Parmesan Mushroom Chicken Wild Rice (Print out)

Creamy soup combining chicken, mushrooms, wild rice, and Parmesan for a rich, comforting meal.

# What You'll Need:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (14 oz), diced
02 - 1 cup 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
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 Make It:

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add mushrooms and garlic. Cook for 6-8 minutes until mushrooms are tender and excess liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
04 - Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes until wild rice is tender and chicken is fully cooked.
05 - Remove bay leaf. Stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Ladle into bowls and garnish with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The wild rice gives it substance without feeling heavy, and one bowl genuinely fills you up.
  • Everything simmers together while you're free to do other things, yet tastes like you spent all afternoon on it.
  • It freezes beautifully, so you can make a double batch and have comfort waiting in your freezer for rough days.
02 -
  • If you add the Parmesan while the soup is at a rolling boil, it can clump rather than melt smoothly—removing from heat first is the difference between silky and grainy.
  • Wild rice genuinely needs 40 to 45 minutes; don't rush it or you'll end up with crunchy rice in an otherwise tender soup.
03 -
  • Make a double batch and freeze half in individual portions—future you will be so grateful on a day when cooking feels impossible.
  • Add the cream only after removing from heat; it prevents any curdling and ensures the silkiest possible texture.
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