Parmesan Mushroom Chicken Wild Rice

The first time I made this soup was during one of those gray, slushy February afternoons when winter feels endless. I had wild rice languishing in my pantry and a container of mushrooms that needed using, so I started throwing things into a pot. Two hours later, my kitchen smelled like something out of a cozy mountain lodge, and I knew this recipe was staying.

Last winter, my neighbor came over shivering from a morning of skiing and I ladled out steaming bowls of this soup. She sat there, steam rising from her bowl, and didnt say a word for ten minutes straight. Later she told me it was exactly what her cold body needed, which is pretty much the highest compliment a soup can get.

Ingredients

• 2 boneless skinless chicken breasts: Dicing them yourself means more surface area for flavor and they stay tender in the simmer
• 1 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that wont melt as smoothly into your broth
• 1/2 cup heavy cream: This brings everything together into that velvety restaurant style consistency
• 3/4 cup wild rice: Rinse it well or your soup will turn cloudy from the natural starch coating
• 2 tablespoons olive oil plus 1 tablespoon butter: The butter adds richness while the oil prevents burning
• 1 large yellow onion 3 carrots 3 celery stalks: This classic soup trio creates that aromatic foundation
• 300 g cremini mushrooms: They have more depth than white mushrooms and hold their texture better
• 3 garlic cloves: Add these after the mushrooms so they dont scorch and turn bitter
• 1.5 liters low sodium chicken broth: Low sodium lets you control the final seasoning since the Parmesan is salty
• 1 teaspoon fresh thyme: Woodsy herbs pair beautifully with both mushrooms and wild rice
• Fresh parsley for garnish: This little pop of color and freshness makes everything taste brighter

Instructions

Build your aromatic base:

Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until they start to soften and become fragrant.

Develop deep mushroom flavor:

Add mushrooms and garlic, cooking 6 to 8 minutes until mushrooms are tender and most liquid has evaporated. This step concentrates the umami.

Add the heart of the soup:

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

Let it simmer into something wonderful:

Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 40 to 45 minutes until wild rice is tender and chicken is cooked through.

Finish with creamy richness:

Remove the bay leaf. Stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes to let flavors meld. Adjust salt and pepper to taste.

Save

My mother in law now requests this soup every time she visits, saying it reminds her of the hearty meals her grandmother used to make. There is something about that combination of wild rice and mushrooms that feels like it has been nourishing people for generations.

Making It Your Own

Sometimes I swap in brown rice or farro when I want to mix up the texture. A splash of white wine deglazed after cooking the mushrooms adds another layer of complexity.

The Bread Situation

Honestly, this soup deserves excellent bread. I usually grab a crusty sourdough or make quick garlic knots to dunk into all those creamy corners.

Leftovers And Storage

This soup actually tastes better the next day when all those flavors have had time to really get to know each other. Store it in the refrigerator for up to 4 days or freeze it for those emergency comfort food moments.

• The rice will continue absorbing liquid so add more broth when reheating
• Freeze individual portions in freezer bags for easy work lunches
• Reheat gently over medium low heat to prevent the cream from separating

Save

There is nothing quite like watching someone take that first steamy spoonful and seeing their shoulders drop a couple inches. That is the magic of a really good soup.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and refrigerate. The wild rice will absorb more liquid, so add extra broth when reheating. Cream and Parmesan are best added just before serving for freshest flavor.

→ What type of mushrooms work best?

Cremini or white button mushrooms are ideal for their earthy flavor and meaty texture. Portobello mushrooms add deeper richness, while shiitakes bring more intense umami notes to the broth.

→ Can I use cooked chicken instead?

Absolutely. Substitute rotisserie chicken or leftover cooked chicken, adding it during the final 10 minutes of simmering to heat through without drying out. Use about 3 cups diced cooked meat.

→ How do I store leftovers?

Cool completely and store in airtight containers for up to 4 days in the refrigerator. Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.

→ Is wild rice necessary or can I substitute?

Wild rice provides unique nutty flavor and chewy texture. Brown rice works as a substitute but requires longer cooking. For quicker options, try basmati or a wild rice blend, adjusting cooking time accordingly.