If Chicken Marsala and Wild Rice Soup had a baby, this would be it! Chicken Marsala Wild Rice soup — the best of two different delicious dishes.
Are you a mushroom lover? Well, you might just die of happiness when you try this Chicken Marsala Wild Rice soup! ?
Chicken Marsala meets Wild Rice Soup
It’s basically the best of two different delicious dishes. Imagine if Chicken Marsala and Wild Rice soup had a baby. Are you thinking what I’m thinking? Yeah. That baby would be delicious.
Quick and Easy Recipe!
This recipe for chicken marsala wild rice soup is easy thanks to the use of fast-cook Rice-a-Roni and rotisserie chicken. Everything cooks on the stove top and produces a deliciously rich and creamy soup you’re going to love!
Check out this step-by-step video that shows how to make this lovely, earthy soup:
Classic Wild Rice Soup
Ever tried classic wild rice soup? If you haven’t and want to get acquainted with wild rice soup in its most basic homemade form, check out this recipe on Pinch of Yum.
If you’ve already tried wild rice soup or maybe you haven’t but you’re just ready to take it up a notch anyway, then you’re going to like what’s about to go on here.
We’re using two fancy French cooking terms here!
1. You’re using a mirepoix.
Let me take a moment to explain what’s happening here with this soup. First of all this soup’s flavor is based on a mirepoix. Don’t worry if you’ve never heard of a mirepoix before. A mirepoix is a blend of celery, carrots, and onions typically sauteed before adding liquid to make it a broth. (How to pronounce mirepoix)
In this case, we’re adding mushrooms to the classic mirepoix mixture.
2. We’re also creating a roux.
Yes, another French word. A roux is a mixture of flour and fat (usually butter but sometimes bacon fat) used to thicken up a sauce, stew or in this case, a soup.
I’m not telling you all these fancy French words to scare you off. This soup is really basic and easy to make despite all its fancy terminology. A roux is something I learned to make back when I first started to learn homemade cooking and I use this technique a ton from everything from gravy to sauces to soups.
So in this case, since we’re sauteeing the mirepoix with butter, we simply need to add flour. The flour combines with the fat nicely wand forms a paste which dissolves much better with the broth we’ll add than if you were to try to add flour directly to broth. If you were to skip the step of combining the flour with the fat first, and just tried to add flour to the brother, you’d get a lumpy mess.
A dutch oven is a soup maker’s best friend
I typically make my soups in a dutch oven so that I can saute everything first and then add the remaining ingredients and cook everything using just one pot. If you’re using a crockpot, then you can either saute in a separate pan first, or skip sauteing and slow cook everything.
Or you can look into getting a crockpot with a saute feature. If using an Instapot, it does have a saute feature so you can saute in the same pot. I guess that’s what people like them. I haven’t ever used one (yet).
Well, those are all the tips I can think to share with you. If you have any questions or feedback, please let me a comment! I think you’re going too love this soup and it will fast become one of your new favorites.
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All my soup recipes! Browse them all now. 🙂
This Chicken Marsala Wild Rice Soup was featured on Inspiration Monday!
Chicken Marsala Wild Rice Soup
- 1 cup cooked rotisserie chicken meat shredded
- 6.2 oz Fast Cook long grain and wild rice
- 1 small onion diced
- 4 ribs celery diced
- 1 cup fresh shredded carrots
- 8 oz mushrooms chopped
- ¼ cup butter
- 2 tbsp flour
- 6 cups chicken stock
- ½ cup Marsala wine
- ½ cup milk
- salt and pepper to taste
- Garnish with fresh chopped parsley if desired
- Prepare wild rice as directed on box.
- In a large pot, saute onion, celery, carrots and mushrooms in butter for about 4-5 minutes adding carrots, celery and mushrooms first then adding onions a minute later. Cook until translucent.
- Next whisk in flour. Cook for a minute, stirring frequently. You're trying to cook the flour a bit to remove the floury taste.
- Add shredded chicken, chicken stock and Marsala then bring to a boil. Reduce and simmer for 5 minutes.
- Stir in cooked rice and milk and bring to a boil. Reduce heat and let simmer 5 more minutes then it's ready to serve. Add salt and pepper to taste.