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Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup

A creamy, comforting wild rice soup loaded with garlic, mushrooms, Parmesan, and tender chicken – perfect for chilly evenings or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 419
Ingredients Equipment Method Notes

Ingredients
  

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 & Rice:

- 1 lb boneless, skinless chicken breasts or thighs

- 6 cups chicken broth (low sodium)

- ¾ cup uncooked wild rice blend

For the Creamy Finish:

- 2 tablespoons butter

- 2 tablespoons all-purpose flour (or gluten-free flour)

- 1 cup heavy cream

- ¾ cup freshly grated Parmesan cheese

Equipment

  • Large soup pot
  • sauté pan
  • whisk, ladle

Method
 

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant and translucent.

2. Add mushrooms, thyme, salt, and pepper. Cook for 5–6 minutes until mushrooms soften and release their moisture.

3. Add chicken and uncooked wild rice to the pot. Pour in chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes.

4. Remove chicken, shred it using two forks, and return it to the pot.

5. In a separate pan, melt butter over medium heat. Add flour and whisk for 1–2 minutes to form a roux.

6. Slowly pour in the heavy cream, whisking constantly until thickened. Add grated Parmesan cheese and stir until fully melted.

7. Pour the creamy Parmesan mixture into the soup. Stir well to combine. Simmer uncovered for 5–10 more minutes until creamy and heated through.

8. Taste and adjust seasoning if needed. Serve hot with crusty bread or fresh herbs.

    Notes

    - Swap heavy cream with half-and-half or coconut cream for a lighter version.
    - Add spinach or kale during the final simmer for extra veggies.
    - This soup freezes well for up to 3 months – just skip the cream until reheating.
    - Use rotisserie chicken to save time on busy weeknights.
    - Adjust the broth amount if you prefer a thinner soup.