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Garlic Parmesan Creamy Mushroom Chicken & Wild Rice Soup

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A rich and comforting soup made with tender chicken, earthy mushrooms, nutty wild rice, and a creamy garlic-Parmesan broth. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 1/2 pounds chicken breast or thighs, diced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 12 ounces mushrooms, sliced
  • 6 cups chicken broth
  • 1 cup wild rice, cooked separately
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat.
  2. Sear chicken until lightly browned, then set aside.
  3. In the same pot, sauté onion, carrots, celery, and garlic until softened.
  4. Add mushrooms and cook until they release their liquid and begin to brown.
  5. Return chicken to the pot and pour in chicken broth. Add thyme and bay leaf, then bring to a simmer.
  6. Simmer for 25–30 minutes until chicken is cooked through.
  7. Stir in cooked wild rice.
  8. Remove from heat, then stir in cream and Parmesan until smooth.
  9. Season with salt and black pepper to taste.
  10. Garnish with parsley and serve warm.

Notes

  • Cook wild rice separately to keep the broth creamy and avoid over-thickening.
  • Add cream off the heat to prevent curdling.
  • Use freshly grated Parmesan for the smoothest melting texture.
  • For added flavor, deglaze the pot with a splash of white wine before adding broth.

Nutrition

Find it online: https://dishmio.com/garlic-parmesan-creamy-mushroom-chicken-wild-rice-soup/