Parmesan Mushroom Chicken Wild Rice (Printable)

Creamy wild rice soup with chicken, mushrooms, and Parmesan—comfort in a bowl.

# What You’ll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 8.8 oz cremini or white mushrooms, sliced
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Grains

07 - 1 cup wild rice, 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 extra for serving

→ Fats

11 - 3 tablespoons unsalted butter

→ 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 - Chopped fresh parsley, optional

# How to Prepare:

01 - Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the diced chicken and cook for 5-6 minutes until lightly browned and cooked through. Transfer to a plate and set aside.
02 - 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.
03 - Sprinkle the flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.
04 - 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.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until the rice is tender.
06 - 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.
07 - Remove the bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • It tastes restaurant-worthy but actually comes together in just over an hour without any fussy techniques.
  • The soup gets better as it sits, so leftovers are honestly better than the first day.
  • You can make it with rotisserie chicken if you're short on time, and nobody will know the difference.
02 -
  • Don't skip browning the mushrooms properly because they're where the depth lives, and rushing them means missing half the flavor.
  • Always stir the flour in for a full minute to remove that raw, dusty taste that can sneak into your soup if you skip this step.
  • Add the milk at the very end or it can curdle if the soup is boiling, and even if it doesn't, the texture suffers.
03 -
  • The soup actually tastes better the next day after the flavors have had time to settle and deepen, so don't hesitate to make it ahead.
  • If you want it thicker, reduce the broth slightly or stir in a bit more flour mixed with cold water to create a smooth paste before adding it to the pot.
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