Garlic Parmesan Creamy Mushroom Chicken And Wild Rice Soup
Discover how to make Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup, a rich and hearty dish perfect for comfort and flavor.
Ingredients
Step 1: Prepare the Ingredients
- Wash and chop: Rinse the wild rice and drain well. Dice the chicken slice the mushrooms, and chop the vegetables (onions, celery, and carrots).
- Grate the parmesan: Freshly grate the parmesan for maximum flavor.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat.
- Add the garlic onion, celery, and carrots. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Step 3: Cook the Chicken
- Push the sautéed vegetables to one side of the pot.
- Add the diced chicken to the cleared area and season with salt pepper, and paprika. Cook until the chicken is lightly browned and no longer pink (about 6-8 minutes).
Step 4: Sauté the Mushrooms
- Add the mushrooms to the pot and stir to combine with the chicken and vegetables.
- Cook for 3-4 minutes until the mushrooms release their moisture and soften.
Step 5: Build the Soup Base
- Pour in the chicken broth and stir well scraping up any browned bits from the bottom of the pot.
- Stir in the rinsed wild rice ensuring it is fully submerged in the broth.
Step 6: Simmer the Soup
- Bring the mixture to a gentle boil then reduce the heat to low.
- Cover the pot and let it simmer for 40-45 minutes stirring occasionally, until the rice is tender and cooked through.
Step 7: Add the Creamy Components
- Stir in the heavy cream and grated parmesan cheese allowing them to melt and incorporate into the soup.
- Add a pinch of nutmeg optional and adjust the seasoning with additional salt and pepper, if needed.
Step 8: Serve and Garnish
- Ladle the soup into bowls while hot.
- Garnish with freshly chopped parsley and a sprinkle of extra parmesan cheese.
Instructions
Step 5: Build the Soup Base
- Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot.
- Stir in the rinsed wild rice, ensuring it is fully submerged in the broth.
Step 6: Simmer the Soup
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the pot and let it simmer for 40-45 minutes, stirring occasionally, until the rice is tender and cooked through.
Step 7: Add the Creamy Components
- Stir in the heavy cream and grated parmesan cheese, allowing them to melt and incorporate into the soup.
- Add a pinch of nutmeg (optional) and adjust the seasoning with additional salt and pepper, if needed.
Step 8: Serve and Garnish
- Ladle the soup into bowls while hot.
- Garnish with freshly chopped parsley and a sprinkle of extra parmesan cheese.
Notes
- High in Protein: Lean chicken and parmesan contribute to the protein, making this soup satisfying and muscle-friendly.
- Rich in Fiber: Wild rice and vegetables like mushrooms and carrots add a good dose of dietary fiber.
- Calcium Boost: Parmesan cheese and cream provide calcium, supporting strong bones and teeth.
- Moderate Calories: With around 320 calories per serving, this soup is both filling and suitable for a balanced diet.