Save to Pinterest The kitchen smelled like butter and garlic, and I was standing over a pot wondering if wild rice really needed forty minutes or if the package was just being dramatic. My neighbor had dropped off a bag of mushrooms from the farmers market, still damp and earthy, and I wanted to do them justice. I threw together what I had: leftover chicken, some Parmesan wedge in the back of the fridge, and a handful of wild rice I'd been meaning to use for months. What came out of that pot an hour later wasn't just soup, it was the kind of meal that makes you forget you were winging it.
I made this on a Thursday night when my sister came over unannounced, cold and cranky from a long commute. She sat at the kitchen counter with her coat still on, watching me stir the pot and complaining about her day. By the time I ladled her a bowl and topped it with extra Parmesan, she'd stopped talking and started eating. She looked up after the third spoonful and said, "Okay, this is really good." That's when I knew I'd gotten it right.
Ingredients
- Boneless, skinless chicken breasts: I dice them small so they cook fast and stay tender, and browning them first adds a layer of flavor to the whole pot.
- Cremini or white mushrooms: Cremini have more flavor, but white mushrooms work fine if that's what you have; just slice them thin so they cook evenly.
- Onion, carrots, and celery: This classic trio builds the base, and I've learned that dicing them all the same size helps everything cook at the same pace.
- Garlic: Fresh is best here; those three cloves get sweet and mellow as they cook into the soup.
- Wild rice: Rinse it well or the soup gets a little murky, and yes, it really does take that long to cook, so don't rush it.
- Chicken broth: Low sodium gives you control over the salt, and six cups makes it soupy enough to be comforting without drowning the rice.
- Whole milk or half and half: This adds creaminess at the end without making the soup too heavy; I usually go with whole milk and it works perfectly.
- Freshly grated Parmesan cheese: The pre-shredded stuff doesn't melt the same way, so take the extra minute to grate it yourself.
- Unsalted butter: I use it to control the salt level, and it helps everything brown beautifully without burning.
- All purpose flour: Just enough to thicken the broth slightly without turning it into gravy.
- Dried thyme and bay leaf: These add warmth and depth, and pulling out that bay leaf at the end always feels like a little kitchen ritual.
- Black pepper and salt: Freshly ground pepper makes a difference, and I always taste before adding more salt since the Parmesan is already salty.
- Chopped fresh parsley: Optional, but it makes the bowls look brighter and adds a fresh note at the end.
Instructions
- Brown the chicken:
- Melt two tablespoons of butter in a large pot over medium heat, then add the diced chicken and cook until it's lightly browned and cooked through, about five to six minutes. Transfer it to a plate so it doesn't overcook while you build the rest of the soup.
- Sauté the vegetables:
- Add the last tablespoon of butter to the pot, then toss in the onion, carrots, and celery, cooking them for four to five minutes until they soften. Stir in the mushrooms and garlic, and let them cook another four minutes until the mushrooms release their moisture and start to brown.
- Add the flour:
- Sprinkle the flour over the vegetables and stir it around for about a minute. This cooks off the raw flour taste and helps thicken the broth later.
- Pour in the broth and add the rice:
- Gradually add the chicken broth, stirring to avoid lumps, then add the wild rice, thyme, bay leaf, black pepper, and a pinch of salt. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for thirty-five to forty minutes, stirring occasionally, until the rice is tender.
- Finish with chicken, milk, and Parmesan:
- Return the cooked chicken to the pot, then stir in the milk and Parmesan cheese. Let it cook for three to four minutes until everything is heated through and the soup has thickened slightly, then taste and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Remove the bay leaf, ladle the soup into bowls, and top with extra Parmesan and chopped parsley if you like. Serve it hot with crusty bread on the side.
Save to Pinterest This soup became my go-to whenever someone needed comfort or I wanted to feel like I had my life together on a weeknight. I've served it to friends who were having rough weeks, to my parents when they visited in the winter, and to myself on nights when I just needed something warm and filling. It's the kind of recipe that makes people ask for seconds and then text you the next day asking how you made it.
Making It Your Own
I've tried this with a mix of wild and brown rice when I wanted it to cook a little faster, and it worked beautifully. If you're short on time, shredded rotisserie chicken is a perfect shortcut; just stir it in at the end with the milk and Parmesan. For a vegetarian version, skip the chicken entirely and use vegetable broth, maybe add some white beans or extra mushrooms to keep it hearty. You can also swap the thyme for fresh rosemary or add a splash of white wine when you sauté the vegetables for a little extra depth.
What to Serve Alongside
This soup pairs perfectly with crusty bread for dipping, and I've found that a crisp white wine like Sauvignon Blanc balances the richness really well. A simple green salad with lemon vinaigrette keeps things light, or you could serve it with garlic toast if you want to go all in on comfort. Leftovers are just as good the next day, maybe even better, since the rice absorbs more of the broth and the flavors blend together overnight.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to four days. The soup will thicken as it sits, so when you reheat it, add a splash of broth or milk and stir it over low heat until it's warmed through. I don't recommend freezing this one because the rice can get mushy and the dairy can separate, but if you do freeze it, leave out the milk and Parmesan and add them fresh when you reheat.
- Always taste and adjust the seasoning after reheating, since flavors can mellow in the fridge.
- If you're meal prepping, store the soup and any garnishes separately so the parsley stays fresh.
- Reheat individual portions in the microwave for two to three minutes, stirring halfway through.
Save to Pinterest This soup has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it brings you the same kind of comfort it's brought me, one warm bowl at a time.
Common Recipe Questions
- → Can I use regular white rice instead of wild rice?
Yes, white rice works as a substitute, though it will reduce the cooking time to about 15-20 minutes. Wild rice provides a nuttier flavor and chewier texture that complements this dish beautifully.
- → How can I make this soup thicker?
You can increase the flour to 3 tablespoons, reduce the broth by half a cup, or simmer uncovered for the last 10 minutes to allow excess liquid to evaporate naturally.
- → Is this soup freezer-friendly?
Yes, this soup freezes well for up to 3 months. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
- → What can I substitute for Parmesan cheese?
Gruyère, Pecorino Romano, or aged Gouda work wonderfully as alternatives. Each will provide a slightly different flavor profile while maintaining the soup's rich, savory character.
- → Can I make this in a slow cooker?
Absolutely. Brown the chicken and sauté vegetables first, then transfer to your slow cooker with broth, rice, and seasonings. Cook on low for 4-5 hours until rice is tender, then add milk and Parmesan in the final 15 minutes.
- → What wine pairs best with this soup?
A crisp Sauvignon Blanc complements the earthy mushrooms and creamy richness beautifully. Alternatively, try a light Pinot Grigio or a dry Riesling for a refreshing balance.