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Chicken, Mushroom, and Rice Soup
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5 from 1 vote

Chicken, Mushroom, and Rice Soup

Servings: 6


  • 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 bit sized pieces
  • Sea salt and freshly cracked pepper to taste
  • Dash of crushed red pepper flakes to taste
  • 1/2 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
  • 1/4 cup flour
  • 6 cups chicken broth
  • 2 tsp bouillon granules
  • 1 bay leaf


  • 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 it's 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.