Parmesan Mushroom Chicken Wild Rice Soup (Printable)

A rich, comforting soup with tender chicken, earthy mushrooms, wild rice, and Parmesan. Perfect for cold nights.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 9 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 (6.5 oz) wild rice, rinsed

→ Liquids

08 - 6 cups (48 fl oz) chicken broth, preferably low sodium
09 - 1 cup (8 fl oz) whole milk or half-and-half

→ Dairy

10 - 1/2 cup (2 oz) freshly grated Parmesan cheese, plus extra for serving

→ Fats

11 - 3 tbsp unsalted butter

→ Thickeners

12 - 2 tbsp all-purpose flour or gluten-free flour blend

→ Herbs & Seasonings

13 - 1 tsp dried thyme
14 - 1 bay leaf
15 - 1/2 tsp freshly ground black pepper
16 - Salt, to taste

→ Garnish

17 - Chopped fresh parsley

# How to Make It:

01 - Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add diced chicken and cook until lightly browned and cooked through, about 5–6 minutes. Transfer to a plate and set aside.
02 - Add remaining butter to the pot. Sauté onion, carrots, and celery for 4–5 minutes until softened. Add mushrooms and garlic; cook 4 more minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over vegetables. Stir and cook for 1 minute to remove raw flour taste.
04 - Gradually pour in chicken broth while stirring to prevent lumps. Add wild rice, thyme, bay leaf, black pepper, and pinch of salt.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until rice is tender.
06 - Return cooked chicken to pot. Stir in milk and Parmesan cheese. Cook 3–4 minutes until heated through and slightly thickened. Adjust seasoning with additional salt and pepper if needed.
07 - Remove bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The wild rice gives each spoonful this satisfying chew that regular rice just cant match
  • Everything cooks in one pot, which means less cleanup and more time wrapped in a blanket
02 -
  • The soup will thicken as it cools, so don't panic if it looks thinner than you want right off the stove
  • Wild rice sometimes takes longer to cook than the package says, so taste it before adding the milk and cheese
03 -
  • Use a box grater for the Parmesan instead of a microplane. The slightly larger shreds melt more slowly, leaving little pockets of salty cheese throughout the soup.
  • If you're making this ahead, cook everything except the milk and cheese, then reheat and add those last. The dairy can separate if you freeze or refrigerate it too long.
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