Soup and winter just go together, but this chicken and mushroom soup is so delicious it belongs on your menu in all four seasons. Rice, tender shredded chicken, mushrooms, carrots, and a savory broth make this dish a hearty and nutritious meal that tastes great. Keep reading for the full recipe.
Chicken and Mushroom Soup Ingredients
- ½ teaspoon of dried thyme
- ½ teaspoon of poultry seasoning (you can substitute ¼ teaspoon of ground sage)
- ⅛ teaspoon of black pepper
- 8 ounces of brown mushrooms or white mushrooms, sliced
- 1 teaspoon of garlic minced
- 6 cups of low sodium chicken broth
- 2 chicken breasts
- 2 tablespoons of butter
- 1 onion, diced
- 2 large carrots, peeled and diced
- 1 stalk of celery, diced
- 1 teaspoon of salt
- 1 teaspoon of dried parsley
- 1/2 cup of uncooked white rice
Chicken and Mushroom Soup Instructions
- In a large pot, heat the butter over medium heat. Then, add the onions, celery and mushrooms. Cook while stirring continuously until the onions begin to soften and become translucent (about 5 minutes).
- Next, add the garlic, salt, parsley, poultry seasoning, dried thyme, and black pepper. Cook just until fragrant.
- Then, add the chicken broth, uncooked chicken breast, and rice. Stir as you bring it to a boil over medium heat.
- Reduce the heat to medium low, cover, and let the soup simmer for 20 to 25 minutes. Stir after ten minutes and recover the pot.
- After fifteen minutes, remove the chicken from the pot, shred it and set it to the side.
- When the rice becomes tender add the chicken back to the pot and serve.
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Extra Tips and Cooking Notes
This recipe calls for uncooked chicken breast but you can substitute rotisserie chicken, or frozen chicken. If you choose to use chicken that is already cooked, wait until the very end to add it to the pot to avoid overcooking it. If you use frozen chicken, allow for five to ten minutes of extra cooking time. This soup can be stored in an airtight container in the refrigerator for up to four days or in your freezer for up to three months.