Save to Pinterest The wind was howling against our kitchen windows last November when I decided to make this soup for the first time. My husband had come home early, shivering from the unexpected cold front that swept through, and I knew exactly what we needed. Something with depth, something that would warm us from the inside out. The house filled with the most incredible aroma as mushrooms hit butter and wine. Even the neighbors commented on it when they walked by.
My grandmother used to say soups like this were made for weather that keeps you inside. She would stand at the stove for hours, tasting and adjusting, while I watched and learned. Now I find myself doing the same thing, hovering over the pot, inhaling deeply as the steam rises. Last week my friend Sarah dropped by unexpectedly while this was simmering. She ended up staying for dinner and took the recipe home with her.
Ingredients
- Boneless chicken breasts: Fresh is best here since theyll simmer in the broth, but rotisserie works in a pinch
- Freshly grated Parmesan: Never use pre shredded cheese, it refuses to melt properly and lacks that sharp punch
- Wild rice: Rinse it well first, the natural coating can make soup slightly bitter if you skip this step
- Cremini mushrooms: They have more earthy flavor than white button mushrooms and hold their shape beautifully
- Heavy cream: Just enough to bring everything together without making it too heavy
- Fresh thyme: The woody stems can stay in the soup, just pull them out before serving
- Chicken broth: Low sodium lets you control the seasoning, especially important with salty Parmesan
Instructions
- Build your flavor foundation:
- Heat olive oil and butter in a large pot over medium heat. The butter will foam and start to smell nutty, which is exactly what you want. Add onion, carrots and celery, sautéing for 5 minutes until they start to soften and the onions turn translucent.
- Add the earthy elements:
- Toss in mushrooms and garlic, cooking 6 to 8 minutes. Listen for that satisfying sizzle as mushrooms release their liquid, then watch it evaporate until theyre tender and starting to brown in spots.
- Bring in the protein and grains:
- Stir in diced chicken, wild rice, thyme, bay leaf, salt and pepper. Let everything cook together for 2 to 3 minutes, stirring occasionally. The chicken will start to turn opaque on the outside.
- Let it simmer into something magical:
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes. Youll know its done when wild rice grains have burst open and the chicken is tender enough to break apart with a spoon.
- Create the velvety finish:
- Remove that bay leaf, then stir in heavy cream and grated Parmesan. Simmer uncovered for 5 minutes, watching the soup transform into something rich and creamy. Taste and adjust salt and pepper as needed.
- Serve it with love:
- Ladle into warm bowls and scatter fresh parsley on top. Extra Parmesan on the table is non negotiable, everyone should be able to add as much as they want.
Save to Pinterest There is something profoundly comforting about making soup, especially one this complex and satisfying. I made a batch for my sister when she was recovering from surgery last winter. She called me two days later to say it was the first thing she had genuinely wanted to eat in weeks. Sometimes food is just fuel, but sometimes it is medicine.
Making It Your Own
I have played with this recipe so many times and it always rewards experimentation. Sometimes I add a splash of white wine when sautéing the vegetables, which brightens everything beautifully. Other times I throw in a handful of spinach at the very end for color and extra nutrients. The soup is incredibly forgiving and welcomes your personal touch.
Perfect Pairings
A really good crusty bread is essential for soaking up every last drop. I like to tear pieces right off the loaf rather than slicing it neatly. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, though a light beer works just as well for a more casual meal.
Make Ahead Wisdom
This soup actually tastes better the next day, which makes it perfect for meal prep or entertaining. The flavors have time to meld and deepen in the refrigerator overnight. Just keep in mind that the rice will continue soaking up liquid.
- Add extra broth when reheating leftovers to reach your desired consistency
- Cream can sometimes separate when reheated, whisk it gently and it will come back together
- This freezes beautifully for up to three months, just leave off the final cream addition until after thawing
Save to Pinterest This is the soup that turns strangers into friends and makes ordinary Tuesday dinners feel like special occasions. There is always room for one more at the table when a pot of this is simmering.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. The wild rice will continue to absorb liquid, so you may need to add more broth when reheating.
- → Can I freeze this soup?
Yes, freeze before adding the cream and Parmesan. Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cream and cheese.
- → What can I substitute for wild rice?
Brown rice or a wild rice blend works well. Adjust cooking time as brown rice may take slightly longer. White rice is not recommended as it doesn't have the same nutty flavor or hearty texture.
- → How do I make this vegetarian?
Replace the chicken with extra mushrooms or white beans like cannellini. Use vegetable broth instead of chicken broth. Add the beans in the last 10 minutes of simmering to prevent them from becoming too soft.
- → Can I use rotisserie chicken?
Absolutely. A store-bought rotisserie chicken saves time. Shred or dice the meat and add it during the last 5-10 minutes of simmering, just long enough to heat through. This reduces active cooking time significantly.
- → Why is my soup too thick?
Wild rice absorbs more liquid than other grains as it cooks. If your soup is too thick, simply add more broth, 1/2 cup at a time, until you reach your desired consistency. This is especially common when reheating leftovers.