Nothing beats a warm bowl of Chicken and Mushroom Soup when you want something comforting, nourishing, and full of homemade flavor. This hearty soup is made with a savory, well-seasoned broth, tender chicken, earthy mushrooms, vegetables, fluffy rice, and a subtle hint of parmesan that brings everything together. It’s the kind of cozy meal that works perfectly for family dinners, meal prep, or slow evenings when you just want something soothing and satisfying.
What makes this soup truly special is the depth of flavor. By searing the chicken, sautéing the vegetables, and simmering everything gently, you get a rich, comforting soup that tastes like it’s been cooking all day—without the wait.
Why You’ll Love This Recipe
- Hearty, comforting, and packed with real ingredients
- Perfect for make-ahead meals and leftovers
- Rich, savory broth with tender chicken and mushrooms
- Family-friendly and great for all seasons
- Freezer-friendly when stored properly
Ingredients
Rice
- Chicken broth – Adds flavor directly into the rice
- White long-grain rice (uncooked) – Light, fluffy, and perfect for soup
- Butter – Enhances flavor and prevents sticking
Seasonings
- Dried basil, oregano, parsley – Classic herb blend for warmth and balance
- Dried thyme – Adds subtle earthiness
- Black pepper – Gentle heat that rounds out the broth
Soup
- Boneless, skinless chicken breasts – Juicy, lean protein
- Salt and pepper – Essential for seasoning the chicken
- Olive oil – Used to sear the chicken and build flavor
- Chicken broth (used instead of wine) – Keeps the recipe halal while adding depth
- Butter – Adds richness to the soup base
- Yellow onion – Sweet and aromatic foundation
- Carrots – Natural sweetness and color
- Celery – Savory balance and classic soup texture
- Mushrooms (cremini or baby bella) – Meaty, earthy flavor that holds up well
- Garlic – Deepens the savory notes
- Worcestershire sauce (halal-friendly) – Boosts umami flavor
- Dijon mustard – Adds subtle tang and complexity
- Chicken bouillon – Intensifies the broth
- Bay leaf – Adds gentle background flavor
- Parmesan cheese (optional) – Finishing touch for richness
How to Make Chicken and Mushroom Soup
Cook the Rice
Cook the rice using chicken broth instead of water for extra flavor. Once cooked, stir in the butter, fluff with a fork, cover, and set aside. Cooking the rice separately keeps it from absorbing too much broth and makes storage easier.
Sear the Chicken
Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3–4 minutes per side until lightly golden. It does not need to be fully cooked at this stage. Remove the chicken, let it rest for 10 minutes, then dice or shred.
Build the Flavor Base
Turn the heat off briefly and add chicken broth to deglaze the pot, scraping up any browned bits for extra flavor. Set heat to medium. Add butter, onion, carrots, celery, and mushrooms. Cook for 5–6 minutes until softened. Lightly season the vegetables with salt as they cook.
Season and Simmer
Add garlic, Worcestershire sauce, Dijon mustard, and dried seasonings. Stir and cook for 2 minutes to release their aromas. Pour in the remaining chicken broth, add the bouillon cube and bay leaf, and bring to a gentle boil. Reduce to a simmer.
Finish the Soup
Add the chicken back to the pot and simmer gently, partially covered, for 20 minutes. Keep the heat low to prevent the chicken from becoming tough. Reduce heat further and stir in parmesan cheese if using. Remove the bay leaf.
To serve, spoon rice into bowls and ladle the soup over the top.
Tips for Success
- Cook rice separately to prevent it from soaking up all the broth
- Sear the chicken first to build flavor in the pot
- Simmer gently, never boil, to keep the chicken tender
- Use thickly sliced mushrooms so they hold their texture
- Store rice and soup separately for best leftovers
Equipment Needed
- Large soup pot or Dutch oven
- Medium saucepan for rice
- Wooden spoon or silicone spatula
- Knife and cutting board
- Ladle
Recipe Variations
- Creamy Version: Stir in a splash of cream or milk at the end
- Extra Veggies: Add spinach, zucchini, peas, or corn
- Wild Rice Option: Swap white rice for cooked wild rice
- Rotisserie Chicken Shortcut: Use cooked shredded chicken and add it near the end
Serving Suggestions
Serve this chicken and mushroom soup with warm biscuits, crusty bread, or homemade flatbread. It also pairs beautifully with a simple side salad for a complete meal.
FAQs
Can I use leftover cooked chicken?
Yes. About 2 cups of cooked chicken works well. Add it during the final simmer.
Is this soup freezer-friendly?
Yes. Freeze the soup and rice in separate containers for up to 3 months.
What mushrooms work best?
Cremini (baby bella) mushrooms are ideal, but white button mushrooms also work.
Can I make this soup dairy-free?
Yes. Skip the butter and parmesan, or use dairy-free alternatives.
Why cook the rice separately?
Rice continues to absorb liquid during storage, which can make the soup too thick if cooked directly in the broth.
Chicken and Mushroom Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
This Chicken and Mushroom Soup is loaded with homemade flavor, featuring a savory seasoned broth with tender chicken, rice, mushrooms, carrots, celery, and a hint of parmesan for richness.
Ingredients
- 1 cup chicken broth
- ½ cup white long grain rice, uncooked
- 2 tablespoons butter
- ¾ teaspoon each: dried basil, oregano, parsley
- ¼ teaspoon each: dried thyme, black pepper
- 1¼ lb boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup dry white wine (or chicken broth)
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
- ⅓ cup parmesan cheese, grated (optional)
Instructions
- Cook rice using chicken broth according to package instructions. Stir in butter, fluff, and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large pot and sear chicken 3–4 minutes per side. Remove and rest, then dice or shred.
- Turn heat off, add wine, then set heat to medium and scrape the pot to deglaze.
- Add butter, onion, carrots, celery, and mushrooms. Cook 5–6 minutes until softened.
- Add garlic, Worcestershire sauce, Dijon, and seasonings. Cook 2 minutes.
- Add chicken broth, bouillon cube, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
- Add chicken back and simmer partially covered for 20 minutes.
- Reduce heat to low, stir in parmesan, and remove bay leaf.
- Spoon rice into bowls and ladle soup over the top. Serve warm.
Notes
- Rice is cooked separately to prevent it from absorbing excess broth.
- Bone-in chicken or thighs add extra flavor if preferred.
- Baby Bella mushrooms hold up best in this soup.
- Optional additions include spinach, zucchini, corn, or peas.
- Store soup and rice separately for best leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Final Thoughts
This Chicken and Mushroom Soup is the kind of recipe that belongs in every home cook’s collection. It’s rich, comforting, and deeply satisfying, yet simple enough for everyday cooking. Whether you’re making it for a cozy family dinner or stocking the freezer for later, this soup delivers warmth and flavor in every spoonful. Try it once, and it’s sure to become a favorite.
