Parmesan Mushroom Chicken Wild Rice Soup (Printable)

Creamy soup with chicken, mushrooms, wild rice, 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

# Steps:

01 - 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, approximately 5-6 minutes. 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 eliminate 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 additional salt and pepper as needed.
07 - Remove the bay leaf. Ladle soup into bowls and garnish with extra Parmesan and chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in just over an hour, making it perfect for weeknight dinners when you want something that feels like you spent all day cooking.
  • The wild rice adds this subtle, almost sweet nuttiness that feels fancier than the effort actually requires.
  • There's something deeply satisfying about creamy soup with tender chunks of chicken that makes you feel genuinely nourished.
02 -
  • Adding the milk at the very end instead of throughout cooking keeps it from curdling and preserves that silky texture you're after.
  • Wild rice takes the full cooking time to become tender, so don't rush it or you'll end up with crunchy rice that throws off the entire soup.
  • Freshly grated Parmesan melts smoothly into the soup, but pre-grated versions can sometimes make it look slightly grainy because of the anti-caking agents manufacturers add.
03 -
  • Slice your mushrooms thin so they soften quickly and release their flavor into the broth instead of staying chunky.
  • Grate your Parmesan fresh right before you make the soup, and add it off heat if the pot is still boiling, which helps it melt smoothly without curdling.
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