Chicken Mushroom Wild Rice Soup

 

Serves:  4

Preparation: 40 minutes

Cooking Time: 30 minutes

 

 

Originally sourced from Facebook on 25.10.25, I have added some tweaks of my own.

Photo courtesy of https://thefamilyfoodkitchen.com/chicken-wild-rice-soup/#recipe

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I have now made this soup, the flavour is absolutely awesome!​

The cream and Parmesan are optional, but undoubtedly add a luxurious

richness to the dish.  Top up with more boiling water, if necessary,

I put Plain Kefir Yogurt into the soup - it tasted amazing!

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This soup is filling, packed with flavours and you could just serve

this with a salad and a hot crusty roll.

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Ingredients

 

• 2 tablespoons unsalted butter

• 500g mushrooms, use a combination to include shiitake

• 1 sweet potato, peeled and cut into small cubes

• 1 medium onion, finely diced

• 1 medium carrots, diced

• 1 celery stalks, diced

• 2 garlic cloves, minced

• 1 teaspoon fresh thyme leaves, chopped (or one tablespoon of Italian Dried Herbs)

• 6 cups chicken broth (I used two stock cubes with one and a half litres of boiling water)

• Quarter cup of Medium Sherry or Marsala Wine 

• 1 cup wild rice (or blend with wild rice)

• 1½ cups cooked chicken, diced or shredded (equivalent of two skinless breasts)

• 1 cup whole milk or heavy cream (optional - or try plain yogurt instead)

• 1 cup grated Parmesan cheese (optional)

• Salt and pepper to taste

 

Extra flavourings: add spinach or Swish chard, try different types of mushrooms, added diced bell peppers, zucchini or potatoes for added texture for favour.

 

 

Method

 

1. Sauté the mushrooms in a large pot by melting 2 tablespoons of butter over medium-high heat. 
    

2. Add the sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes, then set aside.  
    

3. In a second pot, melt the remaining 1 tablespoon of butter, add diced onion, carrots and celery.   Sauté until the vegetables are softened, around 8-10 minutes. 
    

4. Stir in the minced garlic and chopped thyme.   Cook until fragrant, about one minute. Turn off the heat and leave with a lid on.
    

5. In to a third pot, pour in the chicken broth, then add the wild rice plus chicken breasts plus a little salt and cook until the rice is done and chicken cooked through.
    

6. Remove the chicken and shred into strips and add to the vegetables.
    

7. Add the rice and any liquid to the vegetables, and sautéed mushrooms plus all the juices from the cooked mushrooms.  
    

8. Now add quarter of a cup of Medium Sherry or Marsala Wine, stir well.
    

9. Turn up the heat, but do not boil, then stir in the milk or cream (or you can try yogurt, if you wish) and grated Parmesan cheese .
    

10. Continue to simmer until the cheese is fully melted and the soup is creamy.  
     

11. Taste the soup and season with salt and pepper, if needed.   Serve hot and enjoy!