Parmesan Mushroom Chicken Wild Rice Soup (Printable)

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

# What You Need:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
02 - 1 cup 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, plus more to taste
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 onion, carrots, and celery. Sauté for 5 minutes until starting to soften.
02 - Add mushrooms and 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.
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. Stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Ladle into bowls and garnish with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The umami explosion comes from patiently browned mushrooms and real Parmesan, not shortcuts
  • Wild rice holds its texture perfectly, making leftovers just as good as day one
  • One pot feeds a crowd or provides dinner for days
02 -
  • Wild rice cooking times vary wildly by brand, so start checking at 35 minutes to avoid mushy grains
  • The soup will continue thickening as it sits, so the broth might look thinner than expected initially
  • Parmesan varies in saltiness, always taste before adding more salt at the end
03 -
  • Grate your Parmesan from a wedge, the flavor difference is worth the extra effort
  • Let the soup rest for 10 minutes off the heat before serving, the flavors really marry
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