Chicken Rice And Mushroom Soup

We absolutely love a good chicken and rice soup. It is just so warm, satisfying, and oh-so-comforting. Each bite is filled with amazing flavor that is, of course, supplemented by hearty rice and tender chicken. And this broth is – on its own – something to enjoy. What we especially love in here are the mushrooms because they help to add great texture and flavor to the soup. We like to make a big pot of this on the weekend and enjoy it for as many days as possible. A rich and flavorful bowl of our chicken soup with mushrooms and rice is one of our absolute favorite ways to finish the day.

A soup like this can be made in a matter of minutes and it’s so much better than any canned version we might pick up at the store. In a scratch-made soup, we can control all of the ingredients, crafting a final product that fits our tastes and pleases the family. So, into the pot goes some rice, shredded chicken, sautéed vegetables and your favorite broth, be it homemade or store bought. Fresh herbs will make a soup like this sing, and that’s why we love-love-love the use of fresh thyme over dried. It makes a real difference for the overall flavor experience and adds a nice pop of bright color to the broth.

You know a bowl of soup is good when at the end all you hear is a clattering of spoons against an empty bowl. That’s the ultimate compliment! A soup like this is perfect when served by the cup for an afternoon lunch or by the bowl for a hearty dinner. And it tastes even better the next day! Add a little more broth, if needed, and reheat then get ready to enjoy another helping of this absolutely marvelous soup. Enjoy!

Why You’ll Love This Recipe

This chicken, rice, and mushroom soup is not only incredibly comforting, but it’s also simple to make. With its hearty ingredients and rich flavors, it’s perfect for a cozy meal that warms both body and soul. Plus, it’s even better as leftovers!

Kitchen Equipment You’ll Need

• Large stock pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons

Ingredients

• 2 large boneless, skinless chicken breasts, cooked and shredded
• 2 cups long grain rice, cooked per instructions
• 8 oz mushrooms, quartered
• ½ yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon thyme, chopped
• 6-8 cups chicken broth
• ¼ cup flour
• 2 tablespoons unsalted butter
• 1 bay leaf
• 1 tablespoon oil
• Kosher salt and black pepper

Step-by-Step Instructions

1. Heat oil and 1 tablespoon butter in a large stock pot or Dutch oven.
2. Sauté onion, carrot, and celery over medium-high heat until onions just begin to caramelize. Season with 1 teaspoon salt and ½ teaspoon pepper.
3. Add mushrooms, garlic, and 1 tablespoon butter and cook for 2 minutes, stirring frequently.
4. Sprinkle ¼ cup flour over vegetables and stir until flour has cooked through, about 1-2 minutes.
5. Slowly pour 6 cups of chicken broth into the pot, stirring to scrape up any bits of flavor from the bottom of the pot.
6. Add shredded chicken and the cooked rice to the stock pot. Add the bay leaf and thyme. Bring soup to a low boil then reduce heat to low and simmer for 10-15 minutes.
7. Remove bay leaf and add more salt and pepper, to taste.

Tips for Success

• For a richer flavor, use homemade chicken broth if possible.
• Ensure your vegetables are finely diced for even cooking.
• Adjust the amount of broth to achieve your desired soup consistency.

Additional Tips and Variations

• For a creamier soup, consider adding a splash of cream or half-and-half.
• Feel free to add other vegetables like peas or corn for extra color and nutrition.
• Garnish with fresh parsley or chives for a fresh touch.

Nutritional Highlights (Per Serving)

This soup is rich in protein from chicken and packed with vitamins and minerals from the vegetables. It’s a wholesome meal that’s both nutritious and delicious.

Frequently Asked Questions (FAQ)

Can I use leftover chicken? Absolutely! This is a great way to use up leftover roasted or grilled chicken.

Can I freeze this soup? Yes, this soup freezes well. Just let it cool completely before transferring to airtight containers.

What type of rice works best? Long grain rice is ideal, but you can use any type of rice you prefer or have on hand.

Conclusion

This Chicken Rice and Mushroom Soup is a deliciously comforting dish that’s perfect for any day of the week. It’s simple to make, filled with nourishing ingredients, and sure to please everyone at the table. We hope you give this recipe a try and share your thoughts with us. Enjoy!