Parmesan Mushroom Chicken Wild Rice Soup

Parmesan Mushroom Chicken and Wild Rice Soup is the ultimate comfort meal, bringing together tender chicken, earthy mushrooms, and the nutty texture of wild rice in one steaming bowl. Infused with savory Parmesan and a touch of heavy cream, this soup delivers a deeply flavorful, umami-rich profile that warms the soul on a chilly day.

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This recipe is designed to be both rustic and elegant. By carefully sautéing the mushrooms until their liquid evaporates, you concentrate their earthy flavor, which then permeates the entire broth. As the wild rice simmers, it softens and releases its subtle nuttiness, perfectly complementing the cream-finished base.

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)

Instructions

Step 1: Sauté Aromatics

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: Cook Mushrooms

Add the mushrooms and garlic. Cook for an additional 6–8 minutes until mushrooms are tender and most liquid has evaporated.

Step 3: Add Rice and Chicken

Stir in the diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2–3 minutes, stirring occasionally.

Step 4: Simmer

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: Finish with Cream

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: Garnish and Serve

Ladle into bowls and garnish with fresh parsley and extra Parmesan if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, always rinse your wild rice before cooking to remove any surface debris. For an even more intense flavor, try using a mix of different mushrooms, such as shiitake or oyster mushrooms, alongside the cremini. Using freshly grated Parmesan is crucial as it melts more smoothly into the soup compared to pre-shredded varieties.

Varianten und Anpassungen

If you are short on time, you can substitute the raw chicken breasts with shredded rotisserie chicken; simply stir it in during the final step when adding the cream and Parmesan. For a vegetarian version, omit the chicken and use vegetable broth, adding extra mushrooms or white beans for protein.

Serviervorschläge

This hearty soup pairs beautifully with a side of warm, crusty sourdough bread or garlic knots. For a complete dining experience, serve it alongside a crisp white wine such as Sauvignon Blanc or Pinot Grigio to balance the richness of the cream and cheese.

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Rich, creamy, and incredibly satisfying, this Parmesan Mushroom Chicken and Wild Rice Soup is bound to become a staple in your kitchen. Whether for a quiet weeknight dinner or a weekend gathering, it delivers home-cooked warmth in every spoonful.

Recipe FAQs

→ Can I use regular white rice instead of wild rice?

Yes, but reduce cooking time to 20-25 minutes as white rice cooks faster than wild rice. Wild rice provides a nuttier flavor and chewier texture that complements the dish beautifully.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The rice will absorb liquid over time, so add extra broth when reheating. Freezing is possible for up to 3 months, though cream-based soups may separate slightly.

→ Can I make this soup in a slow cooker?

Absolutely. Sauté vegetables and mushrooms first, then transfer to slow cooker with chicken, rice, broth, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Add cream and Parmesan during the last 30 minutes.

→ What type of mushrooms work best?

Cremini mushrooms offer the best balance of flavor and texture, but white button mushrooms work well too. For deeper flavor, try a mix with shiitake or portobello mushrooms.

→ How can I make this dairy-free?

Replace heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese. The flavor profile will change but remains delicious and creamy.

→ Why is my soup too thick?

Wild rice continues absorbing liquid as it sits. Simply add more chicken broth or water when reheating until you reach desired consistency. Start with 1/2 cup and adjust as needed.