Parmesan Mushroom Chicken Wild Rice Soup (Print Version)

A rich, comforting soup with chicken, mushrooms, wild rice, and Parmesan. Perfect for chilly evenings.

# Ingredients List:

→ 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 - 1/2 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 - 1/2 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 mushrooms release their moisture and begin to brown.
03 - Sprinkle the flour over the vegetables. Stir and cook for 1 minute to remove 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 to 40 minutes, stirring occasionally, until the rice is tender.
06 - Return the cooked chicken to the pot. Stir in the milk and Parmesan cheese. Cook for 3 to 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, garnish with extra Parmesan and chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It's the kind of soup that tastes like you've been tending it all day, but actually comes together in just over an hour.
  • Creamy without being heavy, hearty without making you feel weighed down afterward.
  • The Parmesan melts into the broth so quietly you barely notice it's there until suddenly the whole bowl is rich and golden.
02 -
  • If you dump all the broth in at once without stirring, you'll end up with flour lumps that no amount of blending can fix.
  • Adding the milk at the beginning causes it to separate and curdle; patience at the end is what keeps it silky and whole.
  • Wild rice takes longer than regular rice to soften, and that's not a problem to solve by turning up the heat but a rhythm to respect.
03 -
  • Grate your own Parmesan right before you need it; pre-grated cheese contains anti-caking agents that turn grainy and cloudy in hot soup.
  • Keep the heat at a gentle simmer, not a rolling boil, so the rice softens evenly and the milk doesn't separate when it goes in.
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