Pin It The snow was falling sideways against my kitchen window last February when I first threw this soup together. I had no plan, just half a rotisserie chicken, a bag of wild rice I\'d bought on impulse, and a serious craving for something that felt like a warm blanket in bowl form. My roommate walked in mid-simmer, took one deep breath, and immediately asked what I was making. That\'s when I knew this wasn\'t just soup, it was the kind of dinner that makes people pause in the doorway.
I made this for my parents during their visit last autumn. My dad, who typically tolerates soup but never requests it, went back for seconds and actually asked if there was enough to pack some for his lunch the next day. My mom sat at the table longer than usual, just holding her warm bowl and watching the steam curl up toward the ceiling. Sometimes food does more than feed people.
Ingredients
- Chicken breasts: I like cutting them into bite sized pieces while they\'re still slightly frozen, makes for cleaner cuts and more even cooking
- Cremini mushrooms: Their earthy flavor develops beautifully when sautéed until they\'ve released all their moisture and started turning golden
- Wild rice: Rinse it thoroughly until the water runs clear, otherwise your soup will end up looking oddly cloudy
- Chicken broth: Low sodium gives you control over the final seasoning, plus you can always add more salt but you can\'t take it away
- Parmesan cheese: Freshly grated melts completely into the soup, while the pre shredded stuff often stays stubbornly separated
- Butter: The foundation of everything good happening in that pot
- All purpose flour: Just enough to thicken the broth without turning it into gravy
- Dried thyme: This herb bridges the gap between the chicken and mushrooms beautifully
- Whole milk or half and half: Half and half makes it richer, but whole milk keeps it lighter while still creamy
Instructions
- Cook the chicken first:
- Melt 2 tablespoons butter in your large pot over medium heat, add the diced chicken, and let it cook until it\'s golden on the outside and cooked through, about 5 to 6 minutes. Set it aside on a plate, those browned bits left behind are going to add so much flavor later.
- Build your vegetable base:
- Add that remaining tablespoon of butter to the same pot, toss in the onion, carrots, and celery, and sauté them for 4 to 5 minutes until they\'ve softened and smell amazing. Add the mushrooms and garlic, cooking another 4 minutes until the mushrooms have released their moisture and started to brown.
- Make your roux:
- Sprinkle the flour over all those beautiful vegetables, stirring constantly for 1 full minute. This step removes the raw flour taste and starts the thickening process before any liquid even touches the pot.
- Add your liquids and rice:
- Pour in the chicken broth gradually while stirring, then add the wild rice, thyme, bay leaf, black pepper, and a pinch of salt. Bring everything to a boil, then reduce the heat to low, cover it, and let it simmer for 35 to 40 minutes until the rice is tender and the kitchen smells incredible.
- Finish with cream and cheese:
- Stir the cooked chicken back into the pot, then pour in the milk and Parmesan cheese. Let it cook for just 3 to 4 more minutes until everything is heated through and the soup has thickened slightly. Taste it, adjust the salt and pepper if needed, and fish out that bay leaf before serving.
Pin It Last week, I brought a container of this to my friend who\'s recovering from surgery. She texted me three hours later saying it was the first thing she\'d actually wanted to eat in days, and could I please leave the recipe on her counter. There\'s something about this combination of flavors that feels like home, no matter whose kitchen you\'re standing in.
Make It Your Own
I\'ve played around with this recipe enough to know what works and what doesn\'t. Sometimes I use half wild rice and half brown rice for a nuttier flavor profile. Other times, when I\'m short on time, a rotisserie chicken from the store works perfectly fine, just skip that first cooking step and add the shredded meat in with the rice.
Serving Suggestions
This soup demands to be served with crusty bread, something substantial enough to dunk into each bowl. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, though honestly, I\'ve eaten it straight from a mug on the couch watching Netflix more times than I care to admit. Sometimes comfort food doesn\'t need to be fancy.
Storage and Reheating
The soup keeps beautifully in the refrigerator for up to four days, and I swear it tastes even better on day two when all those flavors have had time to really get to know each other. When reheating, add a splash of milk or broth because it will have thickened considerably in the fridge.
- Freeze individual portions for those nights when cooking feels impossible
- The rice will absorb more liquid as it sits, so don\'t worry if it looks thick the next day
- Reheat gently over medium low heat, stirring frequently to prevent the dairy from separating
Pin It Sometimes the simplest recipes become the ones we return to again and again, not because they\'re fancy, but because they work. This soup has become my go to for everything from Tuesday dinner to bringing dinner to a friend who needs it most.
Recipe FAQs
- → Can I use regular white rice instead of wild rice?
Yes, white rice cooks faster (about 15-20 minutes) compared to wild rice's 35-40 minutes. Adjust simmering time accordingly, or use a combination of both for added texture and nutty flavor.
- → How do I make this soup vegetarian?
Omit the chicken and substitute vegetable broth for chicken broth. You can add extra vegetables like zucchini, spinach, or mushrooms to maintain heartiness and protein content.
- → Can I prepare this ahead of time?
Yes, this soup stores well in the refrigerator for 3-4 days and freezes for up to 2 months. Reheat gently on the stovetop, adding a splash of broth if the consistency thickens too much.
- → What's the best way to thicken the soup?
The flour roux in step 3 creates a smooth thickening base. For extra body, increase flour to 3 tablespoons or reduce broth slightly. Avoid overcooking to prevent a pasty texture.
- → Is this soup gluten-free?
Yes, when using gluten-free flour blend instead of all-purpose flour. Always verify your chicken broth is certified gluten-free, as some brands contain hidden gluten.
- → How can I add more flavor depth?
Toast the wild rice before cooking, use a mix of wild and brown rice, add fresh herbs like sage or rosemary, or finish with a splash of dry white wine before adding the milk.