Parmesan Mushroom Chicken Wild Rice (Printable Version)

Comforting bowl with tender chicken, earthy mushrooms, nutty wild rice, and savory Parmesan creating rich umami flavors.

# What You'll Need:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
02 - 1 cup (3.5 oz) freshly grated Parmesan cheese
03 - 1/2 cup heavy cream

→ Grains

04 - 3/4 cup wild rice, rinsed

→ Vegetables

05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 3 medium carrots, peeled and sliced
10 - 3 celery stalks, sliced
11 - 10 oz cremini or white mushrooms, sliced
12 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
13 - 1 bay leaf

→ Liquids

14 - 6 cups low-sodium chicken broth

→ Seasonings

15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, plus more to taste
17 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add mushrooms and garlic. Cook for 6 to 8 minutes until mushrooms are tender and excess liquid has evaporated.
03 - Stir in diced chicken, wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 to 3 minutes while stirring occasionally.
04 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice is tender and chicken is fully cooked.
05 - Remove bay leaf. Stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper to taste.
06 - Ladle into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It's the kind of soup that fills your whole house with warmth and makes everything feel a little less chaotic.
  • The wild rice gives it real substance, so you're not hungry an hour later like you might be with cream soups.
  • Once you've done the chopping, the pot basically does the work while you read or listen to music.
02 -
  • Don't skip the step of letting the mushroom liquid evaporate before adding the broth, because excess moisture dilutes the earthy flavor you're trying to build.
  • The Parmesan gets added last and off heat to prevent the cream from curdling, which I learned the hard way by being impatient once.
03 -
  • For extra richness without making it too heavy, add just a tablespoon more butter right before serving instead of extra cream.
  • Taste and adjust seasoning in the last five minutes because the wild rice and Parmesan will have absorbed some salt as they cook.
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