Parmesan Mushroom Chicken Wild Rice Soup (Print Version)

Hearty soup with tender chicken, mushrooms, wild rice, and Parmesan in a creamy, umami-rich broth. Comfort in a bowl.

# What You Need:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
02 - 1 cup (3.5 oz) freshly grated Parmesan cheese
03 - 1/2 cup heavy cream

→ Grains

04 - 3/4 cup wild rice, rinsed

→ Vegetables

05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 3 medium carrots, peeled and sliced
10 - 3 celery stalks, sliced
11 - 10 oz cremini or white mushrooms, sliced
12 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
13 - 1 bay leaf

→ Liquids

14 - 6 cups low-sodium chicken broth

→ Seasonings

15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, plus more to taste
17 - 2 tablespoons chopped fresh parsley for garnish

# How-To Steps:

01 - Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add sliced mushrooms and minced garlic to the pot. Cook for 6 to 8 minutes until mushrooms are tender and most liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally to combine ingredients.
04 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice is tender and chicken is cooked through.
05 - Remove bay leaf from pot. Stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Ladle soup into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.

# Expert Hints:

01 -
  • The wild rice gives you actual substance and texture, not just broth with floating things.
  • Umami from the mushrooms and Parmesan makes your taste buds feel genuinely satisfied.
  • It's one of those soups that tastes fancier than the effort you actually put in.
02 -
  • Don't skip rinsing the wild rice or you'll end up with a gritty soup that tastes like dust.
  • If your soup seems too thick after the rice cooks, thin it with a splash of broth or cream rather than adding more liquid during cooking.
03 -
  • Toast your wild rice in the pot with oil before adding liquid to bring out its natural nutty flavor and reduce cooking time by a few minutes.
  • Stir the Parmesan in slowly off the heat after removing the pot from the burner to prevent it from clumping or becoming grainy.
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