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.
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.