Parmesan Mushroom Chicken Wild Rice Soup

When the air turns crisp, nothing satisfies like a warm, hearty bowl of soup. This Parmesan Mushroom Chicken and Wild Rice Soup is the epitome of comfort, bringing together the earthy flavors of cremini mushrooms and the distinct, nutty texture of wild rice. It’s a sophisticated twist on a classic favorite that feels like a hug in a bowl.

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What makes this soup truly special is the depth of flavor developed by sautéing the mushrooms until they are golden brown. Coupled with tender pieces of chicken and a hint of thyme, every spoonful offers a complex and rewarding taste experience. It's a fantastic recipe for family dinners or meal-prepping for a busy week ahead.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g), diced
• 250 g cremini or white mushrooms, sliced
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup (180 g) wild rice, rinsed
• 6 cups (1.5 L) chicken broth (preferably low sodium)
• 1 cup (240 ml) whole milk or half-and-half
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour (or gluten-free flour blend)
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp freshly ground black pepper
• Salt, to taste
• Chopped fresh parsley (optional garnish)

Instructions

Step 1

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, about 5–6 minutes. Transfer to a plate and set aside.

Step 2

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.

Step 3

Sprinkle the flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.

Step 4

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.

Step 5

Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until the rice is tender.

Step 6

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 more salt and pepper if needed.

Step 7

Remove the bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.

Zusatztipps für die Zubereitung

For extra depth, consider using a mix of wild and brown rice. To achieve a thicker soup, you can add more flour during the vegetable sauté phase or reduce the broth slightly. Ensure the rice is rinsed well before adding it to the pot to ensure the cleanest flavor profile.

Varianten und Anpassungen

You can easily substitute rotisserie chicken to save time on busy nights. For a vegetarian version, simply omit the chicken and use a flavorful vegetable broth. If you need a gluten-free option, use a gluten-free flour blend as the thickener.

Serviervorschläge

This soup is best enjoyed hot, paired with a side of crusty bread for dipping. It also pairs wonderfully with a crisp white wine such as Sauvignon Blanc. Garnish each bowl with a sprinkle of fresh parsley and a little extra grated Parmesan for a beautiful presentation.

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With its rich texture and earthy notes, this Parmesan Mushroom Chicken and Wild Rice Soup is sure to become a staple in your cold-weather rotation. It's a comforting meal that brings gourmet flavors right to your kitchen table.

FAQs About This Recipe

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. The rice will continue absorbing liquid, so you may need to add more broth when reheating.

→ Can I freeze this soup?

Yes, but note that the rice and cream can change texture slightly. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding extra liquid if needed. Fresh Parmesan and parsley are best added after reheating.

→ What can I substitute for wild rice?

Brown rice, farro, or barley work well. Adjust cooking time accordingly—wild rice typically takes 35-40 minutes, while brown rice needs about 45 minutes. For quicker options, pre-cooked rice can be added during the last 10 minutes.

→ How do I make this vegetarian?

Replace the chicken with extra mushrooms or white beans for protein. Use vegetable broth instead of chicken broth. The rest of the ingredients are naturally vegetarian-friendly, making this an easy adaptation.

→ Can I use rotisserie chicken?

Definitely. Use about 2-3 cups of shredded rotisserie chicken and add it during the last 5 minutes of cooking just to heat through. This shortcut reduces total time to about 30 minutes and adds extra flavor.

→ How can I make this soup thicker?

Increase the flour to 3 tablespoons, or mash a portion of the cooked rice against the side of the pot. For a dairy-free thickener, blend some cooked vegetables with broth before returning to the pot.