Parmesan Mushroom Chicken Wild Rice Soup (Print View)

Comforting creamy soup with tender chicken, earthy mushrooms, wild rice, and Parmesan.

# Components:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 8.8 oz cremini or white mushrooms, sliced
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Grains

07 - 1 cup wild rice, rinsed

→ Liquids

08 - 6 cups chicken broth, preferably low sodium
09 - 1 cup whole milk or half-and-half

→ Dairy

10 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving

→ Fats

11 - 3 tablespoons unsalted butter

→ Thickeners

12 - 2 tablespoons all-purpose flour or gluten-free flour blend

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 0.5 teaspoon freshly ground black pepper
16 - Salt to taste

→ Garnish

17 - Chopped fresh parsley, optional

# Directions:

01 - In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced chicken and cook until lightly browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate and set aside.
02 - Add the remaining 1 tablespoon of butter to the pot. Sauté the onion, carrots, and celery for 4 to 5 minutes until softened. Add the mushrooms and garlic; cook for another 4 minutes until the mushrooms release their moisture and begin to brown.
03 - Sprinkle the flour over the vegetables. Stir continuously and cook for 1 minute to eliminate the raw flour taste.
04 - Gradually pour in the chicken broth while stirring to combine and prevent lumps. Add the wild rice, thyme, bay leaf, black pepper, and a pinch of salt.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, stirring occasionally, until the rice becomes tender.
06 - Return the cooked chicken to the pot. Stir in the milk or half-and-half and Parmesan cheese. Cook for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with additional salt and pepper as needed.
07 - Remove the bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The creamy richness from Parmesan hits differently than heavy cream alone, giving you that luxe feeling without the guilt.
  • Wild rice has this nutty chew that makes the soup feel substantial and genuinely satisfying, not just something to fill the bowl.
  • You can have it ready in just over an hour, which somehow feels like a gift on the nights you need it most.
02 -
  • Add your milk or cream after the simmer is over because if that soup is boiling when the dairy hits, it might break and separate, and you'll taste it as a grainy texture.
  • Freshly grated Parmesan dissolves into the soup and creates actual creaminess, while pre-grated stuff from the green can will just float in little pieces no matter how much you stir.
  • Wild rice takes longer to cook than regular rice, so don't rush it or substitute without adjusting your time, or you'll end up with crunchy bits in your soup.
03 -
  • Taste as you go, especially with the salt and pepper, because soup keeps pulling flavors forward as it simmers and you can always add more but you can't take it back.
  • The moment your soup looks creamy and smells like butter and thyme and mushrooms all at once, you know you're close to done, so trust your senses over the clock.
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