Save When the temperature drops, nothing provides comfort quite like a hearty, homemade soup. This Parmesan Mushroom Chicken and Wild Rice Soup is a masterclass in texture and depth. Featuring tender pieces of golden-brown chicken, earthy cremini mushrooms, and the distinct nuttiness of wild rice, every spoonful is enveloped in a velvety, Parmesan-enriched broth. It is a satisfying meal that brings a touch of gourmet warmth to any table.
Save The secret to this soup lies in the layers of flavor. By browning the chicken first and then sautéing the mushrooms until they are deeply caramelized, you build a savory foundation that elevates the entire dish. The addition of freshly grated Parmesan at the end provides a salty, umami kick that perfectly complements the creamy texture of the broth.
Ingredients
- Proteins: 2 boneless, skinless chicken breasts (about 400 g), diced
- Vegetables: 250 g cremini or white mushrooms, sliced; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
- Grains: 1 cup (180 g) wild rice, rinsed
- Liquids: 6 cups (1.5 L) chicken broth (preferably low sodium); 1 cup (240 ml) whole milk or half-and-half
- Dairy: 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- Fats: 3 tbsp unsalted butter
- Thickeners: 2 tbsp all-purpose flour (or gluten-free flour blend)
- Herbs & Seasonings: 1 tsp dried thyme; 1 bay leaf; 1/2 tsp freshly ground black pepper; Salt, to taste
- Garnish: Chopped fresh parsley (optional)
Instructions
- Step 1
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced chicken and cook until lightly browned and cooked through, about 5–6 minutes. Transfer to a plate and set aside.
- Step 2
- Add the remaining tablespoon of butter to the pot. Sauté the onion, carrots, and celery for 4–5 minutes until softened. Add the mushrooms and garlic; cook for another 4 minutes until mushrooms release their moisture and begin to brown.
- Step 3
- Sprinkle the flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.
- Step 4
- Gradually pour in the chicken broth, stirring to combine and prevent lumps. Add the wild rice, thyme, bay leaf, black pepper, and a pinch of salt.
- Step 5
- Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until the rice is tender.
- Step 6
- Return the cooked chicken to the pot. Stir in the milk (or half-and-half) and Parmesan cheese. Cook for 3–4 minutes until heated through and slightly thickened. Adjust seasoning with more salt and pepper if needed.
- Step 7
- Remove the bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.
Zusatztipps für die Zubereitung
For extra depth, use a mix of wild and brown rice. If you prefer a thicker soup, you can add more flour during the vegetable sauté phase or reduce the broth volume slightly while simmering.
Varianten und Anpassungen
To save time, substitute the chicken breasts with shredded rotisserie chicken added at the final step. For a vegetarian version, simply omit the chicken and use a high-quality vegetable broth.
Serviervorschläge
This soup pairs beautifully with a side of warm, crusty bread to soak up the creamy broth. For a complete dining experience, serve it alongside a crisp white wine such as Sauvignon Blanc.
Save This Parmesan Mushroom Chicken and Wild Rice Soup is a reliable favorite that brings comfort and elegance to your dinner table. Whether you are serving it for a family meal or a quiet evening in, its rich textures and savory flavors are sure to satisfy every palate.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup actually improves when made a day ahead as flavors meld. Cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it's thickened too much.
- → What type of mushrooms work best?
Cremini or white button mushrooms are ideal for their earthy flavor and firm texture. For deeper umami notes, substitute or blend with shiitake, cremini, or oyster mushrooms. Avoid delicate varieties like chanterelles that break apart easily.
- → How do I prevent the soup from becoming too thick?
The flour-butter roux acts as a thickener, but you control the consistency by adjusting broth ratio. For a thinner soup, add more broth gradually. For a thicker version, reduce broth slightly or add a slurry of cornstarch and water near the end of cooking.
- → Can I substitute the wild rice?
Absolutely. Brown rice, farro, or a wild-brown rice blend works beautifully. Adjust cooking times accordingly—brown rice needs 35-40 minutes, farro 25-30 minutes. Pearl barley also adds wonderful texture and nutty flavor.
- → Is this gluten-free?
Yes, when using gluten-free flour blend instead of all-purpose flour. Verify your broth and all processed ingredients are certified gluten-free. This simple substitution maintains the soup's creamy texture perfectly.
- → What pairs well with this soup?
Serve alongside crusty bread, artisan crackers, or garlic breadsticks for dipping. A crisp Sauvignon Blanc or light Pinot Grigio complements the earthy mushrooms and creamy Parmesan beautifully.