Parmesan Mushroom Chicken Wild Rice Soup

When the air turns crisp and the evenings grow longer, nothing provides comfort quite like a steaming bowl of soup. This Parmesan Mushroom Chicken and Wild Rice Soup is a masterclass in textures and flavors, blending the earthiness of cremini mushrooms with the nutty bite of wild rice and the savory richness of freshly grated Parmesan cheese. It is a hearty, wholesome meal that warms you from the inside out.

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The foundation of this soup is a classic mirepoix sautéed in butter, which creates a deep aromatic base. As the mushrooms brown and release their moisture, they develop a concentrated flavor that pairs perfectly with the tender chicken breasts. Whether you are hosting a casual dinner or looking for a reliable weeknight staple, this recipe is sure to become a cold-weather favorite.

Ingredients

• Proteins: 2 boneless, skinless chicken breasts (about 400 g), diced
• Vegetables: 250 g cremini or white mushrooms, sliced; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
• Grains: 1 cup (180 g) wild rice, rinsed
• Liquids: 6 cups (1.5 L) chicken broth (preferably low sodium); 1 cup (240 ml) whole milk or half-and-half
• Dairy: 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
• Fats: 3 tbsp unsalted butter
• Thickeners: 2 tbsp all-purpose flour (or gluten-free flour blend)
• Herbs & Seasonings: 1 tsp dried thyme, 1 bay leaf, 1/2 tsp freshly ground black pepper, Salt to taste
• Garnish: Chopped fresh parsley

Instructions

Step 1

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.

Step 2

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.

Step 3

Sprinkle the flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.

Step 4

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.

Step 5

Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until the rice is tender.

Step 6

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.

Step 7

Remove the bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.

Zusatztipps für die Zubereitung

For extra depth, use a mix of wild and brown rice. If you prefer a thicker soup, you can increase the flour by another tablespoon or reduce the broth slightly during the simmering process. Be sure to stir occasionally so the rice doesn't stick to the bottom of the pot.

Varianten und Anpassungen

To save time on busy weeknights, you can substitute the chicken breasts with shredded rotisserie chicken added at the final step. For a vegetarian version, simply omit the chicken and use a rich vegetable broth instead. If you require a gluten-free option, ensure you use a gluten-free flour blend for thickening.

Serviervorschläge

This soup is best enjoyed alongside a thick slice of warm, crusty bread to soak up every drop of the creamy broth. For a complete dining experience, pair it with a crisp white wine such as Sauvignon Blanc, which cuts through the richness of the Parmesan and cream beautifully.

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Gather your loved ones and ladle out generous portions of this rustic soup. With its earthy aroma and creamy finish, it is a dish that turns a simple dinner into a special occasion. Enjoy the warmth and flavor in every spoonful.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 2 days in advance and refrigerate. The wild rice will absorb some liquid, so add extra broth when reheating to reach desired consistency.

→ Is wild rice the same as regular rice?

Wild rice is actually a semi-aquatic grass native to North America, not true rice. It has a chewy texture, nutty flavor, and takes longer to cook than regular rice.

→ Can I freeze this soup?

Freeze without the milk and Parmesan for best results. Add those when reheating. The dairy can separate when frozen and thawed, affecting texture.

→ What can I substitute for wild rice?

Brown rice works well and provides similar chewiness. A blend of wild and brown rice adds depth. For quicker cooking, use parboiled rice but reduce simmering time.

→ How do I make it vegetarian?

Replace chicken with extra mushrooms or white beans, swap chicken broth for vegetable broth, and use nutritional yeast instead of Parmesan or skip it entirely.

→ Why is my soup too thick?

The flour and rice naturally thicken as they cook. Simply add more warm broth, a quarter cup at a time, until you reach your preferred consistency.