Parmesan Mushroom Chicken Wild Rice Soup

When the air turns crisp, there is nothing more inviting than a bowl of Parmesan Mushroom Chicken and Wild Rice Soup. This comforting, creamy dish brings together tender chicken, earthy cremini mushrooms, and the distinctively nutty texture of wild rice in a savory, Parmesan-infused broth. It is a hearty meal that promises to satisfy and warm you with every flavorful spoonful.

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This soup is a perfect example of how simple ingredients like butter, garlic, and thyme can transform a basic broth into something spectacular. By sautéing the vegetables and mushrooms until they are deeply browned, you build layers of flavor that perfectly complement the richness of the grated Parmesan cheese and the smoothness of the cream.

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, and salt to taste
• Garnish (optional): 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 of flavor, try using a mix of wild and brown rice. If you are in a hurry, you can easily substitute the chicken breasts with pre-cooked rotisserie chicken, adding it in the final steps just to heat through.

Varianten und Anpassungen

To create a vegetarian version, omit the chicken and use a flavorful vegetable broth. For those who prefer a much thicker consistency, simply increase the amount of flour used in the roux or allow the broth to reduce slightly more during the simmering stage.

Serviervorschläge

This soup is best enjoyed with a side of warm, crusty bread to soak up the creamy broth. Pair it with a crisp white wine, such as a Sauvignon Blanc, to cut through the richness of the dairy and cheese.

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Once you serve this Parmesan Mushroom Chicken and Wild Rice Soup, it is sure to become a seasonal favorite. The combination of wholesome ingredients and classic flavors makes for a meal that is as nourishing as it is delicious.

Recipe Questions & Answers

→ Can I make this soup vegetarian?

Yes, simply omit the chicken and substitute vegetable broth for the chicken broth. You may want to add extra vegetables or legumes to maintain heartiness and protein content.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. The rice will continue absorbing liquid, so you may need to add extra broth when reheating. Freeze for up to 3 months, though the rice texture may soften slightly.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during the final 5 minutes of simmering, just long enough to heat through. This shortcut reduces prep time significantly.

→ What type of rice works best?

Wild rice provides the best texture and nutty flavor, but a blend of wild and brown rice adds wonderful depth. Avoid white rice as it becomes too soft during the long simmer time.

→ How can I make this soup thicker?

Increase the flour to 3 tablespoons when making the roux, or simmer uncovered for the last 10 minutes to reduce liquid. You can also mash some of the cooked rice against the pot's side to release starch for natural thickening.

→ Can I use milk alternatives?

Yes, unsweetened almond milk or cashew milk work well, though the soup will be slightly less rich. Coconut milk adds subtle flavor but may alter the taste profile. For creaminess without dairy, try pureed white beans.