Parmesan Mushroom Chicken Wild Rice (Printable Version)

Tender chicken, earthy mushrooms, and wild rice simmered in a creamy Parmesan broth for ultimate comfort.

# What You’ll Need:

→ Protein & Dairy

01 - 2 boneless skinless chicken breasts, diced (about 14 ounces)
02 - 1 cup freshly grated Parmesan cheese (about 3.5 ounces)
03 - ½ cup heavy cream

→ Grains

04 - ¾ cup wild rice, rinsed (about 5 ounces)

→ 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 ounces cremini or white mushrooms, sliced
12 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
13 - 1 bay leaf

→ Liquids

14 - 6 cups low-sodium chicken broth (about 1.5 quarts)

→ Seasonings

15 - ½ teaspoon freshly ground black pepper
16 - 1 teaspoon salt, plus additional to taste
17 - 2 tablespoons chopped fresh parsley for garnish

# Step-by-Step Guide:

01 - Heat olive oil and butter in a large soup pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and onions turn translucent.
02 - Add sliced mushrooms and minced garlic to the pot. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are tender and have released most of their liquid.
03 - Stir in diced chicken, rinsed wild rice, fresh thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally to coat ingredients and lightly sear the chicken.
04 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice is tender and chicken is cooked through.
05 - Remove and discard bay leaf. Stir in heavy cream and grated Parmesan cheese. Simmer uncovered for 5 minutes, stirring frequently until cheese melts and soup thickens slightly. Adjust seasoning with additional salt and pepper as desired.
06 - Ladle hot soup into bowls. Garnish generously with chopped fresh parsley and additional grated Parmesan if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • The wild rice adds this incredible nutty chew that makes every spoonful interesting
  • That Parmesan cream finish transforms a good soup into something you crave on rainy days
  • It actually tastes better the next day, so lunch is already sorted
02 -
  • The rice continues absorbing liquid as it sits, so you might need to add more broth when reheating leftovers
  • Wild rice cooks slower than you expect, so give it the full 45 minutes before testing for tenderness
03 -
  • Grate your own Parmesan from a block because the pre-grated stuff creates a grainy texture
  • Hold back on the final salt until after the Parmesan is added since cheese is naturally salty
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