery, mushrooms, and garlic. Sauté until softened and fragrant.
Return the chicken to the pot.
Add the chicken stock, tomato paste, Worcestershire sauce, Marsala wine if using, thyme sprigs, and rinsed wild rice.
Close the lid and cook on manual high pressure for 12 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure manually.
Remove the chicken, shred it with two forks, and return it to the soup.
Stir in the heavy cream.
Taste and adjust the seasoning before serving.
Garnish with parsley if desired.
Crockpot / Slow Cooker Method
Brown the chicken thighs and sauté the vegetables on the stovetop, or use the sear setting if your slow cooker has one.
Transfer the browned chicken and sautéed vegetables to the slow cooker.
Add the chicken stock, tomato paste, Worcestershire sauce, Marsala wine if using, thyme sprigs, and rinsed wild rice.
Cover and cook on low for about 5 1/2 hours, or until the chicken is tender and the wild rice is cooked.
Remove the chicken and shred it with two forks.
Return the shredded chicken to the slow cooker.
Stir in the heavy cream, cover again, and cook for another 30 minutes, until warmed through.
Taste and adjust the seasoning if needed.
Serve hot with chopped parsley if desired.