Parmesan Mushroom Chicken Wild Rice Soup (Printable)

Rich, creamy soup with chicken, mushrooms, and wild rice in a Parmesan broth.

# What You Need:

→ 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
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

# Step-by-Step Guide:

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 most liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes while stirring occasionally.
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 from pot. Stir in heavy cream and grated Parmesan cheese. Simmer uncovered for 5 minutes. 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 Advice:

01 -
  • The Parmesan melts into the broth to create a silky depth that you just cannot get from cream alone.
  • It satisfies that craving for a chicken pot pie filling but in a much lighter and easier to sip format.
02 -
  • Wait until the very end to add your salt because the Parmesan cheese carries a massive punch of natural sodium.
  • If the soup sits overnight the wild rice will drink up the broth so you might need a splash of water when reheating.
03 -
  • A tiny squeeze of lemon juice right before serving can cut through the richness and make the mushroom flavors sing.
  • Use a high quality low sodium broth so you have total control over how salty the final dish becomes.
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