Parmesan Mushroom Chicken and Wild Rice Soup

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

1. Heat olive oil and butter in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened.
3. Stir in garlic and sliced mushrooms, cooking until mushrooms release their moisture and begin to brown.
4. Add thyme, rosemary, salt, and black pepper. Stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Add the rinsed wild rice, reduce heat, and simmer for 35–40 minutes, or until the rice is tender.
7. Stir in the cooked shredded chicken and simmer for 5 minutes.
8. Reduce heat to low and slowly stir in the heavy cream and grated Parmesan cheese.
9. Simmer for an additional 3–5 minutes until slightly thickened.
10. 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.

Parmesan Mushroom Chicken and Wild Rice Soup

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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.

• Author: Laura
• 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

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Instructions

1. Heat olive oil and butter in a large pot over medium heat.
2. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
3. Stir in garlic and mushrooms, cooking until mushrooms release moisture and begin to brown.
4. Add thyme, rosemary, salt, and pepper. Stir well.
5. Pour in chicken broth and bring to a boil.
6. Add wild rice, reduce heat, and simmer 35–40 minutes until rice is tender.
7. Stir in shredded chicken and simmer 5 minutes.
8. Reduce heat to low and slowly stir in heavy cream and Parmesan cheese.
9. Simmer 3–5 minutes until slightly thickened.
10. 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