Parmesan Mushroom Chicken Wild Rice Soup (Printable)

Hearty soup combining chicken, mushrooms, wild rice, and Parmesan in a creamy broth.

# 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

# Directions:

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 to 6 minutes. Transfer to a plate and set aside.
02 - Add the remaining 1 tablespoon of butter to the pot. Sauté the onion, carrots, and celery for 4 to 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 continuously 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 to 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 to 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, garnish with extra Parmesan and chopped parsley if desired. Serve hot.

# Helpful Hints:

01 -
  • The wild rice gives you this satisfying chew that keeps the soup interesting, even after you've eaten three bowls without realizing it.
  • Everything cooks in one pot, which means fewer dishes and more time actually enjoying what you made.
  • The Parmesan doesn't just sit on top like an afterthought—it melts right into the broth and transforms the whole flavor.
02 -
  • Don't add the milk until the very end or it can curdle from the heat of the broth—this lesson came from a ruined batch and now I learned the hard way.
  • The flour is doing actual work here, not just sitting around—cooking it for that full minute and stirring the broth in gradually prevents lumps that no amount of blending can fix later.
03 -
  • Grate your Parmesan fresh right before you need it—pre-shredded cheese has anti-caking agents that create a grainy texture instead of that silky melt.
  • Low-sodium broth lets the Parmesan and butter shine without the soup tasting oversalted, and it's easier to adjust salt at the end.
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