Parmesan Mushroom Chicken Wild Rice (Printable)

Comforting bowl with tender chicken, earthy mushrooms, nutty wild rice, and rich Parmesan in a creamy 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 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:

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. 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, stirring occasionally to combine ingredients.
04 - Pour chicken broth into the pot. Bring to a boil, then 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.

# Insider Tips:

01 -
  • The combination of wild rice and mushrooms creates layers of nutty, earthy flavor that store-bought soups simply cannot replicate.
  • Its one of those rare recipes that actually tastes better the next day, turning lunch leftovers into something youll look forward to all morning.
02 -
  • If your soup seems too thin after adding the cream, resist the urge to thicken it immediately as it will naturally thicken as it cools slightly.
  • Stirring the Parmesan in gradually rather than all at once prevents it from clumping and creates a smoother texture throughout the soup.
03 -
  • Save the Parmesan rinds in your freezer and toss one into the soup while it simmers for an extra dimension of savory depth that will have people wondering about your secret ingredient.
  • For a lighter version that still maintains richness, substitute half the cream with whole milk whisked with a teaspoon of cornstarch before adding to the hot soup.
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