Chicken, Mushroom, and Rice Soup
I had a craving for a bowl of soup today so I made a pot of chicken, mushroom, and rice soup for dinner. I found some chicken thighs and mushrooms in the fridge and some chicken broth in the pantry along with a box of long grain and wild rice. I sautéed the chicken then the veggies before adding the broth and cooked rice and let it simmer for 15 minutes before serving. Quick, simple, and so flavorful. We all, kids included, loved this soup. The mushrooms made it extra hearty and delicious. This soup had such great flavor & paired nicely with homemade Buttery Dinner Rolls. A healthy and delicious weeknight dinner. I am looking forward to the leftovers for lunch tomorrow.
How to Make Chicken, Mushroom, and Rice Soup
Prepare the rice per 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 tin foil tent. Return the Dutch oven to the stove and add the remaining olive oil and 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 of the broth into the Dutch oven, add cooked rice, the bouillon granules, and the 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.
Chicken, Mushroom, and Rice Soup
Ingredients
- 1 box of long grain and wild rice cooked per instructions
- 4 tsp 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 sweet yellow onion small dice
- 2 carrots peeled and small dice
- 2 stalks of celery small dice
- 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 per instructions. Once it has cooked, set 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 tin foil tent.
- Return the Dutch oven to the stove and add the remaining olive oil and 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. Side Note: Your soup will be thicker if you really pour that broth in SLOWLY and stir.
- Once you have added all of the broth into the Dutch oven, add cooked rice, the bouillon granules, and the 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