Creamy comfort in a bowl with chicken, mushrooms, wild rice, and Parmesan.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, diced
→ Vegetables
02 - 8 oz 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 wild rice, rinsed
→ Liquids
08 - 6 cups chicken broth, preferably low sodium
09 - 1 cup whole milk or half-and-half
→ Dairy
10 - 1/2 cup freshly grated Parmesan cheese
→ Fats and Thickeners
11 - 3 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Herbs and Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt to taste
17 - Chopped fresh parsley for garnish
# Directions:
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, about 5–6 minutes. Transfer to a plate and set aside.
02 - Add remaining butter to the pot. Sauté onion, carrots, and celery for 4–5 minutes until softened. Add mushrooms and garlic; cook 4 more minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over vegetables. Stir and cook for 1 minute to remove raw flour taste.
04 - Gradually pour in chicken broth, stirring constantly 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.
06 - Return cooked chicken to pot. Stir in milk and Parmesan cheese. Cook 3–4 minutes until heated through and slightly thickened. Adjust seasoning with additional salt and pepper if needed.
07 - Remove bay leaf. Ladle soup into bowls, garnish with extra Parmesan and chopped parsley if desired. Serve hot.
