Save to Pinterest There's something about a bowl of wild rice soup on a Tuesday evening that makes everything feel manageable again. My neighbor brought over a pot of something similar years ago when my kitchen was under renovation, and I remembered how the nutty rice and earthy mushrooms created this depth I couldn't quite name until later—umami, that savory fifth taste. I spent the next month trying to recreate it, tweaking ratios and wondering if the Parmesan should go in earlier or later. This version finally clicks, with that creamy finish that somehow tastes both elegant and like a warm hug.
I made this last winter for my book club, and people actually paused mid-conversation to focus on their bowls—which never happens. One guest asked if I'd added seafood because of how rich it tasted, and I loved that she couldn't quite figure out it was just mushrooms and Parmesan doing all the work. That moment taught me that good soup doesn't need to be complicated; it just needs layers that build on each other.
Ingredients
- Boneless, skinless chicken breasts (2, about 400 g), diced: Cut them into roughly half-inch pieces so they cook evenly and don't turn stringy; they'll finish tender in the simmering broth.
- Freshly grated Parmesan cheese (1 cup, 100 g): Grate it yourself from a block—pre-shredded versions have anti-caking agents that prevent it from melting as smoothly into the cream.
- Heavy cream (1/2 cup, 120 ml): This is what transforms the broth into something luxurious; don't skip it or substitute with milk.
- Wild rice (3/4 cup, 140 g), rinsed: Rinsing removes dust and helps it cook more evenly; it's slower than white rice but worth the wait.
- Olive oil (2 tablespoons) and unsalted butter (1 tablespoon): Together they create a foundation that browns the vegetables without burning.
- Yellow onion (1 large), carrots (3 medium), celery (3 stalks), all prepped: These are your aromatic base; dicing them similarly sized ensures they soften at the same pace.
- Cremini or white mushrooms (300 g, 10 oz), sliced: Cremini have slightly more flavor and earthiness than whites; either works, but slice them about a quarter-inch thick so they release their liquid.
- Garlic cloves (3), minced: Mince them fine so they distribute throughout the soup; add them after the vegetables start softening so they don't burn.
- Fresh thyme (2 teaspoons) or dried (1 teaspoon): Fresh thyme is brighter and more aromatic, but dried thyme is forgiving and works beautifully in long-simmered soups.
- Bay leaf (1): Remove it before serving—it flavors the broth as it simmers but shouldn't end up in anyone's bowl.
- Low-sodium chicken broth (1.5 liters, 6 cups): Low-sodium lets you control the salt level; taste as you go and season at the end.
- Salt (1 teaspoon, plus more to taste) and freshly ground black pepper (1/2 teaspoon): Season in layers throughout cooking rather than all at once.
- Fresh parsley (2 tablespoons), chopped: This brightens the final bowl; add it just before serving so it stays vibrant green.
Instructions
- Sauté your base vegetables:
- Heat the olive oil and butter together in a large pot over medium heat until the butter foams. Add the onion, carrots, and celery, and let them cook undisturbed for about a minute before stirring; you want them to brown slightly at the edges. After 5 minutes they'll be soft enough to break with a wooden spoon, and that's your signal to move forward.
- Cook the mushrooms into submission:
- Add the sliced mushrooms and minced garlic to the softened vegetables. You'll notice the mushrooms release their moisture immediately—let them cook for 6 to 8 minutes, stirring occasionally, until that liquid evaporates and they start to caramelize at the edges. This concentrates their earthy flavor, which is crucial to the soup's depth.
- Build the soup base:
- Stir in the diced chicken, rinsed wild rice, thyme, bay leaf, salt, and pepper. Cook everything together for 2 to 3 minutes, stirring occasionally, to coat the chicken and rice with the vegetable mixture and toast the rice slightly.
- Simmer everything low and slow:
- Pour in the chicken broth and bring it to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low, cover the pot, and let it simmer undisturbed for 40 to 45 minutes. The wild rice will gradually soften, the chicken will cook through, and all the flavors will meld together.
- Finish with cream and cheese:
- Fish out the bay leaf with a spoon. Remove the pot from heat and stir in the heavy cream and freshly grated Parmesan cheese, stirring gently until the cheese melts into the soup. Simmer uncovered for 5 more minutes—this isn't to cook anything further, but to let the Parmesan integrate smoothly.
- Taste and adjust:
- Grab a spoon and taste a sip of broth. Season with more salt and pepper as needed; remember that the Parmesan adds saltiness, so go easy at first. Ladle into bowls and finish each one with a scatter of fresh parsley and extra grated Parmesan if desired.
Save to Pinterest Last year a friend with celiac disease asked if I could make this for her, and I realized it already was gluten-free—no cream of mushroom soup or flour roux needed. She brought a crusty gluten-free loaf to dunk into it, and something about that small gesture, that she'd thought to bring bread too, made me understand why people love sharing soup. It's not just about the taste; it's about showing up for someone with something warm.
The Secret to Wild Rice Texture
Wild rice isn't actually rice—it's a grass seed, which is why it stays pleasantly chewy rather than turning mushy. This texture is what separates this soup from run-of-the-mill cream soups; it gives your mouth something to experience beyond creaminess. The key is not draining it; let it cook fully submerged in the broth so it absorbs all those savory flavors as it softens.
When to Use Rotisserie Chicken
On nights when you're genuinely exhausted, skip cooking raw chicken and grab a rotisserie bird instead. Shred about a cup and a quarter of meat, and add it in the final step right before the cream—it'll warm through in seconds without overcooking. This honest shortcut doesn't diminish the soup; it just means you're being kind to yourself while still delivering something real and nourishing.
What Pairs Best with This Soup
This soup stands confidently on its own, but it becomes something special with the right accompaniments. A thick slice of sourdough or a crusty baguette is essential for dunking, and if you're opening wine, a crisp Sauvignon Blanc or even a dry Riesling cuts through the richness beautifully. Some nights I've also paired it with a simple side salad dressed in lemon vinaigrette, which provides brightness against the soup's depth.
- Crusty bread is non-negotiable for soaking up the last spoonfuls from your bowl.
- A squeeze of fresh lemon juice just before eating adds a subtle brightness that rounds out the umami.
- Pair it with a white wine if you want to elevate an ordinary Tuesday into something memorable.
Save to Pinterest This soup has become my go-to when I want to feel grounded and taken care of, which I think is what good food really does. Make it once and you'll understand why it keeps appearing on my table throughout the colder months.
Questions & Answers
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, simply shred the rotisserie meat and add it during the final 5 minutes of simmering to heat through. This reduces total time significantly while maintaining excellent flavor.
- → How do I store leftovers?
Cool completely and refrigerate in airtight containers for up to 4 days. The wild rice will continue absorbing liquid, so add extra broth when reheating. Freezing works well for up to 3 months.
- → What can I substitute for wild rice?
Brown rice or a wild rice blend works nicely. Adjust cooking time to 45-55 minutes since brown rice requires longer simmering. White rice cooks faster but yields less texture.
- → How can I make this vegetarian?
Replace chicken broth with vegetable broth and omit the chicken. Add extra mushrooms, white beans, or diced potatoes for bulk and protein. The Parmesan still provides rich umami flavor.
- → Can I make this dairy-free?
Substitute coconut cream or cashew cream for heavy cream. Use nutritional yeast or vegan Parmesan alternative. The result remains creamy and satisfying without dairy.
- → Why is my wild rice still tough after cooking?
Wild rice requires adequate liquid and time. Ensure you're simmering gently, not boiling rapidly. If still chewy after 45 minutes, add 1/2 cup more broth and continue cooking 10-15 minutes.