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Chicken, Mushroom, and Rice Soup

Chicken, Mushroom, and Rice Soup

I had a craving for a bowl of soup today so I made a pot of chicken, mushroom, and rice soup for dinner. I sautéed the chicken then the veggies before adding the broth and cooked rice and let it simmer for 15 minutes before serving. Quick, simple, and so flavorful and we all, kids included, loved this soup.  This soup had such great flavor & paired nicely with homemade Buttery Dinner Rolls.

How to Make Chicken, Mushroom, and Rice Soup

Prepare the rice per instructions. Once it has cooked, set it aside.

Heat half the olive oil in a large Dutch oven over medium-high heat.

Season the chicken pieces with sea salt and freshly cracked pepper, to taste. Add to the hot pan along with a dash of crushed red pepper flakes. Cook, stirring often, for 2-3 minutes, or until nearly done. Remove from the pan and place on a plate with a tin foil tent.

Return the Dutch oven to the stove and add the remaining olive oil and the onions, carrots, and celery. Cook, stirring often, for 4-5 minutes.

Add the butter and mushrooms and cook, stirring often, for 2-3 minutes. Add the chicken and its juices, the minced garlic, and the thyme leaves, then cook, stirring constantly, for 1 minute.

Add the flour and cook, stirring often, for 1-2 minutes

Slowly add the chicken broth while stirring constantly. Once you have added all of the broth into the Dutch oven, add cooked rice, the bouillon granules, and the bay leaf. Let the soup simmer for 15 minutes or until the veggies are tender. Remove bay leaf. Taste the soup then season with sea salt and freshly cracked pepper, to taste.

Ladle into bowls and serve. Enjoy.

Chicken, Mushroom, and Rice Soup

Chicken, Mushroom, and Rice Soup

Chicken, Mushroom, and Rice Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking

Ingredients

  • 1 box of long grain and wild rice cooked per instructions
  • 4 tsp olive oil divided
  • 4 boneless skinless chicken thighs trimmed and cut into small bite sized pieces
  • Sea salt and freshly cracked pepper to taste
  • Dash of crushed red pepper flakes to taste
  • ½ sweet yellow onion small dice
  • 2 carrots peeled and small dice
  • 2 stalks of celery small dice
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 3 cloves of garlic minced
  • 1 tsp fresh thyme leaves
  • ¼ cup flour
  • 6 cups chicken broth
  • 2 tsp bouillon granules
  • 1 bay leaf

Instructions

  • Prepare the rice per instructions. Once it has cooked, set aside.
  • Heat half the olive oil in a large Dutch oven over medium-high heat. Season the chicken pieces with sea salt and freshly cracked pepper, to taste.
  • Add to the hot pan along with a dash of crushed red pepper flakes. Cook, stirring often, for 2-3 minutes, or until nearly done. Remove from the pan and place on a plate with a tin foil tent.
  • Return the Dutch oven to the stove and add the remaining olive oil and the onions, carrots, and celery. Cook, stirring often, for 4-5 minutes. Add the butter and mushrooms and cook, stirring often, for 2-3 minutes.
  • Add the chicken and its juices, the minced garlic, and the thyme leaves, then cook, stirring constantly, for 1 minute. Add the flour and cook, stirring often, for 1-2 minutes
  • Slowly add the chicken broth while stirring constantly.
    Side Note: Your soup will be thicker if you really pour that broth in SLOWLY and stir.
  • Once you have added all of the broth into the Dutch oven, add cooked rice, the bouillon granules, and the bay leaf. Let the soup simmer for 15 minutes or until the veggies are tender.
  • Remove bay leaf. Taste the soup then season with sea salt and freshly cracked pepper, to taste.
  • Ladle into bowls and serve. Enjoy.
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Recipe Rating




17 Comments

  1. This sounds perfect for a winter’s day especially as N has been suffering from a cold. Yum yum. Hope all is well have a good week Diane

  2. 5 stars
    Now this soup sounds really good on a chilly day. I love the fact that you use Farmhouse wild rice as there is no MSG in that rice and it is really good. Will definitely be making this but will use Better than Bouillon Chicken base (no MSG and low sodium) and chicken breasts that will be poached in the broth and then shredded. Also planning on cooking it in a crock pot – low and slow for 6-7 hours and then adding the mushrooms the last hours or so. Yum!!!

    1. Grace,

      To be honest, I’ve never tried freezing it so I’m not certain how it would turn out. If you give it a try, please let me know how it goes.

      -Pam

  3. 5 stars
    Delicious. I added a splash of white wine, it always seems to mellow the flavors more. Just what I was looking to make. Didn’t have the boxed rice, so just used wild rice.

    1. Ronnie,

      Great additions! I’m so glad you enjoyed the recipe. Thank you for taking the time to let me know.

      -Pam