Parmesan Mushroom Chicken Wild Rice Soup

There's something about wild rice that makes me slow down. One gray afternoon, I was standing in my kitchen staring at a half-empty pantry when I spotted a box of it tucked behind the oats, and suddenly the whole soup came together in my mind. I remembered my grandmother mentioning how it stays chewy even when fully cooked, how it holds onto flavors like it's been waiting for them. That day I made this Parmesan Mushroom Chicken soup, and it turned out to be exactly what the moment needed.

I made this for my neighbor Tom the winter his kitchen was being renovated, and he showed up every few days just to sit at my table with a bowl while we talked about nothing in particular. He'd always ask for extra Parmesan, and I'd watch him sprinkle it on like he was blessing the soup. It became our thing, and now whenever I make it, I think of how food can be the quietest way of saying I'm thinking of you.

Ingredients

• Boneless, skinless chicken breasts (400 g, diced): Cutting them into roughly half-inch pieces means they cook evenly and disappear into the broth without tearing apart.
• Cremini or white mushrooms (250 g, sliced): These earthy ones matter more than you'd think; they release their moisture and create an almost nutty undertone that makes the soup feel deeper.
• Onion, carrots, and celery (1 medium, 2 medium, 2 stalks): This trio is your flavor foundation, so take a breath and chop them properly instead of rushing.
• Garlic (3 cloves, minced): Three feels right because two leaves you wanting and four can turn bossy.
• Wild rice (1 cup, 180 g, rinsed): Rinsing removes the dusty coating and prevents cloudiness; don't skip this small step.
• Chicken broth (6 cups, 1.5 L): Low sodium lets you control the salt and taste the actual chicken and mushroom.
• Whole milk or half-and-half (1 cup, 240 ml): The cream arrives at the very end because early heat can separate it into sad little flecks.
• Freshly grated Parmesan cheese (50 g, plus extra): Grate it yourself just before you need it; pre-grated has anti-caking agents that make it grainy in hot soup.
• Unsalted butter (3 tbsp): Split between searing the chicken and sautéing the vegetables so you get flavor without burning either one.
• All-purpose or gluten-free flour (2 tbsp): This creates a roux that thickens the soup gently and catches starch from the rice.
• Dried thyme (1 tsp): Its subtle woodiness bridges chicken and mushroom better than almost any other herb.
• Bay leaf (1): Remove it before serving or someone will get a mouthful of leaf and regret everything.
• Black pepper and salt (1/2 tsp pepper, salt to taste): Taste as you go because seasoning happens in layers, not all at once.
• Fresh parsley (optional garnish): A handful scattered on top brings brightness and reminds you this soup is alive.

Instructions

Sear the chicken gently:

Melt two tablespoons of butter in your large pot over medium heat and watch it foam slightly before adding the diced chicken. Let it sit without stirring for a couple minutes so it browns instead of steaming, then turn and cook until cooked through, about five to six minutes total, and set it aside on a clean plate.

Build your aromatics:

Add the last tablespoon of butter and sauté your onion, carrots, and celery until they soften and lose their raw edge, about four to five minutes. You'll notice the kitchen starts smelling alive, then add the mushrooms and garlic and let them cook another four minutes until the mushrooms release their dark liquid and the garlic turns golden.

Make the roux:

Sprinkle the flour over everything and stir for just one minute, coating all the vegetables so the raw flour taste disappears. This brief moment matters because it's when the flour starts thickening things, not immediately but with patience.

Add the broth slowly:

Pour the chicken broth in gradually while stirring so lumps don't form, then stir in the wild rice, thyme, bay leaf, black pepper, and a pinch of salt. The rice will float at first, then gradually sink as it absorbs moisture.

Let it simmer patiently:

Bring everything to a boil, then lower the heat and cover the pot, simmering for thirty-five to forty minutes while stirring occasionally. The rice will go from hard to tender, the broth will darken slightly, and your kitchen will smell like something worth waiting for.

Finish with chicken and cream:

Return the cooked chicken to the pot, stir in the milk and Parmesan cheese, and cook for three to four minutes until everything is heated through and the soup thickens gently. The Parmesan will melt into threads you can barely see but will taste everywhere.

Taste and adjust:

Fish out the bay leaf, taste a spoonful, and add more salt and pepper if it needs it. Remove from heat and ladle into bowls, topping with extra Parmesan and fresh parsley.

Save

Last spring, my daughter helped me make this soup on a random Tuesday, and she insisted on being in charge of the Parmesan grating. She grated so much extra that we probably doubled what the recipe called for, and somehow it was perfect. We sat there eating it straight from the pot with crusty bread, and I realized that cooking isn't always about following instructions; it's about the person next to you and what feels right in that moment.

When to Use Rotisserie Chicken

If you're short on time or energy, shredding a store-bought rotisserie chicken works beautifully; just skip the searing step and add it at the very end so it warms through without drying out. The soup loses none of its comfort this way, only gains you back thirty minutes of your life.

Rice Variations That Work

While wild rice is the star here, you can blend it with brown rice for a slightly softer texture and earthier taste, or use a wild and long-grain mixture if that's what's in your cabinet. The cooking time stays roughly the same, and honestly, the soup adapts better than you'd expect because the broth is already so flavorful and forgiving.

Making It Your Own

This soup is a canvas that invites small changes without protest. Some people add a splash of dry white wine after the vegetables soften, or a handful of fresh spinach in the final minute, or a whisper of sage instead of thyme. The Parmesan and mushroom base holds everything together, so experiment gently and trust your instincts.

• For vegetarians, simply omit the chicken and use vegetable broth instead, and the mushrooms become the protein star.
• If you like it thicker, stir in a bit more flour or reduce the broth by half a cup before you start simmering.
• Pair it with crusty bread and a crisp white wine like Sauvignon Blanc to make an ordinary evening feel intentional.

Save

This soup has become my cold-weather anchor, the thing I make when I need to feel grounded or when someone else needs reminding that they're cared for. It asks for your attention for an hour and gives back warmth that lingers long after the bowl is empty.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store it in the refrigerator for up to 3 days or freeze for up to 3 months. The rice may absorb more liquid as it sits, so add a splash of broth when reheating.

→ Can I substitute the wild rice?

You can use brown rice, white rice, or even orzo pasta instead. Wild rice adds a unique nutty flavor and chewy texture, but other grains work well if that's what you have on hand.

→ How can I make this vegetarian?

Replace the chicken with extra mushrooms or white beans, and swap the chicken broth for vegetable broth. The result is still creamy, satisfying, and full of flavor.

→ Why is my soup not thickening?

Let it simmer a bit longer uncovered to reduce and thicken. You can also mash some of the rice against the side of the pot or whisk in a slurry of flour and water.

→ What goes well with this soup?

Crusty bread, dinner rolls, or garlic bread are perfect for soaking up the creamy broth. A simple green salad with vinaigrette balances the richness nicely.

→ Can I use rotisserie chicken?

Absolutely! Using a store-bought rotisserie chicken saves time and adds great flavor. Just shred or dice the meat and add it during the last 5 minutes of cooking.