There is nothing like soup season! I love a good, hearty soup to warm me up on chilly, fall day. This soup is one of my favorites and super easy! I use the Instant Pot to help me put this soup on the table in no time on a busy weeknight. The earthy flavors in the mushrooms and wild rice are perfection with the chicken. Pair this soup with some crusty sourdough bread and a nice green salad. This soup is filling, so you can definitely make it the star of the show at your dinner table!
Creamy Chicken, Mushroom & Wild Rice Soup
8
servings10
minutes35
minutesIngredients
1 lb 1 Boneless skinless chicken thighs
16 oz 16 Baby Bella Mushrooms Sliced
1 cup 1 Wild Rice
1 1 Yellow Onion, Diced
2-3 2-3 Stalks Celery, Sliced
2-3 2-3 Carrots, Sliced or Grated
6-8 cups 6-8 Chicken Stock
1 Tbsp 1 Worcestershire Sauce
1/2 cup 1/2 Heavy Whipping Cream
Sprigs of Rosemary and Thyme
Olive Oil for sautéing
S&P to Taste
Directions
- To begin, cook your wild rice to package directions. I cook mine in the Instant Pot for 30 minutes using 1 and 1/4 cups of water and 1 cup rice.
- While rice is cooking, grate your carrots, slice your celery and dice your onion
- Once rice is complete, remove from Instant pot. Add olive oil to pot and set to sauté. Add onion, celery and carrot. Sauté until starting to soften
- Cube chicken and add to pot to sauté with veggies for about 3 -5 minutes
- Add mushrooms and continue to sauté for a few minutes. Turn off sauté setting
- Add chicken stock, Worcestershire sauce and herbs tied with butchers twine. Season with S&P and place lid on Instant Pot. Cook on high pressure for 5 minutes using a quick pressure release once finished. Remove lid and add heavy cream and cooked wild rice. Stir well
- Ladle in bowls and DIVE IN!
This looks great. I’ll try this week!
You will like this one!