Chicken, Mushroom, and Rice Soup
I had a craving for a bowl of soup today, so I made this chicken, mushroom, and rice soup recipe for dinner. It was a quick, simple, and flavorful soup that we all loved, and it paired nicely with a loaded Caesar salad and homemade buttery dinner rolls.
Chicken, Mushroom, and Rice Soup
Ingredients:
- 1 box of long grain and wild rice, cooked per instructions
- 2 tbsp olive oil, divided
- 4 boneless, skinless chicken thighs, trimmed and cut into small bite-sized pieces
- Sea salt and freshly cracked pepper, to taste
- Dash of crushed red pepper flakes, to taste
- ½ yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 stalks of celery, finely diced
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 3 cloves of garlic, minced
- 1 tsp fresh thyme leaves
- ¼ cup flour
- 6 cups chicken broth
- 2 tsp bouillon granules
- 1Â bay leaf
How to Make Chicken, Mushroom, and Rice Soup
Prepare the rice in a small saucepan according to the package instructions. Once it has cooked, set it aside.
Heat half the olive oil in a large Dutch oven over medium-high heat.
Season the chicken pieces with sea salt and freshly cracked pepper, to taste. Add to the hot pan along with a dash of crushed red pepper flakes. Cook, stirring often, for 2-3 minutes, or until nearly done. Remove from the pan and place on a plate with a foil tent.
Return the Dutch oven to the stove and add the remaining olive oil along with the onions, carrots, and celery. Cook, stirring often, for 4-5 minutes.
Add the butter and mushrooms and cook, stirring often, for 2-3 minutes.
Add the chicken and its juices, the minced garlic, and the thyme leaves, then cook, stirring constantly, for 1 minute.
Add the flour and cook, stirring often, for 1-2 minutes
Slowly add the chicken broth while stirring constantly. Once you have added all the broth to the Dutch oven, add cooked rice, bouillon granules, and a bay leaf.
Let the soup simmer for 15 minutes or until the veggies are tender.
Remove bay leaf. Taste the soup, then season with sea salt and freshly cracked pepper to taste.
Ladle into bowls and serve. Enjoy.
Equipment
Ingredients
- 1 box of long grain and wild rice cooked per instructions
- 2 tbsp olive oil divided
- 4 boneless, skinless chicken thighs trimmed and cut into small bite-sized pieces
- Sea salt and freshly cracked pepper to taste
- Dash of crushed red pepper flakes to taste
- ½ yellow onion finely diced
- 2 carrots peeled and finely diced
- 2 stalks of celery finely diced
- 2 tbsp butter
- 8 oz cremini mushrooms sliced
- 3 cloves of garlic minced
- 1 tsp fresh thyme leaves
- ¼ cup flour
- 6 cups chicken broth
- 2 tsp bouillon granules
- 1 bay leaf
Instructions
- Prepare the rice in a small saucepan according to the package instructions. Once it has cooked, set it aside.
- Heat half the olive oil in a large Dutch oven over medium-high heat.
- Season the chicken pieces with sea salt and freshly cracked pepper, to taste. Add to the hot pan along with a dash of crushed red pepper flakes. Cook, stirring often, for 2-3 minutes, or until nearly done. Remove from the pan and place on a plate with a foil tent.
- Return the Dutch oven to the stove and add the remaining olive oil along with the onions, carrots, and celery. Cook, stirring often, for 4-5 minutes.
- Add the butter and mushrooms and cook, stirring often, for 2-3 minutes.
- Add the chicken and its juices, the minced garlic, and the thyme leaves, then cook, stirring constantly, for 1 minute.
- Add the flour and cook, stirring often, for 1-2 minutes
- Slowly add the chicken broth while stirring constantly. Once you have added all the broth to the Dutch oven, add cooked rice, bouillon granules, and a bay leaf.
- Let the soup simmer for 15 minutes or until the veggies are tender.
- Remove bay leaf. Taste the soup, then season with sea salt and freshly cracked pepper to taste.
- Ladle into bowls and serve. Enjoy.
Nothing like a bowl of delicious looking soup on a winter day.
This sounds perfect for a winter’s day especially as N has been suffering from a cold. Yum yum. Hope all is well have a good week Diane
We’re eating a lot of soup at the moment. It’s cold, and soup is always so comforting. Plus it’s really, really good! This one is a winner — thanks.
Ryan’s cold finally hit me full force today – I’ve been fighting it off for a week. I could use this soup.
Sounds great. Would be good to make to take to work for a filling lunch.
I love this recipe ! Look delicious!!
Mmm, there’s nothing like a steaming bowl of soup on these cold winter nights. Love simple ones like this- looks delicious!!
Love simple yet flavoursome soups like this, Pam. Yum!
This bowl of soup looks very comforting and delicious.
OMGosh just made this for dinner two thumbs up once again!!
This looks absolutely delicious, and I have everything I need to make it for dinner tonight!
I need a cozy bowl of something like this today!
Now this soup sounds really good on a chilly day. I love the fact that you use Farmhouse wild rice as there is no MSG in that rice and it is really good. Will definitely be making this but will use Better than Bouillon Chicken base (no MSG and low sodium) and chicken breasts that will be poached in the broth and then shredded. Also planning on cooking it in a crock pot – low and slow for 6-7 hours and then adding the mushrooms the last hours or so. Yum!!!
does this soup freeze well please. x
Grace,
To be honest, I’ve never tried freezing it so I’m not certain how it would turn out. If you give it a try, please let me know how it goes.
-Pam
Delicious. I added a splash of white wine, it always seems to mellow the flavors more. Just what I was looking to make. Didn’t have the boxed rice, so just used wild rice.
Ronnie,
Great additions! I’m so glad you enjoyed the recipe. Thank you for taking the time to let me know.
-Pam