Pin it The first snowfall had just started dusting the windowsills when my neighbor Sarah dropped by with a container of wild rice she'd picked up on a trip to Minnesota. We stood in my kitchen watching the flakes fall while she described this soup her grandmother used to make, and I knew I had to recreate it. That afternoon, my entire apartment filled with the most incredible aroma of mushrooms, thyme, and simmering chicken. Now whenever winter settles in, this is the recipe that immediately comes to mind.
Last winter, my sister came over during a particularly brutal cold snap. I had this soup simmering on the stove when she walked in, and she literally stood by the pot with a spoon, eating straight from the Dutch oven while we caught up. We ended up sitting on the kitchen floor for hours, bowls in hand, while the snow piled up outside.
Ingredients
- Boneless chicken breasts: Dicing them into bite-sized pieces helps them cook evenly and means every spoonful has tender chicken
- Cremini mushrooms: These have a deeper, earthier flavor than white mushrooms and hold their texture better in long simmering
- Wild rice: Rinse it thoroughly before cooking to remove any debris, and remember it takes longer to cook than regular rice
- Chicken broth: Low sodium gives you control over the final seasoning, and the quality really shines through
- Parmesan cheese: Freshly grated makes a huge difference, and the real stuff melts so much better than pre-grated
Instructions
- Sear the chicken first:
- Melt two tablespoons of butter in your pot over medium heat and add the diced chicken, letting it brown for about 5 to 6 minutes until cooked through. The browned bits left behind will add incredible depth to your soup base.
- Build your vegetable base:
- Add the remaining butter along with your onion, carrots, and celery, cooking for 4 to 5 minutes until they start to soften. Then toss in the mushrooms and garlic, letting everything cook together until the mushrooms release all their moisture and start to turn golden brown.
- Create your roux:
- Sprinkle the flour directly over the vegetables and stir constantly for one full minute, cooking out that raw flour taste. This step is crucial for getting that perfectly thickened, velvety texture.
- Simmer to perfection:
- Slowly pour in the broth while stirring to prevent any lumps from forming, then add your wild rice, thyme, bay leaf, pepper, and a pinch of salt. Let everything come to a boil before reducing to low heat, covering, and simmering for 35 to 40 minutes until the rice is tender.
- Finish with creaminess:
- Return your cooked chicken to the pot, then stir in the milk and Parmesan cheese. Let everything heat through for 3 to 4 minutes until slightly thickened, then taste and adjust your seasoning before removing that bay leaf.
Pin it This soup has become my go-to whenever anyone in my life needs comforting. My friend Jamie was going through a tough breakup, and I dropped off a container of this soup at her door. She texted me an hour later saying it was the first thing shed actually wanted to eat in days.
Make It Your Own
Ive discovered that swapping half the wild rice for brown rice adds a wonderful heartiness, though you will need to adjust the cooking time accordingly. Sometimes I throw in a handful of spinach right at the end just to sneak in some greens.
The Bread Question
A really crusty sourdough is non-negotiable for serving. I always slice and toast it with a little garlic butter, because mopping up that Parmesan broth at the bottom of the bowl is honestly the best part.
Storage and Leftovers
This soup keeps beautifully in the refrigerator for up to four days, and I actually think the flavors deepen and improve after a night in the fridge. The wild rice will continue to absorb liquid, so you might need to add a splash of broth when reheating.
- Freeze individual portions for those nights when cooking feels impossible
- The soup will thicken significantly when chilled, making it almost like a stew
- Reheat gently over low heat to prevent the dairy from separating
Pin it Theres something deeply satisfying about a soup that sticks to your ribs and warms you from the inside out. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store it 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?
You can freeze it for up to 3 months, though the texture may change slightly. For best results, freeze before adding the dairy, then stir in milk and Parmesan when reheating.
- → What can I substitute for wild rice?
Brown rice works well as a substitute. You can also use a blend of wild and brown rice, or try barley for a nutty twist.
- → How do I make this vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. You may want to add extra vegetables or beans for more protein.
- → Can I use rotisserie chicken?
Absolutely! Using shredded rotisserie chicken saves time. Add it during the last 5 minutes of cooking to heat through.
- → How can I make this soup thicker?
Increase the flour to 3 tablespoons, or mash some of the cooked rice against the side of the pot. You can also let it simmer uncovered to reduce.