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