Parmesan Mushroom Chicken Wild Rice (Print)

Hearty soup with tender chicken, earthy mushrooms, nutty wild rice, and savory Parmesan creates a deeply flavorful bowl.

# Components:

→ 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
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

# Method:

01 - 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.
02 - Add the mushrooms and garlic. Cook for an additional 6 to 8 minutes until mushrooms are tender and most liquid has evaporated.
03 - Stir in the diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes, or until wild rice is tender and chicken is cooked through.
05 - 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.
06 - Ladle into bowls and garnish with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like comfort but feels fancy enough to serve when people actually come over without any fussing.
  • The soup gets better the next day, so you're not stuck eating the same thing three times if you're cooking for one.
  • One pot, mostly hands off while it simmers, which means you can finally sit down with a book or just stare into space for a while.
02 -
  • Don't skip rinsing the wild rice or it'll cloud your soup with starch and make it look muddy instead of inviting.
  • If your soup seems thin after simmering, the rice might need more time, not more cream—patience fixes this better than anything else.
03 -
  • Toast your wild rice in a dry pan for two minutes before adding it to the soup—it deepens the nutty flavor and keeps it from getting mushy.
  • Add the Parmesan slowly off the heat after you've removed it from the stove, and stir constantly so it melts silkily instead of clumping into little cheese nuggets.
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