Pin It The first time I made this soup was during a particularly brutal February when my apartment felt like it was never going to be warm again. I had bought wild rice on impulse because it looked pretty in the bulk bin, and half a container of mushrooms was threatening to turn in my refrigerator. The way the Parmesan melted into the broth, turning it cloudy and impossibly rich, made me realize that comfort food is really just architecture building a cozy shelter out of ingredients.
I served this at a dinner party last winter when my friend was going through a breakup. She took three bowls and then asked for the recipe before she even put on her coat to leave. Something about this soup makes people feel taken care of in that quiet way that matters more than we admit.
Ingredients
- Chicken breasts: Dicing them yourself means they cook evenly in the broth and stay tender instead of turning rubbery
- Freshly grated Parmesan: Pre grated cheese has anti caking agents that prevent it from melting smoothly into soup, so grab a wedge and grate it yourself
- Heavy cream: This is what transforms the broth from clear and thin to velvety and restaurant worthy
- Wild rice: Rinse it well before adding or your soup will turn slightly muddy from the natural starch coating
- Mushrooms: Cremini have more flavor than white buttons but either works just take your time cooking them so they release all their liquid and concentrate their flavor
- Chicken broth: Low sodium is crucial here because the Parmesan and final seasoning will add plenty of salt on their own
Instructions
- Build your flavor foundation:
- Heat olive oil and butter in a large pot over medium heat until the butter foams. Add onion carrots and celery, sautéing for 5 minutes until they start to soften and smell sweet.
- Cook the mushrooms properly:
- Add mushrooms and garlic, cooking 6 to 8 minutes until the mushrooms are tender and most of their liquid has evaporated. This step is worth the extra minutes.
- Add the protein and rice:
- Stir in diced chicken wild rice thyme bay leaf salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until the chicken turns opaque on the outside.
- Let it simmer:
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 40 to 45 minutes until wild rice is tender and chicken is cooked through.
- Finish with richness:
- Remove the bay leaf and stir in heavy cream and grated Parmesan. Simmer uncovered 5 minutes, then adjust seasoning with salt and pepper.
- Serve it up:
- Ladle into bowls and garnish with fresh parsley and extra Parmesan if you want to make it look as good as it tastes.
Pin It This recipe has become my go to whenever someone asks what to make when they want to impress without stress. Last month my neighbor texted me at midnight saying she was craving it again which might be the highest compliment a soup can receive.
Making It Your Own
I have made this with white beans instead of chicken for vegetarian friends and honestly it was just as comforting. The wild rice and mushrooms carry so much flavor that you barely notice the meat is missing. Sometimes I throw in a handful of spinach at the very end just to feel better about serving nothing but cream and carbs.
The Bread Situation
Good crusty bread is non negotiable with this soup. You need something sturdy enough to dunk without falling apart. I once served it with soft dinner rolls and regretted it immediately because there was no way to properly drag every drop of broth from the bowl. Learn from my mistake.
Leftovers Actually Improve This
Something magical happens overnight in the refrigerator. The flavors meld together in that way that only time can achieve, and the rice continues to soften while the broth gets even creamier. I have started making double batches just so I can eat it for lunch the next day.
- Reheat gently over low heat so the cream does not separate
- Add a splash of broth if it has thickened too much
- This freezes well for up to three months if you leave out the cream and add it when reheating
Pin It There is something about a soup that requires almost an hour of simmering that forces you to slow down and stay present. Maybe that is really why we crave it when life gets overwhelming.
Recipe Q&A
- → Can I make this ahead of time?
Absolutely. This actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 3 days, then reheat gently on the stove, adding a splash of broth if needed.
- → Can I freeze this soup?
You can freeze it, but the cream and Parmesan may separate slightly. For best results, freeze before adding the dairy, then stir in cream and cheese when reheating. Alternatively, freezing works fine if you're willing to whisk it back together while reheating.
- → What type of rice works best?
Wild rice provides the best texture and nutty flavor that complements the mushrooms and Parmesan. Brown rice works but takes longer to cook, while white rice becomes too soft during the long simmer time.
- → Can I use rotisserie chicken instead?
Yes, using shredded rotisserie chicken is an excellent shortcut. Add it during the last 10 minutes of simmering just to heat through, rather than cooking it from raw with the rice.
- → How do I make this vegetarian?
Replace the chicken broth with vegetable broth and either omit the chicken entirely or substitute with white beans or extra mushrooms for protein. Consider adding nutritional yeast for extra umami depth.
- → Why do mushrooms need to cook separately first?
Cooking mushrooms first allows them to release their moisture and brown properly, developing deeper flavor. If added directly to the liquid, they steam instead of sauté, resulting in a less intense taste.