Parmesan Mushroom Chicken and Wild Rice Soup
THIS is the one soup that got the most rave reviews from my family this fall. I’ve made many so far for the site, and this one delivered on EVERYTHING. The chicken, mushrooms, veggies and WILD rice are all the perfect additions to the half milk, half heavy cream and grated parmesan cheesy chicken broth backdrop.
I am a huge fan of cutting up my protein into small pieces. The seasonings, oil and butter reach a larger surface area of the meat. Trust me, it tastes so much better. Please please season with your soul, DON’T BE SHY. Why WILD RICE? It actually has many more nutritional benefits as compared to brown rice AND its got less calories. In my opinion, it also possesses a better taste as well. Definitely give it a try, you won’t regret it. Serve this soup with some crusty bread for the ultimate cozy meal.
If you love this recipe, you love some of my other ones:
- Easy Creamy Mushroom Soup
- Easy Meatball Mushroom Soup
- One Pot Creamy Mushroom Rice
- Mushroom Cauliflower ‘Risotto’
- Easy Parmesan Mushrooms
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
Parmesan Mushroom Chicken and Wild Rice Soup
Ingredients
- 6 chicken thighs (boneless + skinless), diced
- garlic powder, onion powder, paprika to taste
- 2 tbs olive oil
- 10 oz mushrooms, sliced
- 1 tbs butter, divided
- 1 medium onion, diced
- 1 large carrot, fine chop
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 6 cups low sodium chicken broth (may need more)
- 1 cup wild rice blend (or any medium grain rice)
- 1 cup half and half
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Season your sliced chicken generously with salt, paprika, onion and garlic powders. Toss around to coat. Heat your oil on medium high in a large pot and cook your chicken for 3-4 minutes. Remove the pieces from the pot.
- Heat 1/2 tbs butter in your pot and sauté the mushroom slices until tender, 5 minutes. Add in the remaining 1/2 tbs butter and then your onion, carrots and celery and cook for another 4 minutes. Stir in the garlic and thyme and cook for 30 seconds.
- Add in the broth, rice, chicken and season with salt and pepper to taste. Simmer, covered for 25-30 minutes (or until rice is done). You may need more broth if it is absorbed.
- Lastly, stir in the half and half and parmesan cheese for a few minutes, until smooth. Taste and add in more salt and pepper if needed.
Just made this. It’s so delicious. I used brown rice as that all I had and it turned out perfectly. It’s spring here in Australia and it’s still a bit cool. This is the perfect lunch
Hi Julie! SO happy to hear that you liked the soup! Thank you so much for taking the time to rate and review it!
Another home run by hungry happens! 😊 I want to make everything you post! It’s all so delicious. I find myself running for ingredients nearly daily just to make another recipe of yours! Thank you! Thank you! 😘
Hi Alisa, That is wonderful to read! Glad you are enjoying the recipes too – you must be an amazing cook! <3
This soup is absolutely delicious, every recipe I have tried to maker of yours has turned out Great ! Thank you so much
Helen
Hi Helen, So glad the recipes resonate with you! And thank you so much for your kind feedback! Cheers!
Hands down best soup I’ve ever had, going to keep this recipe and make it regularly this winter season.
Hi David! So glad to read that you loved it! And thank you for taking the time to comment and rate. Cheers!
Amazing!
Hi Brianne! Glad you liked it 🙂
Made this for some friends who were sick and had some leftover for us. We ALL loved it. Thank you for the recipe.
Hi ERic!That’s so kind of you – hope your friends are feeling better! Glad it was a hit all around!
Hi there! Have you frozen this at any point? I’d think freezing it once everything cooked but before adding dairy. Any suggestions?
I made this last night and followed directions exactly. My wild blend rice was 45 minutes but that was the only difference. I am a very picky eater and was a bit nervous while it was simmering. My expectations were low. After adding the parmesan and half-and-half, my husband and I tasted it and were blown away. OMG. It is awesome!! It’s deceivingly good. Can’t wait to try more recipes.
Made this and it was so good!! It did end up taking much longer than the time provided for this recipe, and I would recommend adding more garlic and seasoning. I didn’t have wild rice, so I mixed brown and white rice and it tasted great! Overall great dish!
Just made this! I added leftover rice at the very end
It was awesome!!!!!!
Paula
Hi Paula that’s so awesome! Thanks for trying it out and the kind rating!
Hi! I really want to make this soup, but my family won’t eat mushrooms. Thoughts on a substitute?
Hi Rhonda, I would sub in tofu, zucchini, eggplant – one of those will work well.
hey Stella, am frm India. strict vegetarian. could u pl pl post me ur nice ,yummy n greedy to eat salads, but vegetarian. please.
This was sensational. We went to Kastellorizo last year and now we eat Greek food all the time! This is definitely going to be on a high rotation. Thank you!
HI Peta, glad you liked the soup and enjoyed the food in Greece! Thank you!
Thank you! This was so delicious! Does the nutrition info apply to 6 servings or 1?
nutrition
Calories: 457kcal | Carbohydrates: 31g | Protein: 37g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 445mg | Potassium: 899mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2359IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 3mg
HI Dee, glad you tried it and liked it! The info is per serving. The recipe is for 6 bowls.
whats the half and half?
Its basically half heavy cream and half milk.
Can you make this soup in a slow cooker?
should work!
So delicious!!! Just like I expected. Very easy to make, too. Thanks so much Stella!!!