Save The first time I made this soup was during a particularly brutal February when my apartment felt like it would never be warm again. I needed something substantial, something that would simmer on the stove and fill the entire space with that reassuring aroma that says everythings going to be okay. This recipe did exactly that, and now whenever wild rice appears in my pantry, I know exactly what its becoming.
My sister came over unexpectedly while this was simmering once. She walked in the door, took a deep breath, and simply asked how soon until we could eat. We ended up spending the entire evening at the kitchen table, just talking and eating second helpings while the snow fell outside the window.
Ingredients
- 2 boneless skinless chicken breasts diced: I like cutting them into bite sized pieces while they are still slightly cold from the refrigerator, it makes for cleaner cuts and more even cooking
- 250 g cremini or white mushrooms sliced: Cremini mushrooms have this earthy depth that white mushrooms sometimes miss, but honestly either will work beautifully here
- 1 medium onion diced: Yellow onions become so sweet and gentle when they cook down, forming this incredible base that makes everything else taste better
- 2 medium carrots diced: These add such a lovely sweetness and that classic soup flavor that just feels like home
- 2 celery stalks diced: Do not skip these, they provide this essential aromatic background that makes soup taste like soup
- 3 cloves garlic minced: Fresh garlic is non negotiable here, it adds this aromatic warmth that builds as the soup simmers
- 1 cup 180 g wild rice rinsed: Rinse it until the water runs clear, I learned this the hard way after one too many cloudy soups
- 6 cups 1.5 L chicken broth preferably low sodium: Low sodium gives you complete control over the seasoning, which is absolutely crucial for a balanced soup
- 1 cup 240 ml whole milk or half and half: Whole milk creates this velvety richness without making the soup feel too heavy
- 1/2 cup 50 g freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre grated cheese just does not melt the same way
- 3 tbsp unsalted butter: Unsalted butter lets you control exactly how salty the final soup becomes
- 2 tbsp all purpose flour or gluten free flour blend: This creates that perfect gentle thickening that makes the soup feel luxurious without being gloppy
- 1 tsp dried thyme: Thyme and mushrooms were made for each other, this combination is pure magic
- 1 bay leaf: It adds this subtle background flavor that you cannot quite put your finger on but you would notice if it were missing
- 1/2 tsp freshly ground black pepper: Freshly ground pepper has this warm spiciness that pre ground simply cannot match
- Salt to taste: Taste at the end, salt needs time to dissolve and distribute evenly throughout the soup
- Chopped fresh parsley optional: Fresh parsley adds this bright pop of color that makes the soup look as good as it tastes
Instructions
- Sear the chicken to perfection:
- Melt 2 tablespoons of butter in your large pot over medium heat, add the diced chicken and cook for 5 to 6 minutes until it is beautifully browned and cooked through, then transfer it to a plate and set it aside
- Build the aromatic foundation:
- Add the remaining butter to the pot and sauté the onion, carrots, and celery for 4 to 5 minutes until they are softened and fragrant, then add the mushrooms and garlic and cook for another 4 minutes until the mushrooms release their moisture and start to turn golden
- Create the roux:
- Sprinkle the flour over the vegetables and stir constantly for 1 minute, this cooks out the raw flour taste and ensures your soup will be silky smooth
- Bring it all together:
- Gradually pour in the chicken broth while stirring to prevent any lumps from forming, then add the wild rice, thyme, bay leaf, black pepper, and a pinch of salt
- Let it simmer and develop:
- Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 35 to 40 minutes until the wild rice is tender and has opened up beautifully
- Add the finishing touches:
- Return the cooked chicken to the pot, stir in the milk and Parmesan cheese, and cook for 3 to 4 minutes until everything is heated through and slightly thickened, then taste and adjust the seasoning with more salt and pepper if needed
- Serve and enjoy:
- Remove the bay leaf, ladle the hot soup into bowls, and finish with extra Parmesan and chopped parsley if you are feeling fancy
Save Last winter my neighbor texted me at 7 PM saying she had the worst day. I sent her home with a container of this soup and she texted back an hour later saying it was exactly what she needed.
Making It Your Own
Sometimes I swap half the wild rice for brown rice if that is what I have in the pantry. The texture changes slightly but that comfort remains exactly the same, which is really what matters most.
The Shortcut Version
On those nights when cooking chicken feels like too much, a rotisserie chicken from the store works beautifully. Just shred it and add it during the last 5 minutes of simmering to heat it through.
Perfect Pairings
A hunk of crusty bread is absolutely essential for soaking up every last drop of this soup. I have also learned that a crisp white wine cuts through the richness perfectly.
- Buttery sourdough toast with extra garlic
- A simple green salad with vinaigrette
- Roasted vegetables on the side
Save This is the soup that made me actually enjoy winter, and I hope it brings the same warmth to your kitchen.
Recipe Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance. Store in refrigerator and reheat gently over low heat, adding extra broth if needed as the rice will continue absorbing liquid.
- → Can I freeze this soup?
Freezing is possible but may cause slight texture changes. The rice and dairy may separate slightly when reheated. For best results, freeze before adding milk and Parmesan, then finish with those ingredients when reheating.
- → What type of mushrooms work best?
Cremini mushrooms offer excellent flavor and meaty texture, but white button mushrooms work well too. For more depth, try shiitake or a blend of wild mushrooms.
- → Can I use rotisserie chicken?
Absolutely. Use about 3 cups shredded rotisserie chicken, adding it during the last 5 minutes of simmering to heat through rather than cooking it from raw.
- → How do I make this vegetarian?
Replace chicken broth with vegetable broth and omit the chicken entirely. Add extra vegetables like diced potatoes or additional mushrooms for bulk and protein.
- → Why is my soup too thick?
The rice naturally absorbs liquid as it cooks. Simply add more broth or water, ½ cup at a time, until reaching desired consistency. The soup will continue thickening as it sits.