Save to Pinterest The first snowfall had just started sticking to the windows when I decided to make this soup. Something about wild rice simmering away on the stove makes the whole kitchen feel cozier, like the pot is working harder than I am to create something nourishing.
My roommate walked in during hour three of simmering and immediately asked what smelled so incredible. We ended up eating straight from the pot while standing at the counter, too impatient to bother with proper bowls.
Ingredients
- 2 boneless skinless chicken breasts: Dicing them yourself means more surface area for browning, which equals more flavor in every spoonful
- 250 g cremini mushrooms: These little guys have so much more earthy depth than white buttons, and they hold up better during long simmers
- 1 medium onion: The foundation of everything good, take your time dicing evenly so it melts into the soup
- 2 medium carrots: They add sweetness and color, plus something so comforting about seeing those orange pieces floating in your bowl
- 2 celery stalks: Do not skip this, that subtle aromatic background is what makes restaurant soups taste complete
- 3 cloves garlic: Mince these right before you need them so they do not start tasting bitter or metallic
- 1 cup wild rice: Rinse it well until the water runs clear or your soup will end up looking murky
- 6 cups chicken broth: Low sodium gives you control, and homemade will change everything if you have it
- 1 cup whole milk or half and half: The fat matters here, it carries all those savory flavors better than skim ever could
- 1/2 cup freshly grated Parmesan: Buy a wedge and grate it yourself, pre grated stuff has anti caking agents that just do not melt the same
- 3 tbsp unsalted butter: Unsalted lets you control the seasoning, and this is the base for your roux so do not substitute
- 2 tbsp all purpose flour: This thickens everything into that velvety texture, though a gluten free blend works perfectly fine too
- 1 tsp dried thyme: Fresh is lovely but dried actually holds up better to the long cooking time
- 1 bay leaf: The quiet hero of soups, just remember to fish it out before serving
- 1/2 tsp freshly ground black pepper: Freshly cracked makes a real difference you can taste
- Salt to taste: Add gradually at different stages, you can always add more but you cannot take it back
- Chopped fresh parsley: Completely optional but that pop of green on top makes everything look more inviting
Instructions
- Brown the chicken pieces:
- Melt 2 tablespoons of butter in your largest pot over medium heat and add the diced chicken. Let them develop a golden brown color on at least two sides, about 5 or 6 minutes, then set them aside on a plate.
- Build the vegetable base:
- Add that last tablespoon of butter to the same pot, then toss in the onions, carrots, and celery. Give them 4 or 5 minutes to soften and smell amazing before adding the mushrooms and garlic for another 4 minutes until everything is fragrant.
- Create the roux:
- Sprinkle the flour directly over all those vegetables and stir constantly for 1 full minute. You want to cook out that raw flour taste without browning it too much.
- Add the liquids and rice:
- Pour in the chicken broth slowly while stirring so no lumps form, then add the wild rice, thyme, bay leaf, pepper, and a small pinch of salt.
- Simmer until tender:
- Bring everything to a gentle boil, then drop the heat to low and cover it up. Let it simmer for 35 to 40 minutes, stirring occasionally, until those wild rice grains have burst open and are perfectly tender.
- Finish with cream and cheese:
- Toss the cooked chicken back into the pot along with the milk and Parmesan cheese. Let it cook for just 3 or 4 more minutes until everything is heated through and slightly thickened.
- Serve and enjoy:
- Fish out that bay leaf, ladle into warm bowls, and shower with extra Parmesan and fresh parsley if you are feeling fancy.
Save to Pinterest My sister called midway through her first batch asking why her soup tasted watery, and realized she had skipped the flour step. Now she keeps that note written on a sticky note inside her cabinet door.
Making It Ahead
This soup freezes beautifully, actually. I like to portion it into freezer safe bags laying flat so they take up minimal space and thaw quickly in the fridge overnight.
Perfecting The Texture
If you prefer a thicker soup, mash a few ladles of the rice and vegetables against the side of the pot before adding the cream. It creates this rustic body that feels incredibly substantial without needing extra flour.
Serving Suggestions
A crusty baguette toasted with garlic butter is practically mandatory. Something about dipping bread into creamy soup just feels right, especially when the bread soaks up all those Parmesan flavors at the bottom of the bowl.
- A crisp green salad with vinaigrette cuts through all that richness beautifully
- Sauvignon Blanc has the acidity to balance the cream without overpowering the delicate mushroom flavor
- Leftovers make the most comforting lunch, just add a splash of broth when reheating
Save to Pinterest Hope this soup finds its way to your stove on the coldest day of the year. There is something so deeply satisfying about making something this nourishing from scratch.
Your Questions Answered
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. The rice will continue absorbing liquid, so you may need to add more broth when reheating.
- → What type of mushrooms work best?
Cremini mushrooms offer excellent flavor and texture, but white button mushrooms work perfectly too. For deeper earthy notes, try adding some shiitake or porcini mushrooms along with the basic variety.
- → Can I freeze this soup?
Yes, though the texture may change slightly. Freeze without the dairy addition—add the milk and Parmesan after reheating. Portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
- → How do I know when wild rice is done?
Wild rice is properly cooked when the grains split open revealing the white interior, and they're tender but still retain a slight chew. This typically takes 35–45 minutes of simmering. Avoid overcooking or the rice will become mushy.
- → Can I use pre-cooked chicken?
Certainly. A rotisserie chicken or leftover cooked chicken works wonderfully. Add it during the last 5 minutes of simmering just to heat through, since it's already fully cooked. This shortcut reduces total time by about 15 minutes.
- → What can I serve with this soup?
Crusty bread or garlic bread are perfect for soaking up the creamy broth. A simple green salad with vinaigrette provides fresh contrast. For a complete meal, consider roasted vegetables or a light sandwich on the side.