Parmesan Mushroom Chicken Wild Rice Soup (Printable)

Creamy soup featuring tender chicken, earthy mushrooms, nutty wild rice, and savory Parmesan cheese for satisfying comfort meals.

# Ingredient 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 - 0.5 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 - 0.5 teaspoon freshly ground black pepper
16 - Salt to taste
17 - Chopped fresh parsley for garnish

# Steps:

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, about 5 to 6 minutes. Transfer to a plate and set aside.
02 - Add the remaining 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 or half-and-half and Parmesan cheese. Cook for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with more 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.

# Tips from the Pros:

01 -
  • The wild rice keeps its texture beautifully, so you get this satisfying chew in every spoonful
  • It somehow tastes even better the next day, making it the ultimate leftover situation
  • The Parmesan melts into the broth creating this subtle savory depth that people can\'t quite put their finger on
02 -
  • I once skipped the step of sautéing the mushrooms until browned and the soup had this weird earthy raw flavor I couldn\'t fix
  • Wild rice takes longer to cook than you expect, so don\'t rush that simmer time or you\'ll end up with crunchy rice
  • The soup continues thickening as it cools, so don\'t panic if it looks slightly thinner than you want right off the stove
03 -
  • Use a box grater for your Parmesan instead of pre shredded, the texture difference makes a noticeable impact on how smoothly it incorporates
  • If you want the soup extra creamy, replace some of the milk with additional half and half or even a splash of heavy cream at the very end
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