Creamy soup loaded with chicken, mushrooms, wild rice, and Parmesan for ultimate comfort.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), diced into bite-sized pieces
→ Vegetables
02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 medium onion, finely diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 1 cup wild rice, thoroughly 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 additional for serving
→ Fats
11 - 3 tablespoons unsalted butter, divided
→ Thickeners
12 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt to taste
→ Garnish
17 - Fresh chopped parsley for serving
# 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, approximately 5–6 minutes. Transfer to a plate and set aside.
02 - Add remaining 1 tablespoon butter to the pot. Cook onion, carrots, and celery for 4–5 minutes until softened. Add mushrooms and garlic; continue cooking for 4 minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over vegetables, stirring constantly to coat. Cook for 1 minute to eliminate raw flour taste and create a smooth base.
04 - Gradually pour in chicken broth while stirring to prevent lumps. Add wild rice, thyme, bay leaf, black pepper, and a pinch of salt. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 35–40 minutes, stirring occasionally, until wild rice is tender and has burst open.
06 - Return cooked chicken to pot. Stir in milk and Parmesan cheese. Cook for 3–4 minutes until heated through and slightly thickened. Remove bay leaf, adjust seasoning if needed, and serve hot with additional Parmesan and parsley.
