Save The smell of mushrooms hitting hot butter still takes me back to my tiny first apartment kitchen, where I learned that comfort food could actually be simple. This soup came together on a particularly brutal February evening when my heating was working overtime but barely winning. I needed something that would warm me from the inside out and fill the whole space with that rich, savory aroma that makes a cold night feel cozy instead of lonely.
My roommate walked in mid simmer and actually paused in the doorway, asking what magic was happening on the stove. That's the thing about this soup it makes people slow down and linger in the kitchen, drawn in by the promise of something warm and substantial.
Ingredients
- 2 boneless skinless chicken breasts: Dicing these yourself means more surface area for browning, which equals more flavor in every spoonful
- 250 g cremini or white mushrooms: Cremini have that earthy depth that white mushrooms sometimes miss, but either works beautifully
- 1 medium onion: This foundation aromatics are non negotiable for building that deep savory base
- 2 medium carrots: They add sweetness to balance the earthy mushrooms and salty Parmesan
- 2 celery stalks: The subtle backbone note that you would miss if it was gone
- 3 cloves garlic: Minced fresh because jarred garlic just does not have the same punch here
- 1 cup wild rice: Rinse it thoroughly unless you like gritty soup, which I learned the unfortunate way
- 6 cups chicken broth: Low sodium lets you control the salt level since Parmesan brings plenty on its own
- 1 cup whole milk or half and half: Don't use skim milk here, it will just look sad and thin
- 1/2 cup freshly grated Parmesan: Buy a wedge and grate it yourself, pre grated cheese has anti caking agents that mess up the texture
- 3 tbsp unsalted butter: One for the chicken, two for the veg, because fat carries flavor
- 2 tbsp all purpose flour: Gluten free blend works if needed, but regular flour gives the smoothest result
- 1 tsp dried thyme: Fresh thyme is great, but dried actually holds up better in long simmered soups
- 1 bay leaf: Do not forget to fish it out before serving unless you want an unexpectedly crunchy surprise
- 1/2 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
- Salt to taste: Taste at the end because the Parmesan and broth might have already done the work for you
Instructions
- Sear the chicken first:
- Melt 2 tablespoons butter in a large pot over medium heat and add the diced chicken, letting it develop a golden brown color on at least two sides before setting it aside on a plate.
- Build your flavor foundation:
- Add the remaining butter to the pot and cook the onion, carrots, and celery until they start to soften, about 5 minutes.
- Add the earthy elements:
- Toss in the mushrooms and garlic, cooking until the mushrooms have released their moisture and started to pick up some color.
- Create the roux:
- Sprinkle the flour over the vegetables and stir constantly for one full minute so it loses that raw flour taste.
- Bring it all together:
- Pour in the broth gradually while stirring, then add the wild rice, thyme, bay leaf, pepper and a pinch of salt.
- Let it simmer:
- Bring to a boil, then reduce to low, cover and let it cook for 35 to 40 minutes until the rice is tender and has started to split open.
- Finish it beautifully:
- Return the chicken to the pot, stir in the milk and Parmesan, and cook for 3 to 4 more minutes until everything is hot and slightly thickened.
Save This became my go to when friends needed bringing dinner after having babies or going through tough times. Something about a homemade soup just feels like a hug in a bowl.
Make It Your Own
Sometimes I swap in brown rice mixed with the wild for extra chew, and once I used rotisserie chicken when time was crunched and honestly it was still fantastic. The soup is forgiving like that.
Serving Suggestions
A hunk of crusty sourdough for dipping is non negotiable at my house. I also love a crisp white wine like Sauvignon Blanc alongside, the acidity cuts right through the creaminess.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, though the rice will continue soaking up liquid so you might need to add a splash of broth when reheating. Freezing works but the texture does change slightly.
- Always cool completely before storing or the container will trap condensation
- Reheat gently over medium low, stirring often to prevent scorching the dairy
- Never boil it once the dairy has been added or it might separate
Save There is something deeply satisfying about a soup that can turn a gray winter evening into something that feels like home.
Kitchen Q&A
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors often develop and deepen overnight. Reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much.
- → Can I freeze this soup?
This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Leave some room at the top as liquids expand when frozen. Thaw overnight in the refrigerator before reheating.
- → What can I use instead of wild rice?
You can substitute wild rice with brown rice, white rice, or even barley. Brown rice adds a similar nutty flavor and hearty texture. Adjust cooking time accordingly as different grains may require more or less time to become tender.
- → How can I make this vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. You may want to add extra vegetables or legumes like white beans to maintain protein and substance. The creamy base and Parmesan will still provide plenty of rich flavor.
- → Can I use rotisserie chicken?
Absolutely! Using a store-bought rotisserie chicken is a great time-saver. Simply shred or dice about 2 cups of cooked chicken and add it during step 6 when you would normally return the cooked chicken to the pot. Skip step 1 entirely.
- → How do I prevent the dairy from curdling?
Temper the milk or half-and-half by warming it slightly before adding it to the hot soup. Add it slowly while stirring constantly. Avoid boiling the soup once the dairy has been added—keep it at a gentle simmer just until heated through.