Parmesan Mushroom Chicken Wild Rice Soup

There is nothing quite like a warm bowl of Parmesan Mushroom Chicken and Wild Rice Soup to settle into a cozy evening. This comforting, hearty meal blends tender chicken with earthy mushrooms and nutty wild rice, all tied together in a savory, umami-rich broth that is as satisfying as it is flavorful.

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This recipe transforms simple ingredients into a gourmet experience. The wild rice adds a delightful nutty texture that perfectly complements the creamy finish, making every spoonful a balanced bite of comfort.

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)

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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, add a splash more cream or a knob of butter before serving. Ensuring the mushrooms are sautéed until the liquid evaporates is key to intensifying their earthy flavor.

Varianten und Anpassungen

Substitute rotisserie chicken for a faster option by adding it during the final simmering step. For a vegetarian version, omit the chicken and use vegetable broth; you can increase the mushrooms or add white beans for extra protein.

Serviervorschläge

This soup pairs beautifully with a slice of crusty bread to soak up the creamy broth. For a complete dining experience, serve it alongside a crisp white wine such as Sauvignon Blanc.

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Warm, filling, and full of sophisticated flavors, this Parmesan Mushroom Chicken and Wild Rice Soup is the ultimate meal to gather around the table. Enjoy every savory, cream-kissed spoonful.

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Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 3 days and reheat gently on the stove.

→ Can I freeze this soup?

Yes, though it's best to freeze before adding the cream and Parmesan. Freeze the cooled base for up to 3 months, then thaw and finish with dairy when reheating.

→ What can I substitute for wild rice?

Brown rice or a wild rice blend works well. Adjust cooking time as brown rice may take slightly longer to become tender.

→ How do I make this vegetarian?

Replace chicken broth with vegetable broth and omit the chicken. Add extra mushrooms, white beans, or diced potatoes for additional heartiness.

→ Can I use rotisserie chicken?

Certainly. Simply shred rotisserie chicken and add it during the last 5-10 minutes of cooking to heat through. This reduces total prep and cook time significantly.

→ Why did my wild rice take longer to cook?

Wild rice varies in age and quality. Older rice may require additional cooking time and liquid. Simmer until grains are tender and some have burst open.