Parmesan Mushroom Chicken Wild Rice (Printable Version)

Comforting bowl with tender chicken, earthy mushrooms, wild rice, and savory Parmesan for rich, umami flavor.

# What You Need:

→ 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

# Step-by-Step:

01 - Heat olive oil and butter in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add sliced mushrooms and minced garlic to the pot. Cook for 6 to 8 minutes until mushrooms are tender and excess liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and black pepper. Cook for 2 to 3 minutes while stirring occasionally.
04 - Pour chicken broth into the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes until wild rice is tender and chicken is cooked through.
05 - Remove the bay leaf. Stir in heavy cream and grated Parmesan cheese. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Ladle soup into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The combination of wild rice and mushrooms creates this incredible woodland flavor that tastes like it took hours of professional technique when really the ingredients do all the work.
  • Its one of those rare soups that feels simultaneously light and substantial like you can serve it as a complete meal without anyone wondering where the main course is.
02 -
  • Wild rice needs the full cooking time no shortcuts here I once tried to rush it by increasing the heat and ended up with a soup where some grains were perfectly tender while others remained frustratingly crunchy.
  • The soup will naturally thicken as it sits since the wild rice continues absorbing liquid, so if youre making it ahead or planning for leftovers, you might want to reserve some extra broth to thin it when reheating.
03 -
  • Save Parmesan rinds in your freezer specifically for soups like this one a two inch piece of rind simmered in the broth creates an incredible depth that no amount of freshly grated cheese can replicate.
  • The soup tastes even better if you sear the chicken pieces separately first until golden before removing them and starting with the vegetables, then return the chicken later the caramelization adds another layer of flavor.
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