Parmesan Mushroom Chicken Wild Rice Soup (Print version)

Creamy soup with tender chicken, mushrooms, wild rice, and Parmesan. Perfect comfort food for chilly evenings.

# What you’ll need:

→ 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, low sodium preferred
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 tbsp unsalted butter

→ Thickeners

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

→ Herbs & Seasonings

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

→ Garnish

17 - Fresh parsley, chopped

# Steps:

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 5-6 minutes. Transfer to a plate and set aside.
02 - Add the remaining tablespoon of butter to the pot. Sauté the onion, carrots, and celery for 4-5 minutes until softened. Add the mushrooms and garlic; cook for another 4 minutes until 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, 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 35-40 minutes, stirring occasionally, until the rice is tender.
06 - Return the cooked chicken to the pot. Stir in the milk or half-and-half and Parmesan cheese. Cook for 3-4 minutes until heated through and slightly thickened. Adjust seasoning with additional salt and pepper if needed.
07 - Remove the bay leaf. Ladle soup into bowls and garnish with extra Parmesan and chopped parsley if desired. Serve hot.

# Cooking tips:

01 -
  • It comes together in just over an hour but tastes like you've been simmering it all day.
  • The earthiness of mushrooms and wild rice paired with creamy Parmesan creates layers of flavor that feel deeply satisfying.
  • You can make it ahead, freeze it, and have restaurant-quality soup waiting on a rough day.
02 -
  • If you add the milk too early or at too high a temperature, it can curdle, so wait until the very end and keep the heat at a gentle simmer once it's in the pot.
  • Wild rice takes longer than regular rice to become tender, so don't skip the thirty-five to forty minute simmer time or you'll bite into crunchy grains that ruin the experience.
03 -
  • Toast your wild rice in a dry pan for two minutes before rinsing to amplify its nutty flavor and add another layer of depth to the finished soup.
  • Save a handful of mushrooms to sauté separately and add at the end for fresh, meaty bites that stand out against the creamy base.
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