Parmesan Mushroom Chicken Wild Rice (Printer-friendly)

Creamy soup with chicken, mushrooms, wild rice, and Parmesan in a rich, comforting broth.

# 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 and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 0.5 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, 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 Hints:

01 -
  • The wild rice gives it substance and nuttiness that makes this feel like a full meal, not just a starter.
  • Cremini mushrooms and Parmesan create an umami depth that somehow makes you feel like you're eating something restaurant-quality in your own kitchen.
  • It freezes beautifully, so you can make a big batch and have comfort waiting for you on rough days.
02 -
  • Add the milk at the very end and gently—cream-based soups can separate or curdle if you boil them hard, something I discovered the embarrassing way my second attempt.
  • Wild rice genuinely needs 35–40 minutes; don't try to rush it or you'll end up with crunchy rice that never softens properly.
03 -
  • Grate your Parmesan fresh and right before using—it melts smoother than the pre-grated kind, which contains anti-caking agents.
  • If your soup is too thin at the end, mix a tablespoon of flour with a little cold water to make a paste, stir it in, and simmer for another minute; if it's too thick, add more broth or milk.
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