Parmesan Mushroom Chicken Wild Rice Soup (Printable Version)

Hearty, creamy soup with tender chicken, mushrooms, wild rice, and Parmesan—ready in 65 minutes.

# 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 wild rice, rinsed

→ Liquids

08 - 6 cups chicken broth (preferably low sodium)
09 - 1 cup whole milk or half-and-half

→ Dairy

10 - 1/2 cup 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 (optional)

17 - Chopped fresh parsley

# How To Make It:

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 5–6 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 4–5 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 35–40 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 3–4 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 Advice:

01 -
  • The wild rice keeps its satisfying chew even after simmering for nearly an hour, giving every spoonful texture that makes you slow down and actually taste what you are eating.
  • Something magical happens when Parmesan melts into the broth, creating this velvety richness that feels indulgent but somehow still light enough for seconds.
02 -
  • Wild rice takes significantly longer to cook than regular rice, and rushing this step will leave you with hard, chalky grains that ruin the texture.
  • The soup will continue thickening as it sits, so do not panic if it looks slightly thinner than you want when you first stir in the cheese.
03 -
  • Use rotisserie chicken if you are short on time, just add it during the last 5 minutes so it does not become rubbery.
  • For a vegetarian version, swap the chicken broth for vegetable and add some white beans for protein instead of the meat.
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