Why You’ll Love This Recipe
This soup delivers deep, savory flavor with minimal effort. The wild rice adds a slightly chewy texture that pairs beautifully with the creamy broth, while mushrooms bring earthy richness. Parmesan enhances the overall flavor with a subtle salty depth. It’s a one-pot meal that reheats wonderfully, making it ideal for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups chicken broth
1 cup wild rice, rinsed
2 cups cooked shredded chicken
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions
- Heat olive oil and butter in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic and sliced mushrooms, cooking until mushrooms release their moisture and begin to brown.
- Add thyme, rosemary, salt, and black pepper. Stir to combine.
- Pour in the chicken broth and bring to a boil.
- Add the rinsed wild rice, reduce heat, and simmer for 35–40 minutes, or until the rice is tender.
- Stir in the cooked shredded chicken and simmer for 5 minutes.
- Reduce heat to low and slowly stir in the heavy cream and grated Parmesan cheese.
- Simmer for an additional 3–5 minutes until slightly thickened.
- Garnish with fresh parsley before serving.
Servings and timing
Servings: 6 servings
Preparation time: 15 minutes
Cooking time: 45–50 minutes
Total time: Approximately 1 hour
Variations
For a lighter version, substitute half-and-half for heavy cream. You can add spinach or kale for extra greens. Brown rice can replace wild rice, though cooking time may vary. For additional flavor, include a splash of white cooking wine before adding the broth. If you prefer a thicker soup, mix a tablespoon of cornstarch with water and stir it in during the final simmer.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if the soup has thickened. It can be frozen for up to 2 months, though the cream may slightly change texture after thawing. Stir well when reheating.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
Does wild rice take longer to cook?
Yes, wild rice typically takes about 35–45 minutes to become tender.
Can I make this soup dairy-free?
You can use a dairy-free cream substitute and omit the Parmesan, though the flavor will differ.
How do I make the soup thicker?
Let it simmer longer or add a cornstarch slurry toward the end of cooking.
Can I use different mushrooms?
Yes, cremini, baby bella, or white mushrooms all work well.
Is this soup gluten-free?
Yes, as written, it is naturally gluten-free.
Can I cook the rice separately?
Yes, cooking it separately can help control texture and thickness.
How do I prevent the rice from becoming mushy?
Avoid overcooking and monitor the rice closely during simmering.
Can I prepare this ahead of time?
Yes, the flavors deepen as it sits, making it even better the next day.
What can I serve with this soup?
Crusty bread, a simple green salad, or roasted vegetables pair nicely.
Conclusion
Parmesan Mushroom Chicken and Wild Rice Soup is a hearty, creamy dish packed with comforting flavors and wholesome ingredients. Easy to prepare and perfect for cozy meals, it’s a satisfying recipe that’s sure to become a family favorite.
PrintParmesan Mushroom Chicken and Wild Rice Soup
A rich and comforting soup featuring tender chicken, earthy mushrooms, nutty wild rice, and a creamy Parmesan-infused broth. Hearty enough for a full meal and perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 1 cup wild rice, rinsed
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
- Stir in garlic and mushrooms, cooking until mushrooms release moisture and begin to brown.
- Add thyme, rosemary, salt, and pepper. Stir well.
- Pour in chicken broth and bring to a boil.
- Add wild rice, reduce heat, and simmer 35–40 minutes until rice is tender.
- Stir in shredded chicken and simmer 5 minutes.
- Reduce heat to low and slowly stir in heavy cream and Parmesan cheese.
- Simmer 3–5 minutes until slightly thickened.
- Garnish with fresh parsley and serve warm.
Notes
- Rotisserie chicken works well for convenience.
- Substitute half-and-half for a lighter version.
- Add spinach or kale for extra greens.
- Store refrigerated for up to 4 days.
- Add extra broth when reheating if soup thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg
