Save The first time I made this soup was during a brutal February when my apartment felt like an icebox. I craved something that would warm me from the inside out, and the combination of earthy mushrooms and nutty wild rice sounded like pure comfort. As it simmered on the stove, filling every corner of my kitchen with incredible aromas, I knew Id stumbled onto something special. My roommate wandered in from her room, drawn by the smell, and we ended up eating bowls of it while watching winter snow fall outside.
Last fall, I made a giant batch for a friends birthday dinner. She had requested comfort food but something elegant enough for a celebration. I served it in hollowed out sourdough bowls, and the way everyone went quiet after that first spoonful told me everything. The birthday girl actually asked if she could take the leftovers home, which is basically the highest compliment anyone can pay a cook.
Ingredients
- 2 boneless skinless chicken breasts diced: Cutting the chicken into bite sized pieces before cooking means every spoonful has the perfect protein ratio without needing to slice at the table
- 250 g cremini or white mushrooms sliced: Cremini mushrooms have a deeper earthier flavor than white button mushrooms but either works beautifully here
- 1 medium onion diced: Yellow onions become sweet and mellow as they cook forming the aromatic backbone of the soup
- 2 medium carrots diced: These add subtle sweetness and beautiful color contrast against the dark wild rice
- 2 celery stalks diced: Essential for that classic soup base flavor that makes everything taste like home
- 3 cloves garlic minced: Fresh garlic adds a warm aromatic note that dried garlic simply cannot replicate
- 1 cup wild rice rinsed: Always rinse wild rice until the water runs clear to remove any debris and prevent a bitter taste
- 6 cups chicken broth: Low sodium broth gives you control over the final salt level while still providing rich depth
- 1 cup whole milk or half and half: Whole milk creates a lighter creamy finish while half and half makes it more luxurious
- 1/2 cup freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that prevent smooth melting so grate it yourself for the best texture
- 3 tbsp unsalted butter: Unsalted butter lets you control exactly how salty the final dish becomes
- 2 tbsp all purpose flour: This creates a velvety thickened base without needing heavy cream or excessive starch
- 1 tsp dried thyme: Thyme pairs beautifully with both mushrooms and chicken adding subtle piney notes
- 1 bay leaf: A single bay leaf adds subtle depth that makes the broth taste more complex and developed
- 1/2 tsp freshly ground black pepper: Freshly ground pepper has a more vibrant spicy flavor than pre ground pepper
- Salt to taste: Taste throughout the cooking process as salt needs vary based on your broth brand
Instructions
- Brown the chicken first:
- Melt 2 tablespoons of butter in your large pot or Dutch oven over medium heat. Add the diced chicken in a single layer and let it develop a golden brown crust on one side before stirring. Cook until lightly browned and cooked through about 5 to 6 minutes then transfer to a plate.
- Build the aromatic base:
- Add the remaining butter to the same pot and toss in the onion carrots and celery. Cook for 4 to 5 minutes until the vegetables have softened and the onions become translucent. Add the mushrooms and garlic cooking another 4 minutes until the mushrooms release their moisture and start to turn golden.
- Create the roux:
- Sprinkle the flour evenly over all the vegetables stirring constantly to coat everything. Cook for exactly 1 minute to remove the raw flour taste which makes all the difference in the final flavor.
- Add the liquids and rice:
- Slowly pour in the chicken broth while stirring continuously to prevent any lumps from forming. Add the wild rice thyme bay leaf black pepper and a pinch of salt then bring everything to a gentle boil.
- Simmer to perfection:
- Reduce the heat to low cover the pot and let it simmer for 35 to 40 minutes. Stir occasionally to prevent the rice from sticking to the bottom and cook until the rice is tender and some grains have started to burst open.
- Finish with cream and cheese:
- Return the cooked chicken to the pot along with any accumulated juices. Stir in the milk and Parmesan cheese then cook for 3 to 4 more minutes until heated through and slightly thickened. Taste and add more salt and pepper if needed.
- Serve and enjoy:
- Remove and discard the bay leaf then ladle the hot soup into bowls. Top with extra grated Parmesan and chopped fresh parsley if desired.
Save 
Save My dad always said that a good soup recipe is worth its weight in gold. This one has become my go to whenever someone needs a little extra comfort whether theyre fighting a cold or just had a rough week at work. Theres something about the combination of wild rice and Parmesan that feels like a warm hug in a bowl.
Making It Your Own
Sometimes I swap half the wild rice for brown rice which adds a lovely chewy texture and makes the even more substantial. The brown rice takes a few extra minutes to cook but the depth it adds is absolutely worth the wait. You can also add a handful of spinach or kale during the last few minutes of cooking for a pop of color and extra nutrition.
Perfect Pairings
This soup deserves a really excellent bread alongside. My favorite is a crusty sourdough that has been brushed with olive oil and warmed in the oven until the edges get golden and crispy. The contrast between the hot creamy soup and the chewy crisp bread is absolutely magical and I never serve this without it.
Storage And Reheating
This soup actually tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to four days. When reheating add a splash of milk or broth since the rice will continue absorbing liquid and the soup will be thicker.
- Freeze individual portions for up to three months but leave out the Parmesan until you reheat it
- Reheat gently over low heat stirring occasionally to prevent the dairy from separating
- If the soup seems too thick after reheating thin it with more broth rather than water
Save 
Save There is nothing quite like standing over a steaming pot of soup knowing it will nourish not just the body but the soul too. I hope this recipe becomes a staple in your kitchen just as it has in mine bringing warmth and comfort to your table whenever you need it most.
Kitchen Tips & Answers
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to adjust consistency.
- → Can I freeze this soup?
You can freeze it for up to 3 months, though the rice may soften slightly upon reheating. For best results, cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before warming.
- → What can I substitute for wild rice?
Brown rice works well as a substitute, though it may need slightly longer cooking time. You can also use a blend of wild and brown rice, or try farro for a chewy, nutty texture that holds up beautifully in creamy soups.
- → How do I make this vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. Consider adding extra mushrooms or white beans for protein. The Parmesan still provides plenty of savory depth to the finished dish.
- → Why did my soup turn out too thin?
If your soup is thinner than desired, let it simmer uncovered for an additional 10–15 minutes to reduce. Alternatively, make a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold broth, then stir it in and cook for 2–3 minutes until thickened.
- → Can I use rotisserie chicken?
Absolutely! Using a store-bought rotisserie chicken cuts prep time significantly. Simply shred or dice the meat and add it during the last 5 minutes of cooking—just long enough to heat through without drying out.