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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.

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

  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

Find it online: https://thefamilycooking.com/parmesan-mushroom-chicken-and-wild-rice-soup/