Save The first snowfall had just started dusting the windowsills when my youngest bounded into the kitchen, red-cheeked from sledding and demanding something hot enough to thaw her frozen toes. I'd been meaning to use up the wilting mushrooms and that bag of wild rice lurking in the pantry, so soup it was. By the time the pot was bubbling away, the whole house smelled like butter and thyme, and somehow half the neighborhood kids had materialized at our back door, tracking snow across the rug.
My mother-in-law, who claims she doesnt like soup, accidentally ate three bowls during a particularly brutal February storm last year. She kept hovering around the stove with a slightly guilty expression, asking if anyone else wanted seconds. Now she requests it every time the temperature drops below forty degrees, which I consider a personal victory.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces before cooking means they absorb more flavor and reheat beautifully the next day
- Cremini mushrooms: These have more earthy depth than white buttons, and they hold their texture better during long simmering
- Wild rice: Rinse it thoroughly under cold water until the water runs clear to remove any debris or starch that might make your soup cloudy
- Chicken broth: Low sodium lets you control the salt level, especially important since the Parmesan will add its own salty punch later
- Parmesan cheese: Buy a wedge and grate it yourself, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly into the soup
Instructions
- Cook the chicken first:
- Melt 2 tablespoons butter in your largest pot over medium heat, add the diced chicken, and let it develop golden edges, about 5 minutes, then remove it to a plate.
- Build the vegetable base:
- Add the remaining butter along with onion, carrots, and celery, cooking until they soften and the kitchen starts smelling like comfort, then toss in mushrooms and garlic until the mushrooms release their liquid and start browning.
- Create the roux:
- Sprinkle the flour over the vegetables and stir constantly for 1 minute, this cooks out the raw flour taste so your soup wont have that dusty, chalky undertone.
- Add liquids and simmer:
- Pour in the broth gradually while stirring to prevent lumps, then add wild rice, thyme, bay leaf, pepper, and a pinch of salt before covering and simmering gently for 35 to 40 minutes until the rice blooms and turns tender.
- Finish with creaminess:
- Return the chicken to the pot along with the milk and Parmesan, stirring until the cheese melts and the soup thickens slightly, then taste and add more salt if needed before serving.
Save Last winter, my neighbor texted me at midnight asking for the recipe after her family refused to eat anything else for dinner. She said her teenager actually asked for seconds, which apparently hasnt happened since 2019.
Making It Your Own
Sometimes I throw in a handful of spinach right at the end, letting it wilt just slightly before serving. It doesnt change the flavor much, but somehow makes the whole meal feel slightly more virtuous, especially after a weekend of holiday eating.
The Bread Situation
Crusty bread is non-negotiable here, but dont bother with anything fancy. A simple baguette from the grocery store, sliced and buttered, will soak up that Parmesan-kissed broth better than anything else, and the crunch against the tender rice and chicken is perfect.
Leftovers And Storage
This soup actually tastes better the next day, after all those flavors have had time to really get to know each other in the refrigerator. Just reheat it gently over medium-low heat, adding a splash more broth or milk if it needs loosening up.
- The rice will continue absorbing liquid, so you might need to thin it out when reheating
- Freeze individual portions for those nights when cooking feels impossible
- Always reheat on the stovetet rather than the microwave to preserve the texture
Save Theres something about standing over a simmering pot of this soup while snow falls outside that makes everything feel right with the world, at least until someone asks whats for dinner tomorrow.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 3 days in advance. Store it in an airtight container in the refrigerator. The wild rice may absorb some liquid, so add a splash of broth or milk when reheating to restore the creamy consistency.
- → Can I freeze this soup?
You can freeze this soup for up to 3 months, though the texture may change slightly. Freeze it before adding the milk and Parmesan—add these when reheating for the best results. Thaw overnight in the refrigerator before warming gently on the stove.
- → What can I substitute for wild rice?
Brown rice works well as a substitute, though it will have a slightly different flavor and texture. You can also use a blend of wild and brown rice for added depth. Adjust cooking time as needed since brown rice may take longer to become tender.
- → How can I make this soup vegetarian?
Replace the chicken with extra mushrooms or white beans for protein. Use vegetable broth instead of chicken broth. The rest of the ingredients remain the same, and you'll still have a rich, flavorful soup with plenty of texture.
- → How do I make the soup thicker?
If you prefer a thicker consistency, you can increase the flour to 3 tablespoons or reduce the amount of broth slightly. Another option is to mash some of the cooked rice against the side of the pot to release starch and naturally thicken the broth.
- → Can I use rotisserie chicken?
Absolutely! Using a rotisserie chicken is a great time-saver. Simply shred or dice the meat and add it during the last 5 minutes of cooking, just long enough to heat through. This also adds wonderful flavor to the broth.