Parmesan Mushroom Chicken Wild Rice Soup

The smell of mushrooms hitting hot butter still takes me back to my first apartment kitchen, where I learned that good soup requires patience. I burned that first batch, rushing the mushrooms and ending up with something gray and sad. Now I know better. Letting them brown properly gives this soup its deep, soulful flavor.

Last winter my sister came over feeling defeated by a terrible week at work. I made a double batch of this soup while she sat at the counter, complaining about everything. By the time we sat down with steaming bowls and crusty bread, she hadnt forgotten her problems, but they suddenly felt manageable. Food cant fix everything, but this soup comes close.

Ingredients

• 2 boneless skinless chicken breasts diced: Cutting them into bite sized pieces helps them cook evenly and absorb the soups flavors
• 1 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent proper melting, so buy a wedge and grate it yourself
• 1/2 cup heavy cream: This transforms the broth from thin to luxurious without making it heavy
• 3/4 cup wild rice rinsed: Wild rice needs thorough rinsing to remove any debris and ensure even cooking
• 2 tablespoons olive oil and 1 tablespoon unsalted butter: This combination gives you the butter flavor with the smoking point of olive oil
• 1 large yellow onion diced: The foundation of flavor, so take time to dice it evenly for consistent cooking
• 3 garlic cloves minced: Add this after the vegetables soften so it does not burn and turn bitter
• 3 medium carrots and 3 celery stalks sliced: Classic soup aromatics that provide sweetness and depth
• 300 g cremini or white mushrooms sliced: Cremini have more flavor than white buttons, but either works beautifully here
• 2 teaspoons fresh thyme leaves: Fresh thyme adds an earthy brightness that dried cannot replicate
• 1.5 liters low sodium chicken broth: Low sodium lets you control the seasoning properly
• 1/2 teaspoon black pepper and 1 teaspoon salt: Start with less, you can always add more at the end
• 2 tablespoons chopped fresh parsley: A bright finish that cuts through all that rich creaminess

Instructions

Build your flavor foundation:

Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until they start to soften and the kitchen smells amazing.

Develop deep mushroom flavor:

Add mushrooms and garlic, cooking for 6 to 8 minutes until mushrooms are tender and have released most of their liquid. Do not rush this step, it is where the soul of the soup lives.

Add the protein and grains:

Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes, letting the chicken start to turn white on the outside.

Create the soup:

Pour in chicken broth and bring everything to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice bursts open and chicken is cooked through.

Add the luxurious finish:

Remove the bay leaf and stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes, then taste and adjust salt and pepper as needed.

Serve with love:

Ladle into warm bowls and finish with fresh parsley and extra Parmesan. Watch how quickly silence falls over the table.

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This recipe became my go to when my neighbor had surgery last year. She texted me two days later saying the soup was the only thing that sounded good, and her husband had already asked when I would make more. There is something about wild rice and cream that feels like a hug in a bowl.

Making It Your Own

Sometimes I use rotisserie chicken when time is short, adding it in the last 10 minutes just to heat through. The texture is slightly different but the flavor is still wonderful. You can also swap spinach for the parsley in spring, or add a handful of kale for extra nutrition.

Perfecting The Texture

If you prefer a thicker soup, mash a few spoonfuls of the rice and vegetables against the side of the pot before adding the cream. For a lighter version, skip the cream entirely or use half and half instead. The Parmesan provides plenty of richness on its own.

Serving Suggestions

A crusty baguette for dunking is non negotiable in my house. The bread soaks up all that creamy broth and creates something magical. A simple green salad with vinaigrette cuts through the richness perfectly.

• Crush extra Parmesan on top right before serving so it melts slightly
• A squeeze of fresh lemon juice brightens everything beautifully
• This freezes exceptionally well for up to three months

Save

There are few things more satisfying than hearing someone say I need this recipe after one spoonful. This soup has that effect on people.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store in the refrigerator for up to 3 days. The wild rice will continue to absorb liquid, so you may need to add more broth when reheating.

→ Can I freeze this soup?

You can freeze it before adding the cream and Parmesan. Freeze the base for up to 3 months, then thaw, reheat, and stir in the dairy just before serving.

→ What can I substitute for wild rice?

Brown rice or a wild rice blend works well. Adjust cooking time accordingly as brown rice may take longer to become tender.

→ How do I make this vegetarian?

Replace the chicken with extra mushrooms or white beans, use vegetable broth instead of chicken broth, and skip the cream or use coconut milk for a dairy-free version.

→ Why is my soup too thick?

Wild rice absorbs lots of liquid as it cooks. Simply add more broth or water until you reach your desired consistency.