Parmesan Mushroom Chicken Wild Rice Soup (Printable)

Hearty chicken and wild rice simmered with mushrooms in a rich, creamy Parmesan broth for ultimate comfort.

# Ingredient list:

→ 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
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

# Step-by-Step Guide:

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add mushrooms and garlic to the pot. Cook for 6 to 8 minutes until mushrooms are tender and excess liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally to combine ingredients.
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 from the pot. Stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Ladle soup into serving bowls. Garnish with fresh parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like comfort but feels elegant enough to serve guests without apology.
  • The wild rice gives it real substance while the Parmesan adds a savory depth that makes people ask for the recipe.
  • One pot, minimal cleanup, and it actually gets better if you reheat it the next day.
02 -
  • Don't rush the mushroom step—waiting for that liquid to evaporate transforms them from watery to deeply flavored, and that makes all the difference.
  • Grating your own Parmesan is not pretentious; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the cream.
  • The wild rice needs every minute of those 40 to 45 minutes, so don't try to shortcut it or you'll end up with crunchy, undercooked grains.
03 -
  • If you're short on time, rotisserie chicken works wonderfully—just shred it and stir it in during the cream and cheese step instead of cooking it from raw.
  • For extra richness without more cream, melt a knob of good butter into your finished bowl just before serving.
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