Parmesan Mushroom Chicken Wild Rice Soup (Printable format)

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

# What You’ll Need:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
02 - 1 cup (3.5 oz) 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 thyme
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

# Directions:

01 - Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add sliced mushrooms and minced garlic to the pot. Cook for 6 to 8 minutes until mushrooms are tender and most of their released liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes while stirring occasionally to coat ingredients with oil.
04 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 40 to 45 minutes until wild rice is tender and chicken is cooked through.
05 - Remove the bay leaf. Stir in heavy cream and grated Parmesan cheese. Simmer uncovered for 5 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Ladle soup into bowls and garnish with fresh parsley and additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The Parmesan melts into the broth to create a silky depth that regular salt just cannot mimic.
  • Wild rice provides a satisfying chew that keeps the soup from feeling like just another thin broth.
02 -
  • Wait until the very end to add the salt because the Parmesan brings a significant amount of brine on its own.
  • Wild rice takes much longer to cook than white rice so do not rush the simmering process or you will have crunchy grains.
03 -
  • Keep the Parmesan rind and throw it into the pot while the rice simmers for an extra boost of umami.
  • If the soup thickens too much while sitting, stir in a little warm water to loosen the broth back to its original glory.
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