Save The first time I made this soup was during a particularly brutal February when my apartment felt like it would never be warm again. I had wild rice sitting in my pantry for months and a container of mushrooms that needed using, so I threw everything into my largest Dutch oven and hoped for the best. Three hours later, my roommate wandered in from her shift at the hospital, stopped in the doorway, and said whatever that is, I need it in my life immediately. We ate it standing up in the kitchen, watching steam rise from our bowls, and agreed that comfort food should always involve this much cheese.
Last winter, my sister was recovering from surgery and couldnt stomach anything heavy. I brought her a container of this soup, and she texted me two hours later asking if there was a hidden ingredient because she felt genuinely cared for with every bite. Thats when I realized soup is basically a hug in edible form.
Ingredients
- Boneless skinless chicken breasts: Dicing them raw lets the meat absorb all those savory flavors as it simmers in the broth
- Freshly grated Parmesan cheese: Pre-grated has anti-caking agents that wont melt properly into the cream
- Heavy cream: This creates that velvety restaurant texture that makes people ask whats your secret
- Wild rice: Rinse it well to remove any debris, and dont worry if some kernels stay slightly chewy
- Cremini mushrooms: They have more depth than white mushrooms and hold up better during long simmering
- Fresh thyme: The woody stems can go right into the pot, just fish them out before serving
- Low-sodium chicken broth: You can always add salt later, but you cant take it away
Instructions
- Build your flavor foundation:
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 minutes until they start to soften and your kitchen smells amazing.
- Add the earthy elements:
- Toss in the mushrooms and garlic. Cook for another 6 to 8 minutes until the mushrooms are tender and most of their liquid has evaporated, concentrating all that flavor.
- Bring in the protein and grain:
- Stir in the diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Let everything cook together for 2 to 3 minutes, stirring occasionally to coat the ingredients.
- Let it simmer:
- Pour in the chicken broth and bring everything to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until the wild rice is tender and the chicken is cooked through.
- Finish with the good stuff:
- Remove the bay leaf and stir in the heavy cream and grated Parmesan. Simmer uncovered for 5 more minutes, then taste and adjust the seasoning with salt and pepper.
- Serve it up:
- Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan if you want to impress people.
Save This soup became my go-to meal after I hosted a dinner party where everyone was too polite to admit they were still hungry. I served it as an appetizer, but my friend kept asking for refills until it became the main event. Now I just make a double batch and call it dinner.
Making It Ahead
Ive learned that this soup freezes beautifully without the cream and Parmesan. Complete all the steps through the simmering phase, let it cool completely, and store it in freezer-safe containers. When youre ready to eat, thaw it overnight in the fridge, reheat gently, and stir in the cream and cheese at the very end.
The Bread Situation
A soup like this deserves a worthy vessel for sopping up every last drop. I prefer a crusty sourdough that can stand up to a serious dunk without falling apart. Toast thick slices and rub them with raw garlic while theyre still hot for an extra layer of flavor that makes people wonder what theyre tasting.
Shortcuts and Swaps
Sometimes life gets chaotic and you need dinner faster. Rotisserie chicken works perfectly here, just shred it and add it during the last 10 minutes of simmering so it doesnt dry out. For vegetarian friends, swap the chicken broth for vegetable broth and add a can of white beans or extra mushrooms for protein.
- The cream can be replaced with half-and-half for a lighter version
- Fresh thyme is worth it, but dried works in a pinch at half the amount
- If your wild rice is still too chewy after 45 minutes, give it another 10 minutes
Save Theres something about a soup that requires a wooden spoon and patience that makes everything else feel a little more manageable.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in the refrigerator for up to 3 days, adding the cream and Parmesan when reheating to prevent separation.
- → Can I freeze this soup?
Yes, freeze before adding the cream and Parmesan. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and finish with dairy.
- → What's the best way to slice mushrooms for soup?
Slice cremini mushrooms about 1/4 inch thick. This thickness allows them to cook down and release their liquid while maintaining enough structure to be satisfying in each spoonful.
- → Can I use brown rice instead of wild rice?
You can, but adjust cooking time. Brown rice takes longer to cook than wild rice, so add it with the broth and extend simmering by 10-15 minutes until tender.
- → How can I make this soup thicker?
Mash some of the cooked wild rice against the pot's side before adding cream, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold broth during the final simmer.