Creamy soup loaded with chicken, mushrooms, wild rice, and Parmesan for ultimate comfort.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), diced into bite-sized pieces
→ Vegetables
02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 1 cup (6.5 ounces) wild rice, rinsed thoroughly
→ Liquids
08 - 6 cups (48 ounces) chicken broth, preferably low sodium
09 - 1 cup (8 ounces) whole milk or half-and-half
→ Dairy
10 - 1/2 cup (2 ounces) freshly grated Parmesan cheese, plus extra for serving
→ Fats
11 - 3 tablespoons unsalted butter
→ Thickeners
12 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt to taste
→ Garnish
17 - Chopped fresh parsley (optional)
# How To Make:
01 - Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add diced chicken and cook until lightly browned and cooked through, 5-6 minutes. Transfer to a plate and set aside.
02 - Add remaining 1 tablespoon butter to the pot. Sauté onion, carrots, and celery for 4-5 minutes until softened. Add mushrooms and garlic; cook another 4 minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over vegetables, stirring constantly. Cook for 1 minute to eliminate raw flour taste and create a smooth base.
04 - Gradually pour in chicken broth while stirring to prevent lumps. Add wild rice, thyme, bay leaf, black pepper, and a pinch of salt.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until rice is tender and flavors meld.
06 - Return cooked chicken to pot. Stir in milk and Parmesan cheese. Cook 3-4 minutes until heated through and slightly thickened. Remove bay leaf, adjust seasoning, and serve hot garnished with extra Parmesan and parsley.
