Parmesan Mushroom Chicken Wild Rice Soup (Printable)

Comforting creamy soup with tender chicken, earthy mushrooms, nutty wild rice, and savory Parmesan. Perfect for chilly evenings.

# Components:

→ Proteins

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), diced into bite-sized pieces

→ Vegetables

02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 medium onion, finely diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Grains

07 - 1 cup wild rice (approximately 6.5 ounces), thoroughly rinsed

→ Liquids

08 - 6 cups chicken broth (approximately 48 fluid ounces), preferably low sodium
09 - 1 cup whole milk or half-and-half (8 fluid ounces)

→ Dairy

10 - 1/2 cup freshly grated Parmesan cheese (approximately 2 ounces), plus additional for serving

→ Fats

11 - 3 tablespoons unsalted butter, divided

→ 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
17 - Chopped fresh parsley for garnish (optional)

# Directions:

01 - In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced chicken and cook 5-6 minutes until lightly browned and cooked through. Transfer to a plate and reserve.
02 - Add remaining 1 tablespoon butter to the same pot. Cook onion, carrots, and celery for 4-5 minutes until softened. Add mushrooms and garlic; cook 4 minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over the vegetable mixture. Stir constantly and cook for 1 minute to eliminate raw flour taste and create a roux base.
04 - Gradually pour in chicken broth while stirring to prevent lumps. Add wild rice, dried thyme, bay leaf, black pepper, and a pinch of salt. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 35-40 minutes. Stir occasionally until rice is tender and has fully bloomed.
06 - Return cooked chicken to the pot. Stir in milk or half-and-half and grated Parmesan cheese. Cook 3-4 minutes until heated through and slightly thickened. Adjust seasoning with additional salt and pepper if desired.
07 - Remove and discard bay leaf. Ladle hot soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley if using.

# Expert Advice:

01 -
  • The wild rice adds this incredible nutty chew that makes every spoonful feel substantial and satisfying
  • It freezes beautifully, so you can make a big batch and suddenly have dinner sorted for multiple nights
02 -
  • Wild rice takes longer to cook than you expect, so do not rush the simmering step or you will end up with chewy, unappealing grains
  • The soup will continue to thicken as it sits, so if you are planning to serve it later you might want to add a splash more broth
03 -
  • Grate your Parmesan from a wedge instead of buying it pre grated, it makes a shocking difference in how well it melts into the soup
  • If you want the soup to be extra creamy, use half and half instead of whole milk but do not tell anyone I said that
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