Parmesan Mushroom Chicken Wild Rice Soup

The first time I made this soup was during a particularly brutal February when my heating decided to take an unscheduled vacation. My kitchen became the only warm room in the house, and this soup became my reason to actually enjoy standing at the stove for an hour. The smell of mushrooms and butter filling up a cold apartment might just be one of the most comforting things in the world.

I served this to my brother who claims to hate soup as a food category and he went back for thirds. Watching someone silently work through a bowl while absentmindedly tearing apart crusty bread is the kind of dinner table victory that doesnt need words. Now he requests it every time he visits even in July.

Ingredients

• 2 boneless skinless chicken breasts: Dicing them yourself gives you more control over size and they cook more evenly than precut pieces
• 250 g cremini or white mushrooms: Cremini have deeper flavor but regular mushrooms work perfectly fine in a pinch
• 1 medium onion: Yellow onions become sweet when they cook down and balance the earthy mushrooms beautifully
• 2 medium carrots: They add subtle sweetness and those little orange flecks make everything feel homemade
• 2 celery stalks: Essential for that classic soup base flavor profile
• 3 cloves garlic: Freshly minced garlic makes a noticeable difference over jarred versions here
• 1 cup wild rice: Rinse it thoroughly until the water runs clear or your soup will turn muddy
• 6 cups chicken broth: Low sodium lets you control the salt level which is crucial since cheese adds plenty
• 1 cup whole milk or half and half: Half and half makes it incredibly rich but whole milk keeps it lighter while still creamy
• 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself pre grated cheese resists melting and leaves you with grainy soup
• 3 tbsp unsalted butter: Unsalted gives you complete control over seasoning since both broth and cheese bring salt
• 2 tbsp all purpose flour: This creates the silky base without feeling heavy or gloppy
• 1 tsp dried thyme: Thyme and mushrooms are one of those flavor marriages that just works
• 1 bay leaf: Do not forget to fish this out before serving unless you want an exciting crunch surprise
• 1/2 tsp freshly ground black pepper: Freshly cracked pepper has aromatic compounds that preground lost years ago
• Salt to taste: Wait until the end to adjust since cheese and broth both bring significant saltiness
• Chopped fresh parsley optional: Mostly for making it look like you put effort in which is sometimes half the battle

Instructions

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

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Brown the chicken first:

Melt 2 tablespoons butter in a large pot over medium heat then add diced chicken and cook until lightly browned and cooked through about 5 to 6 minutes. Transfer to a plate and do not wipe out the pot because all those browned bits are going to make your soup taste amazing.

Build the flavor base:

Add the remaining butter to the pot and sauté the onion carrots and celery for 4 to 5 minutes until softened. Add mushrooms and garlic and cook another 4 minutes until mushrooms release their moisture and start to brown.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This step is what transforms it from broth with vegetables into an actual creamy soup.

Add liquids and simmer:

Gradually pour in the chicken broth while stirring to prevent lumps then add wild rice thyme bay leaf black pepper and a pinch of salt. Bring to a boil then reduce heat to low cover and simmer for 35 to 40 minutes until rice is tender.

Finish with creaminess:

Return chicken to the pot then stir in milk and Parmesan cheese. Cook for 3 to 4 minutes until heated through and slightly thickened then adjust seasoning with more salt and pepper if needed. Remove bay leaf and serve with extra Parmesan and parsley.

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This recipe became my go to sick day food after I realized it freezes beautifully and reheats without losing texture. Theres something profoundly healing about a soup that tastes like it was made with intention even when you barely had the energy to stand upright.

Making It Your Own

I have made this with brown rice mixed into the wild rice and honestly loved the extra nuttiness it brings. A mix of wild and brown rice gives you more texture variety while keeping that distinctive wild rice flavor.

Time Saving Shortcuts

Rotisserie chicken works beautifully here and cuts your active cooking time down significantly. Just add it during the last 10 minutes of simmering so it heats through without becoming tough or dry.

Serving Suggestions

A crusty baguette or sourdough bread is practically mandatory for soaking up every last drop. The soup has enough body to stand alone but a simple green salad with vinaigrette cuts through the richness nicely.

• Sauvignon Blanc or Pinot Grigio complement the creamy texture without overwhelming the mushrooms
• A glass of crisp apple cider feels surprisingly right alongside the earthy flavors
• Crumbled bacon on top adds smoky depth if you want to make it feel extra indulgent

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There is nothing quite like watching someone close their eyes and make that small appreciative noise after their first spoonful. That is the moment cooking feels less like a chore and more like giving someone a hug they did not know they needed.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store in the refrigerator for up to 3 days. The rice may absorb more liquid, so add extra broth when reheating to reach desired consistency.

→ Can I freeze this soup?

Freezing works best before adding the dairy. Cool the soup completely, omit the milk and Parmesan, then freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat, and stir in the milk and cheese.

→ What type of rice works best?

Wild rice provides the best texture and nutty flavor, but you can blend it with brown rice for extra depth. Avoid white rice as it becomes too soft during the long simmering time.

→ How do I make this vegetarian?

Replace the chicken with extra mushrooms or white beans, use vegetable broth instead of chicken broth, and skip the chicken entirely. The Parmesan still provides plenty of savory richness.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works perfectly and cuts down on prep time. Simply shred or dice the cooked meat and add it during the last 5 minutes of simmering to heat through.

→ Why is my soup not thickening?

The soup naturally thickens as the wild rice releases starch. If needed, create a slurry with equal parts butter and flour, whisk into the simmering soup, and cook for an additional 5 minutes. Simmering uncovered also helps reduce liquid.