Chicken and Mushroom Soup Recipe: Easy and Flavorful!

This Chicken and Mushroom Soup is a cozy and creamy dish that’s perfect for a comforting meal. It’s made by simmering tender chicken breasts, savory mushrooms, and fresh vegetables in a rich, flavorful broth.

The recipe is quick and easy, ready in just 50 minutes, making it ideal for a weeknight dinner. To prepare the soup, start by sautéing onions, carrots, celery, and mushrooms in butter, then add garlic and seasonings for extra flavor.

Next, stir in chicken broth, raw chicken breasts, and rice, and let the mixture simmer until everything is cooked through. Once the rice is tender, shred the chicken and add it back into the pot. Serve the soup hot for a comforting meal.

For storing leftovers, keep them in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months; just thaw it in the refrigerator before reheating.

Chicken and Mushroom Soup Recipe

This Velvety Chicken and Mushroom Soup Recipe is the ultimate cozy and comforting dish. With a creamy texture and hearty ingredients, it's perfect for a quick weeknight dinner. Made in just 50 minutes, this healthy Chicken Mushroom Soup features tender chicken breasts simmered in a flavorful broth with vegetables and rice, creating a satisfying and easy meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 5

Calories 245 kcal

Ingredients

  

• 2 tbsp Butter
• 1 Onion diced
• 2 Large carrots peeled and diced
• 1 stalk Celery diced
• 8 ounces Brown mushrooms or white mushrooms sliced
• 1 tsp Garlic minced
• 1 tsp Salt
• 1 tsp Dried parsley
• ½ tsp Dried thyme
• ½ tsp Poultry seasoning or ¼ teaspoon ground sage
• ⅛ tsp Black pepper
• 6 cups Low sodium chicken broth
• 2 Chicken breasts
• ½ cup Uncooked white rice

Instructions

 

• Heat butter in a large soup pot over medium-high heat.
• Add onion, carrots, celery, and mushrooms. Cook and stir until the onion begins to soften, about 5 minutes.
• Add garlic and seasonings. Cook just until fragrant.
• Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
• Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.
• After 15 minutes, remove the chicken from the pot and shred.
• Once the rice is tender, add the shredded chicken back to the pot and serve.

Notes

• This recipe uses raw boneless-skinless chicken breasts. If using frozen chicken breasts, they will need about 5-10 minutes of extra cooking time.
• If using leftover or rotisserie chicken, add it at the end to avoid overcooking.

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Nutrition Facts:

Can I Use a Different Type of Mushroom For This Soup?

Yes, you can use any type of mushroom you prefer or have on hand. Brown mushrooms, white mushrooms, or even a mix of different mushrooms will all work well and add their own unique flavors to the soup.

Can I Make This Soup Ahead of Time and Reheat It?

Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3-4 days. When reheating, you may need to add a bit more broth or water if the rice has absorbed too much liquid.