Parmesan Mushroom Chicken Wild Rice Soup

The steam rising from my Dutch oven that first gray November afternoon made the whole house smell like butter and garlic. My roommate poked her head into the kitchen, asking what magic I was conjuring, and I honestly had to laugh because it was just chicken and rice with whatever mushrooms I'd grabbed from the discount bin. Sometimes the most unassuming ingredients transform into something that makes people pause mid-conversation and ask for seconds.

I served this to my dad last winter when he was recovering from surgery and couldnt stomach anything too heavy. He finished his bowl, looked at me with total surprise, and asked if there was any more left in the pot. That quiet satisfaction of watching someone find comfort in something you made with your own hands, thats what keeps me coming back to this recipe year after year.

Ingredients

• 2 boneless skinless chicken breasts diced: Cutting the chicken into bite sized pieces before cooking means it absorbs more flavor and cooks evenly throughout the soup
• 250 g cremini or white mushrooms sliced: Cremini mushrooms have a deeper earthier flavor than white buttons but either works beautifully here
• 1 medium onion diced: The foundation of flavor that sweetens as it cooks and blends seamlessly into the creamy broth
• 2 medium carrots diced: They add natural sweetness and pretty orange flecks throughout the soup
• 2 celery stalks diced: Essential for that classic soup base aroma and subtle crunch
• 3 cloves garlic minced: Fresh garlic is non negotiable here it blooms in the butter and infuses the whole pot
• 1 cup wild rice rinsed: Wild rice holds its texture better than white rice and adds nutty depth that regular rice cant match
• 6 cups chicken broth preferably low sodium: Starting with low sodium broth lets you control the salt level since Parmesan is naturally salty
• 1 cup whole milk or half and half: Creates that velvety finish without making the soup too heavy
• 1/2 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent smooth melting so grate it yourself
• 3 tbsp unsalted butter: Butter is where you build your flavor base so dont skip it or substitute with oil
• 2 tbsp all purpose flour: Just enough to thicken the broth slightly without turning it into a heavy chowder
• 1 tsp dried thyme: Thyme pairs perfectly with both mushrooms and chicken bringing woodsy warmth
• 1 bay leaf: A subtle background flavor that makes the soup taste more developed
• 1/2 tsp freshly ground black pepper: Freshly cracked pepper has more complexity than pre ground
• Salt to taste: Taste at the end since the cheese adds significant saltiness
• Chopped fresh parsley optional: Adds a bright pop of color and fresh flavor to finish each bowl

Instructions

Brown the chicken first:

Melt 2 tablespoons butter in your large pot or Dutch oven over medium heat then add the diced chicken. Let it cook undisturbed for a couple minutes to develop golden color before stirring and continue until its cooked through about 5 to 6 minutes total. Remove to a plate leaving those tasty browned bits behind.

Build your vegetable base:

Add the remaining butter to the pot then toss in the onion carrots and celery. Cook them for 4 to 5 minutes until they soften and the onion turns translucent then add the mushrooms and garlic. Let the mushrooms cook until they release their moisture and start to brown another 4 minutes.

Create the roux:

Sprinkle the flour over all those vegetables and stir constantly for 1 full minute. This cooks out the raw flour taste and creates the thickening base that will give your soup body.

Add liquids and simmer:

Slowly pour in the chicken broth while stirring to prevent any lumps from forming. Toss in the wild rice thyme bay leaf black pepper and a pinch of salt then bring everything to a boil before reducing to low heat. Cover and let it simmer gently for 35 to 40 minutes until the rice is tender.

Finish with cream and cheese:

Return the cooked chicken to the pot along with any accumulated juices on the plate. Pour in the milk or half and half then stir in the Parmesan until melted. Let it cook for just 3 to 4 more minutes until heated through and slightly thickened.

Serve and enjoy:

Fish out and discard the bay leaf then ladle the hot soup into bowls. Top with extra Parmesan and fresh parsley if you like and serve immediately while the cheese is still gooey.

Save

Last week my neighbor texted me at 9 pm asking what I was making because the aroma had drifted through the hallway. I sent her over a bowl and she showed up at my door the next day asking for the recipe which is basically the highest compliment a soup can receive.

Making It Your Own

Use a rotisserie chicken to skip the browning step and shave off 15 minutes. Just shred it and stir it in during the last 5 minutes of simmering.

Pairing Suggestions

A crusty baguette for dunking is non negotiable. For wine something bright and acidic like Sauvignon Blanc cuts through the creaminess perfectly.

Storage and Leftovers

This soup actually tastes better the next day when all the flavors have had time to mingle and develop. Store it in an airtight container in the refrigerator for up to 4 days.

• Freeze individual portions for quick lunches but leave out the final dairy addition and add fresh milk when reheating
• Reheat gently over medium low heat stirring frequently to prevent the dairy from separating
• The rice will continue absorbing liquid so you may need to add more broth when reheating day old soup

Save

Theres something so grounding about standing over a simmering pot knowing youre creating something that will warm people from the inside out. Soup is love in a bowl.

Common Questions

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in the refrigerator for up to 3 days and reheat gently, adding a splash of broth if needed.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. However, the texture may change slightly upon reheating. Add fresh Parmesan and a splash of cream when reheating for best results.

→ What can I substitute for wild rice?

Brown rice works well as a substitute, though cooking time may vary slightly. For a quicker option, use white rice but reduce the simmering time accordingly.

→ How do I make this vegetarian?

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

→ Can I use rotisserie chicken?

Certainly. Simply shred about 2-3 cups of rotisserie chicken and add it during the last 5 minutes of cooking to heat through. Skip step 1 entirely.