Parmesan Mushroom Chicken Wild Rice Soup (Printable)

Hearty soup combining tender chicken, earthy mushrooms, nutty wild rice, and creamy Parmesan for a rich, umami-packed comfort food.

# Ingredient list:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
02 - 1 cup (3.5 oz) freshly grated Parmesan cheese
03 - 1/2 cup heavy cream

→ Grains

04 - 3/4 cup wild rice, rinsed

→ Vegetables

05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 3 medium carrots, peeled and sliced
10 - 3 celery stalks, sliced
11 - 10 oz cremini or white mushrooms, sliced
12 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
13 - 1 bay leaf

→ Liquids

14 - 6 cups low-sodium chicken broth

→ Seasonings

15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, plus more to taste
17 - 2 tablespoons chopped fresh parsley for garnish

# How to Make It:

01 - Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add sliced mushrooms and minced garlic to the pot. Cook for 6 to 8 minutes until mushrooms are tender and excess liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally to combine flavors.
04 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice is tender and chicken is cooked through.
05 - Remove bay leaf. Stir in heavy cream and grated Parmesan cheese. Simmer uncovered for 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
06 - Ladle soup into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It's the kind of soup that tastes like it took hours but actually comes together in just over an hour.
  • Wild rice gives it substance and a nutty flavor that makes each spoonful feel more interesting than typical cream soups.
  • The Parmesan creates this umami depth that keeps you coming back for another bowl even when you're already full.
02 -
  • Never skip rinsing the wild rice—I learned this the hard way when my first batch turned into a starchy mess, and now that extra 30 seconds is non-negotiable.
  • Adding the Parmesan off heat would be ideal to preserve its delicate flavor, but simmering it for just 5 minutes keeps it from clumping while still letting it melt into the broth smoothly.
03 -
  • Tasting the soup multiple times as it cooks teaches you when it's exactly right instead of relying on timing alone, because every stove is different.
  • Letting this soup sit overnight and reheating it the next day makes the flavors meld and deepen—it's often better on day two than day one, so don't hesitate to make it ahead.
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