Parmesan Mushroom Chicken Wild Rice (Print Version)

Comforting bowl with tender chicken, earthy mushrooms, wild rice, and savory Parmesan

# Components:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
02 - 1 cup 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
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 diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add sliced mushrooms and minced garlic. Cook for 6-8 minutes until mushrooms are tender and excess liquid has evaporated.
03 - Stir in diced chicken, wild rice, fresh thyme, bay leaf, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
04 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until wild rice is tender and chicken is cooked through.
05 - Remove bay leaf. Stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Ladle into bowls and garnish with fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day when you've actually spent less than an hour in the kitchen.
  • The wild rice gives it this nutty, substantial texture that makes a bowl feel like a complete meal.
  • Parmesan and mushrooms together create an umami depth that lingers on your tongue in the best way.
  • It freezes beautifully, so you can make a double batch and have comfort in your freezer for rough weeks ahead.
02 -
  • The mushroom cooking step is non-negotiable: if you skip straight to the broth, they'll absorb liquid instead of releasing it, and your soup will taste diluted rather than deep.
  • Wild rice takes longer than white rice, so patience here actually changes the outcome—you need those full 40 minutes or you'll end up with chewy, undercooked grains that ruin the texture.
  • Add the cream and Parmesan at the very end to preserve their delicate flavors; cooking them for too long can make the Parmesan separate or the cream break.
03 -
  • Don't skip the mushroom release step: cooking them until their liquid evaporates is what separates muddy soup from silky, flavorful broth.
  • Fresh Parmesan grated at home melts invisibly into the hot broth, while pre-grated versions can cloud the soup and create a gritty texture.
  • Taste before you add the final salt—the Parmesan and broth both contribute saltiness, and you're looking for balance, not a salty bowl.
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