Introduction

There’s something undeniably soothing about a steaming bowl of soup on a chilly evening, and this Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup is exactly that kind of soul-soothing dish. With tender chunks of chicken, earthy mushrooms, wild rice, and a velvety garlic-Parmesan broth, each spoonful is rich in flavor and comfort.

This recipe is the perfect blend of rustic and refined. The wild rice adds a chewy nuttiness, while the Parmesan and cream bring indulgence. It’s the kind of recipe that feels like a warm hug—great for weeknight dinners or cozy weekends, especially when you’re craving something hearty without being too heavy.

Best of all, it’s easy to prepare, freezes beautifully, and gets better the next day. You can make it in one pot, so cleanup is a breeze. Whether you’re feeding a crowd or meal prepping for the week, this is one soup you’ll keep coming back to.

 

Why You’ll Love This Recipe

Classic Comfort: Creamy and cozy, this soup tastes like it came from your favorite café.

One-Pot Wonder: Minimal cleanup and simple steps make this a weeknight hero.

Nutritious and Hearty: Wild rice and mushrooms bring nutrients and earthy flavor.

Freezer-Friendly: Make a big batch and freeze portions for busy days.

Customizable: Easily swap the protein or add extra veggies to suit your taste.

 

 

Ingredients

For the Soup Base:
2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

8 oz cremini mushrooms, sliced

For the Chicken & Broth:
1 lb boneless, skinless chicken breasts or thighs

6 cups chicken broth (low sodium)

¾ cup uncooked wild rice blend

For the Creamy Finish:
1 cup heavy cream

¾ cup freshly grated Parmesan cheese

2 tablespoons flour

2 tablespoons butter

 

 

Variations

• Use rotisserie chicken for a shortcut.

• Swap wild rice for brown rice or quinoa.

• Add spinach or kale at the end for extra greens.

• Use turkey instead of chicken for a post-holiday twist.

• Add diced carrots or celery with the onions for more veggies.

• Make it spicy with a pinch of red pepper flakes.

 

 

How to Make Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup

Step 1: In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 3 minutes. Add mushrooms, thyme, salt, and pepper; cook until mushrooms release liquid and brown.

Step 2: Add chicken breasts and wild rice. Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes until chicken is cooked and rice is tender.

Step 3: Remove the chicken, shred it with forks, then return it to the pot.

Step 4: In a small saucepan, melt butter and whisk in flour. Cook 1–2 minutes, then slowly add cream, stirring until thickened. Add Parmesan and stir until melted.

Step 5: Pour the creamy mixture into the soup pot and stir well. Let simmer uncovered for 5–10 minutes to thicken. Adjust seasoning to taste.

 

 

Tips for Making the Recipe

• Rinse wild rice thoroughly to remove excess starch.

• Shred the chicken once cooled slightly for better texture.

• Don’t boil after adding cream—just simmer gently to avoid curdling.

• Use freshly grated Parmesan for the best melt and flavor.

• Add more broth if soup thickens too much while cooling.

 

How to Serve

Serve this soup with crusty garlic bread or a warm baguette. A fresh green salad with lemon vinaigrette pairs beautifully to lighten the richness of the dish. Garnish with extra Parmesan and fresh thyme for a lovely touch.

 

Make Ahead and Storage

Storing Leftovers:
Keep soup in an airtight container in the fridge for up to 4 days. It thickens over time, so add a splash of broth or water when reheating.

Freezing:
Freeze cooled soup in freezer-safe containers for up to 3 months. Leave room at the top for expansion.

Reheating:
Thaw in the fridge overnight if frozen. Warm on the stovetop over medium-low heat, stirring occasionally. Add broth or cream as needed.

 

Frequently Asked Questions

1. Can I use cooked chicken?
Yes! Just skip the boiling step and stir in shredded cooked chicken during the final 10 minutes.

2. Can I use canned mushrooms?
Fresh is best for texture and flavor, but canned mushrooms can work in a pinch.

3. Is this soup gluten-free?
Use gluten-free flour or cornstarch for thickening, and ensure your broth is certified gluten-free.

4. Can I make this dairy-free?
Substitute coconut cream or plant-based cream and use nutritional yeast instead of Parmesan.

5. Does wild rice need to be soaked first?
No soaking is necessary—just rinse well before cooking.

6. Can I use a slow cooker?
Yes! Add all ingredients (except cream, flour, Parmesan) and cook on low for 6–7 hours. Stir in the creamy mixture at the end.

7. Can I make this vegetarian?
Use vegetable broth and skip the chicken—add extra mushrooms or tofu instead.

8. How can I make it thicker?
Let it simmer uncovered longer, or add more flour in the cream mixture.

9. Can I use pre-cooked rice?
You can, but reduce broth and adjust the cooking time to avoid mushiness.

10. What herbs go well in this soup?
Thyme is perfect, but rosemary or sage also work wonderfully.

 

 

Health Benefits

This soup contains lean protein from chicken, fiber-rich wild rice, and immune-boosting mushrooms. Garlic offers antimicrobial properties, while the broth keeps you hydrated and full.

 

 

Conclusion

Whether you’re cooking to impress or just need a comforting meal after a long day, this Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup is your go-to. Rich in flavor, easy to make, and freezer-friendly—it’s a recipe you’ll come back to over and over again.