Hearty bowl with chicken, mushrooms, wild rice, and Parmesan in a creamy broth
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced
→ Vegetables
02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 1 cup wild rice, rinsed
→ Liquids
08 - 6 cups chicken broth (preferably low sodium)
09 - 1 cup whole milk or half-and-half
→ Dairy
10 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Fats
11 - 3 tablespoons unsalted butter
→ Thickeners
12 - 2 tablespoons all-purpose flour (or gluten-free flour blend)
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt, to taste
→ Garnish
17 - Chopped fresh parsley
# How to Make It:
01 - Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add diced chicken and cook until lightly browned and cooked through, about 5–6 minutes. Transfer to a plate and set aside.
02 - Add remaining butter to the pot. Sauté onion, carrots, and celery for 4–5 minutes until softened. Add mushrooms and garlic; cook 4 minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over vegetables. Stir and cook 1 minute to remove raw flour taste.
04 - Gradually pour in chicken broth, stirring to combine and prevent lumps. Add wild rice, thyme, bay leaf, black pepper, and a pinch of salt.
05 - Bring to a boil, then reduce heat to low. Cover and simmer 35–40 minutes, stirring occasionally, until rice is tender.
06 - Return cooked chicken to the pot. Stir in milk and Parmesan cheese. Cook 3–4 minutes until heated through and slightly thickened. Adjust seasoning with additional salt and pepper if needed.
07 - Remove bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.
