Wild Rice, Chicken + Mushroom Soup

Suggested pairing: Henry Ranch Tempranillo 

During the colder months, we find ourselves craving meals that warm us from the inside out. This is the season for slowing down, gathering around the kitchen island, and embracing the simple luxury of comfort food.

This savory soup is the definition of “comfort in a bowl.” Packed with earthy mushrooms, nutty wild rice, and tender chicken, it is hearty enough to serve as a main course yet elegant enough for a Sunday supper with friends.

To elevate the experience, we recommend pouring a glass of our Henry Ranch Tempranillo. This varietal is famous for its savory, earthy profile—think dried fig, leather, and tobacco notes—which mirrors the rustic flavors of the wild rice and mushrooms perfectly. It’s a pairing that proves the best luxury is often a quiet night in with good food and great wine.

 

WILD RICE, CHICKEN + MUSHROOM SOUP

 

Ingredients 

Base 

• 1 tbsp olive oil 

• 1 tbsp unsalted butter 

• 4 medium shallots, thinly sliced 

• 3 medium carrots, peeled and diced 

• 3 celery stalks, diced 

• 3 cloves garlic, minced 

• ⅛ tsp crushed red pepper flakes (optional) 

Mushrooms & Chicken 

• 8 oz cremini mushrooms, sliced 

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces 

• 1 tsp kosher salt

• ½–1 tsp to taste after milk is added 

• ½ tsp freshly ground black pepper  

Grain & Liquid 

• ¾ cup uncooked true wild rice 

• 6 cups low-sodium chicken broth, plus more if needed 

• 1 bay leaf 

Herbs & Finish 

• 1 tbsp fresh thyme 

• ½ tsp rubbed sage, lightly crushed between fingers 

• ½ cup half-and-half 

• 1 tsp dry sherry 

• 1 tsp apple cider vinegar
• ½ tsp kosher salt (to taste)

 

Instructions 

1. Heat the olive oil and butter in a large Dutch oven over medium-low to medium heat. 
   Add the thinly sliced shallots, peeled and diced carrots, and celery. Cook for 4–6 minutes, stirring frequently, until the shallots are soft and translucent and the vegetables are fragrant but not browned. 
   Add the garlic and crushed red pepper flakes (if using) and cook for 30 seconds, just until aromatic. 
2. Add the sliced cremini mushrooms. Let them cook undisturbed for 2–3 minutes to develop light browning, then stir and continue cooking another 3–4 minutes until their moisture releases and mostly evaporates. The mushrooms should appear concentrated and lightly golden. 
3. Add the chicken pieces, 1 tsp kosher salt, and black pepper. 
   Stir and cook for 1–2 minutes, just until the outside of the chicken turns opaque. Do not fully cook the chicken at this stage. 
4. Stir in the wild rice, chicken broth, bay leaf, thyme, and rubbed sage. Bring to a gentle boil, then reduce heat to a steady, gentle simmer. 
   Cover and simmer for 40–45 minutes, stirring occasionally, until the wild rice is tender and beginning to split and the chicken is fully cooked. If the soup feels too thick, add broth ½ cup at a time, up to 1 additional cup, as needed. 
5. Remove and discard the bay leaf. Stir in the half-and-half and the dry sherry. Warm gently for 2–3 minutes; do not boil. Stir in the apple cider vinegar, then add ½ – 1 tsp kosher salt to taste. 
6. Serve warm. Garnish with fresh thyme and freshly cracked black pepper, if desired.