Parmesan Mushroom Chicken Wild Rice

There's something about a bowl of wild rice soup that stops time on a grey afternoon. I discovered this particular version while reorganizing my spice rack—thyme tumbled out, and suddenly I was remembering a friend's kitchen, steam rising from a pot, that unmistakable aroma of mushrooms browning in butter. I decided to recreate it that same day, and what emerged was this creamy, deeply satisfying soup that tastes like someone who knows you well decided to cook.

I made this for my sister the first time snow actually stuck to the ground last winter. She arrived cold and tired from work, and I ladled it into her favorite bowl—the one with the tiny blue flowers. She closed her eyes after the first spoonful, and that's when I knew the recipe was worth keeping.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g), diced: Dicing them small means they cook quickly and distribute evenly throughout the soup—no tough, stringy pieces.
• Cremini or white mushrooms (250 g), sliced: Cremini have earthier flavor than white buttons, but either works; slice them thick enough to keep their shape when they soften.
• Onion (1 medium), diced: This is your aromatic foundation, so don't skip the sauté step—it sweetens as it cooks.
• Carrots (2 medium), diced: They add natural sweetness and color; dicing them smaller ensures they soften at the same pace as everything else.
• Celery stalks (2), diced: The unsung hero of this soup—it provides a subtle herbaceous note without overpowering.
• Garlic (3 cloves), minced: Add it after the mushrooms or it'll burn and turn bitter on you.
• Wild rice (1 cup, 180 g), rinsed: Rinsing removes starch and prevents a gummy result; it needs the full 35-40 minutes to become tender.
• Chicken broth (6 cups, 1.5 L), preferably low sodium: Low sodium lets you control saltiness as you go—I learned this the hard way with an overly salty batch.
• Whole milk or half-and-half (1 cup, 240 ml): Half-and-half makes it silkier, but whole milk keeps it lighter; add it at the end so it won't curdle.
• Freshly grated Parmesan cheese (1/2 cup, 50 g), plus extra for serving: Grate it yourself just before using—pre-grated contains anti-caking agents that won't melt as smoothly.
• Unsalted butter (3 tbsp): Unsalted gives you control over salt levels and lets the other flavors shine.
• All-purpose flour (2 tbsp) or gluten-free flour blend: This creates a roux that thickens without clumping; stir it constantly for one minute to cook out the raw taste.
• Dried thyme (1 tsp): Thyme is woody and slightly minty—it's the signature herb in this soup.
• Bay leaf (1): Always remember to fish this out before serving, or leave it in if you live dangerously.
• Freshly ground black pepper (1/2 tsp): Freshly ground pepper tastes brighter than pre-ground—it matters here.
• Salt, to taste: Taste as you go; you'll need more than you think once the Parmesan goes in.
• Chopped fresh parsley (optional garnish): It looks pretty and adds a fresh note that cuts through the richness.

Instructions

Brown the chicken first:

Melt 2 tablespoons of butter in your pot over medium heat and add the diced chicken. You'll hear it sizzle immediately—let it cook undisturbed for a few minutes so it browns instead of steaming. Once it's opaque throughout (about 5–6 minutes), transfer it to a plate.

Build your aromatics:

Add the remaining tablespoon of butter and then the onion, carrot, and celery. These need 4–5 minutes to soften and lose their raw edge, stirring occasionally. After they start looking translucent, add the mushrooms and garlic—you'll watch the mushrooms release their moisture and begin to brown, which is when the real flavor starts happening.

Make your roux:

Sprinkle the flour over everything and stir constantly for exactly one minute. This cooks out the raw flour taste and prevents lumps when you add the broth—this is non-negotiable.

Deglaze and build the base:

Gradually pour in the chicken broth while stirring, making sure you scrape up any browned bits stuck to the bottom. Add the rinsed wild rice, thyme, bay leaf, pepper, and a pinch of salt.

Simmer the rice:

Bring everything to a boil, then immediately reduce the heat to low and cover. Simmer for 35–40 minutes, stirring occasionally—the wild rice takes time to become truly tender, and you'll know it's ready when the grains have split slightly open.

Finish with cream and cheese:

Return the chicken to the pot, then stir in the milk and Parmesan cheese. Let it cook for another 3–4 minutes until it's heated through and silky—the Parmesan will dissolve and thicken the soup slightly.

Taste and serve:

Fish out the bay leaf, taste, and adjust salt and pepper if needed. Ladle into bowls and top with extra Parmesan and fresh parsley if you want it to look intentional.

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The best part about this soup is how it fills your whole kitchen with warmth while it's cooking. My neighbor could smell it from three houses down and showed up at my door with a sheepish smile—I made her a bowl, and she came back the next day asking for the recipe.

Why Wild Rice Matters

Wild rice isn't actually rice—it's a grass seed, which is why it has that slightly nutty, almost earthy flavor that regular white rice can't touch. It also has more texture and substance, so it makes the soup feel heartier. The downside is it takes longer to cook, but I find it's worth the wait because it doesn't get mushy the way some grains do.

The Mushroom Question

I've made this with cremini, white buttons, and even a mix of cremini and portobello, and the soup changes slightly each time. Cremini have the most flavor, but white buttons are milder and let the chicken shine more. If you're feeling fancy, a small handful of dried porcini mushrooms soaked in warm water adds incredible depth—just stir the soaking liquid in with the broth.

Make It Your Own

This soup is flexible enough to adapt to what you have and what you're craving. Some nights I make it richer with half-and-half instead of milk, and other times I stretch it further by adding more broth. One winter I added a handful of fresh spinach at the very end, and it turned into something entirely new while still feeling like the same comforting bowl.

• For vegetarian version, use vegetable broth and add a handful of diced zucchini or mushrooms to replace the chicken.
• Leftover rotisserie chicken works beautifully if you don't want to cook chicken from scratch.
• Store it covered in the refrigerator for up to three days, or freeze for up to two months.

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This soup has become my answer to most things—a rough day, a visitor who needs feeding, a moment when the weather turns cold. It asks for your attention while cooking, but rewards you with something that tastes like care.

Your Questions Answered

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made a day ahead. Store in the refrigerator for up to 3 days, though the wild rice will continue to soften. If freezing, leave out the dairy and add it when reheating.

→ What type of mushrooms work best?

Cremini mushrooms offer the best earthy flavor and meaty texture. White button mushrooms are a fine substitute. For more depth, try shiitake or a blend of wild mushrooms. Avoid very delicate varieties that might disintegrate during simmering.

→ Can I use leftover cooked chicken?

Yes, shredded rotisserie chicken or leftover cooked chicken works perfectly. Add it during the last 5 minutes of simmering just to heat through—no need to brown it first. This shortcut reduces total time by about 15 minutes.

→ How do I make it gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry. Ensure your chicken broth is certified gluten-free, as some brands contain wheat-based thickeners. The wild rice itself is naturally gluten-free.

→ Why is my soup too thin?

If your soup is thinner than desired, create a slurry with equal parts softened butter and flour, whisk it in, and simmer for 5 minutes. Alternatively, mash a portion of the cooked rice against the pot's side to release starch, or simply let it simmer uncovered longer to reduce.

→ Can I substitute the wild rice?

Wild rice provides unique nutty flavor and chewy texture. Brown rice is the closest substitute but requires longer cooking time. For quicker options, try basmati or converted rice, adjusting cooking time to 20-25 minutes. The soup's character will change slightly.