Garlic Parmesan Creamy Mushroom Chicken & Wild Rice Soup

 

Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup

Ingredients

Chicken breasts – 1 lb, boneless and skinless, diced into bite-sized pieces

Baby bella mushrooms – 8 oz, thinly sliced

Garlic – 3 cloves, finely minced

Onion – 1 small, finely chopped

Wild rice blend – 1 cup, uncooked

Chicken broth – 4 cups

Heavy cream – 1 cup, for richness

Parmesan cheese – ½ cup, freshly grated

Olive oil – 2 tablespoons

Salt and freshly ground black pepper – to taste

Fresh parsley – chopped, for garnish

Carrot (optional) – 1 medium, diced

Instructions

Cook the chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until golden brown on all sides.

Add aromatics: Stir in the minced garlic and chopped onion. Sauté for 2–3 minutes, or until the onion softens and turns translucent.

Cook the mushrooms: Add the sliced mushrooms (and carrot if using). Cook for 4–5 minutes, stirring occasionally, until the mushrooms release their juices and begin to soften.

Simmer with rice and broth: Add the wild rice blend and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 30–40 minutes, or until the rice is tender and cooked through.

Make it creamy: Stir in the heavy cream and grated Parmesan cheese. Season generously with salt and freshly ground black pepper. Let the soup simmer uncovered for another 5 minutes so the flavors meld together.

Finish and serve: Remove from the heat and ladle the soup into bowls. Garnish with fresh parsley for brightness and serve hot.