Parmesan Mushroom Chicken Wild Rice Soup (Printable Version)

Creamy soup loaded with chicken, mushrooms, wild rice, and Parmesan for ultimate comfort.

# What You'll Need:

→ 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, optional

# How to Make It:

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.

# Expert Tips:

01 -
  • It comes together in just over an hour and feels like you've been simmering it all day.
  • The wild rice stays chewy instead of mushy, giving every spoonful actual texture.
  • You can absolutely use rotisserie chicken if you want to cut corners, and nobody will know.
02 -
  • If you skip browning the chicken first, it will turn pale and tough instead of staying tender, so don't let time pressure make you skip this step.
  • Wild rice takes longer to cook than regular rice, which is why you cook it in the broth instead of separately, and it genuinely tastes better this way because it absorbs all the flavor.
  • Adding the milk at the very end keeps it from curdling or separating, especially if your broth is on the salty side.
03 -
  • Grate your Parmesan fresh the day you're making this because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the cream.
  • If you're making this ahead, store the soup and Parmesan separately, adding the cheese only when you reheat it so it doesn't break down or taste grainy.
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