Description
A creamy and comforting Parmesan Mushroom Chicken and Wild Rice Soup made with tender chicken thighs, earthy mushrooms, aromatic vegetables, and nutty wild rice, all simmered in a flavorful broth and finished with parmesan cheese and half and half for a velvety texture. Perfect for a cozy meal any time of year.
Ingredients
Scale
Chicken and Seasoning
- 6 boneless, skinless chicken thighs, diced
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- Salt and pepper, to taste
Vegetables and Fats
- 2 tablespoons olive oil
- 10 oz baby bella mushrooms, sliced
- 1 tablespoon butter, divided
- 1 medium onion, diced
- 1 large carrot, finely chopped
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
Liquids and Rice
- 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
Instructions
- Season the Chicken: Generously season the diced chicken thighs with salt, paprika, onion powder, and garlic powder. Toss well to coat all pieces evenly.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes until browned. Remove chicken from the pot and set aside.
- Sauté Mushrooms: In the same pot, heat 1/2 tablespoon of butter. Add the sliced mushrooms and sauté until tender, about 5 minutes.
- Cook Vegetables: Add the remaining 1/2 tablespoon butter to the pot, then add the diced onion, chopped carrot, and celery. Cook for 4 minutes until vegetables are softened. Stir in minced garlic and dried thyme and cook for an additional 30 seconds until fragrant.
- Add Broth and Rice: Pour in the chicken broth, add the wild rice blend, and return the cooked chicken to the pot. Season with salt and pepper to taste.
- Simmer Soup: Cover the pot and simmer for 25-30 minutes, or until the rice is fully cooked and tender. Add more broth if the soup becomes too thick or the rice absorbs too much liquid.
- Finish Soup: Lower the heat and stir in the half and half and grated parmesan cheese. Cook for a few minutes until the soup is smooth and creamy. Taste and adjust the salt and pepper as needed before serving.
Notes
- Serve this soup with warm French bread for a complete meal.
- Baby bella mushrooms were used for their rich flavor, but you can substitute with cremini or white mushrooms.
- Adjust the amount of broth during cooking to achieve your preferred soup consistency.
- Wild rice blend can be replaced with any medium grain rice if unavailable.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
