Chicken, Mushroom, and Rice Soup

Chicken, Mushroom, and Rice Soup
  • PREP TIME
    20 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    3 hrs
  • SERVING
    6 People
  • VIEWS
    61

Elevate your classic chicken soup with this deeply savory and comforting rendition. Earthy mushrooms, fragrant herbs, and perfectly cooked rice transform a simple staple into a culinary hug in a bowl. Garnished with a dollop of sour cream and fresh thyme, it's a symphony of flavors and textures.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    153 mg
  • Fiber
    3 g
  • Protein
    49 g
  • Saturated Fat
    8 g
  • Sodium
    472 mg
  • Sugar
    4 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large stockpot, combine the chicken, carrot, celery, roughly chopped red onion, and bay leaf. Add cold water to cover the chicken completely. Bring to a simmer over high heat, then reduce heat to low and simmer gently for about 1 1/2 hours, or until the chicken meat is easily pulled off the bones and no longer pink.

02

Step

Carefully remove the chicken, bones, and vegetables to a bowl and let cool slightly, about 10 minutes, until cool enough to handle. Reserve the stockpot over low heat.

03

Step

Separate the chicken meat from the bones and skin, and shred into bite-sized pieces. Set the shredded chicken aside.

04

Step

Return the bones and skin to the stockpot and continue to simmer on low heat to further enrich the broth.

05

Step

In a separate soup pot, melt the butter over medium-high heat until it begins to brown, creating a nutty aroma. Add the sliced mushrooms and salt; sauté until the mushrooms are deeply browned and have released their moisture, about 8-10 minutes.

06

Step

Add the minced garlic and diced red onion to the pot and sauté for an additional 2 to 3 minutes, until softened and fragrant.

07

Step

Strain 4 cups of the flavorful chicken broth from the stockpot into the soup pot, discarding the solids from the broth. Bring to a simmer.

08

Step

Stir in the black pepper, cayenne pepper, and fresh thyme sprigs. Reduce heat to medium and simmer for 10 minutes to allow the flavors to meld.

09

Step

Add the rice to the soup and cook, stirring occasionally to prevent sticking, for approximately 20 minutes, or until the rice is tender.

10

Step

Taste the soup and adjust seasoning with more salt, if needed. Remove the thyme stems.

11

Step

Stir in the reserved shredded chicken and add a few more cups of chicken broth to achieve your desired soup consistency. Remember that the soup will thicken as the rice continues to absorb liquid.

12

Step

Simmer for about 15 minutes, or until the chicken is heated through and has absorbed the flavors of the soup. Taste one last time for seasoning, adding more broth if needed.

13

Step

Serve the Chicken, Mushroom, and Rice Soup immediately, garnished with a dollop of sour cream, fresh thyme leaves, and diced red onion.

For an even richer flavor, use homemade chicken stock instead of water.
Feel free to experiment with different types of mushrooms, such as cremini or shiitake.
Adding a splash of dry sherry or white wine during the mushroom sauté can enhance the depth of flavor.
If you prefer a thicker soup, you can blend a portion of the soup before adding the chicken back in.
This soup is even better the next day, as the flavors have more time to meld together.

Danika Von

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 20 Ratings)
Total Reviews: (8)
  • Mitchell Moen

    This recipe is very easy to follow.

  • Jesus Bogisich

    I substituted brown rice and it came out great, just needed longer cook time.

  • Greta Rempel

    I made this when I had a cold and it really helped me feel better.

  • Yvette Schoen

    My family loved this soup. It's a new staple in our house.

  • Dasia Rolfson

    This soup is amazing! So flavorful and comforting.

  • Barney Lockman

    I added some sherry to the soup at the end and it was delicious!

  • Brody Schuster

    I like to add a little parmesan cheese on top!

  • Nils Anderson

    I found that 4 cups of broth was not enough when adding the rice so I needed more.

LEAVE A REVIEW

Please Rate