Parmesan Mushroom Chicken Wild Rice Soup (Printer-Friendly)

Hearty bowl with tender chicken, earthy mushrooms, wild rice, and Parmesan in a creamy broth.

# What You’ll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, 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 - 1/2 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 and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt to taste

→ Garnish

17 - Chopped fresh parsley, optional

# How-To 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, approximately 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 Advice:

01 -
  • It tastes like someone who knows you well decided to cook.
  • Wild rice gives it an earthy sophistication that regular chicken soup never quite reaches.
  • The Parmesan melts into the broth so quietly you almost don't notice the richness until the second spoonful.
02 -
  • Don't skip the flour-cooking step or you'll taste raw flour, which ruins the whole experience no matter how good everything else is.
  • Stir the broth in gradually to prevent lumps; rushing this moment creates texture problems you'll regret.
  • Taste before adding more salt because the Parmesan contributes saltiness that reveals itself as the soup cools slightly.
03 -
  • For a thicker soup, whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last minute of cooking.
  • Make a double batch and freeze half in individual containers for mornings when you want something ready and restorative.
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