Comforting creamy soup with tender chicken, earthy mushrooms, nutty wild rice, and savory Parmesan.
# Ingredient List:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced
→ Vegetables
02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 1 cup wild rice, rinsed
→ Liquids
08 - 6 cups chicken broth (preferably low sodium)
09 - 1 cup whole milk or half-and-half
→ Dairy
10 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Fats
11 - 3 tablespoons unsalted butter
→ Thickeners
12 - 2 tablespoons all-purpose flour (or gluten-free flour blend)
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt, to taste
17 - Chopped fresh parsley for garnish (optional)
# Steps:
01 - In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced chicken and cook until lightly browned and cooked through, about 5–6 minutes. Transfer to a plate and set aside.
02 - Add the remaining tablespoon of butter to the pot. Sauté the onion, carrots, and celery for 4–5 minutes until softened. Add the mushrooms and garlic; cook for another 4 minutes until mushrooms release their moisture and begin to brown.
03 - Sprinkle the flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.
04 - Gradually pour in the chicken broth, stirring to combine and prevent lumps. Add the wild rice, thyme, bay leaf, black pepper, and a pinch of salt.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until the rice is tender.
06 - Return the cooked chicken to the pot. Stir in the milk (or half-and-half) and Parmesan cheese. Cook for 3–4 minutes until heated through and slightly thickened. Adjust seasoning with more salt and pepper if needed. Remove the bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.
