Parmesan Mushroom Chicken Wild Rice Soup

When the air turns crisp, nothing provides comfort like a steaming bowl of Parmesan Mushroom Chicken and Wild Rice Soup. This hearty meal brings together tender pieces of chicken, earthy cremini mushrooms, and the nutty texture of wild rice in a savory, cream-kissed broth. Infused with fresh thyme and a generous amount of Parmesan cheese, every spoonful delivers a deeply flavorful and umami-rich experience that is perfect for any cozy evening.

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The foundation of this soup starts with a classic mirepoix of onions, carrots, and celery, sautéed until tender to create a sweet and savory base. As the mushrooms release their liquid and brown, they develop an intense earthiness that complements the nuttiness of the wild rice. This soup isn't just a meal; it's a bowl of pure warmth and nourishment.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g), diced
• 1 cup (100 g) freshly grated Parmesan cheese
• 1/2 cup (120 ml) heavy cream
• 3/4 cup (140 g) wild rice, rinsed
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 300 g (10 oz) cremini or white mushrooms, sliced
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf
• 1.5 liters (6 cups) low-sodium chicken broth
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt (plus more to taste)
• 2 tablespoons chopped fresh parsley (for garnish)

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Instructions

Step 1

Heat olive oil and butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until starting to soften.

Step 2

Add the mushrooms and garlic. Cook for an additional 6–8 minutes until mushrooms are tender and most liquid has evaporated.

Step 3

Stir in the diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2–3 minutes, stirring occasionally.

Step 4

Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, or until wild rice is tender and chicken is cooked through.

Step 5

Remove the bay leaf. Stir in the heavy cream and grated Parmesan. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper as needed.

Step 6

Ladle into bowls and garnish with fresh parsley and extra Parmesan if desired.

Zusatztipps für die Zubereitung

For extra richness, you can add a splash more heavy cream or a small knob of butter right before serving to give the soup an even more luxurious mouthfeel.

Varianten und Anpassungen

If you are short on time, substitute the diced chicken breasts for shredded rotisserie chicken and add it in the final 5 minutes of simmering. For a vegetarian version, simply omit the chicken, use vegetable broth, and consider adding more mushrooms or white beans for extra texture.

Serviervorschläge

This soup pairs exceptionally well with a side of warm, crusty bread and a crisp glass of white wine, such as Sauvignon Blanc, which balances the creamy, savory flavors of the Parmesan.

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With its blend of fresh vegetables, tender chicken, and nutty rice, this Parmesan Mushroom Chicken and Wild Rice Soup is a complete meal in a bowl. It is a reliable favorite for feeding the family or hosting a casual dinner with friends. Enjoy the rich aromas and the comforting warmth of this home-cooked classic.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Recipe Questions & Answers

→ Can I make this soup vegetarian?

Yes, simply omit the chicken and substitute vegetable broth for the chicken broth. Add extra mushrooms or white beans to maintain protein content and heartiness.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. The wild rice will continue absorbing liquid, so you may need to add more broth when reheating.

→ Can I freeze this soup?

Freeze before adding the cream and Parmesan. Thaw overnight in the refrigerator, reheat, then stir in the dairy during the final 5 minutes of cooking for best texture.

→ What type of rice works best?

True wild rice delivers the best nutty flavor and chewy texture. Wild rice blends work too, but adjust cooking time as white rice in blends cooks faster than pure wild rice.

→ 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 before stirring in the cream and cheese.

→ How can I make this soup thicker?

Mash some of the cooked wild rice against the pot's side before adding cream, or create a slurry with 2 tablespoons of softened butter and 2 tablespoons of flour stirred in at the end.