Description
This Chicken and Mushroom Soup recipe is loaded with homemade flavor! It has a savory seasoned broth with delicious bites of juicy chicken, rice, mushrooms, carrots, celery, and a hint of parmesan.
Ingredients
Scale
- 1 cup chicken broth
- ½ cup white long grain rice (uncooked or 1 ½ cups cooked rice)
- 2 tablespoons butter
- ¾ teaspoon EACH: dried basil, oregano, parsley
- ¼ teaspoon EACH: dried thyme, pepper
- 1 ¼ lb. boneless skinless chicken breasts
- salt/pepper
- 2 tablespoons olive oil
- ½ cup dry white wine
- 2 tablespoons butter
- 1 yellow onion (diced)
- ¾ cup carrots (sliced)
- 2 ribs celery (diced)
- 8 oz. mushrooms (washed/dried)
- 3 cloves garlic (minced)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
- 1/3 cup parmesan cheese (grated, optional)
Instructions
- Cook the rice according to package instructions, using chicken broth instead of water for more flavor. Once rice is cooked through, add butter, fluff with a fork, and set aside. Measure out remaining ingredients while the rice cooks.
- Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. Remove and let it rest for 10 minutes, then dice or shred.
- Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot.
- Add the butter, onions, carrots, celery, and mushrooms. Soften for 5-6 minutes.
- Add the garlic, Worcestershire sauce, Dijon, and seasonings and stir to combine and heat through for 2 more minutes.
- Add the chicken broth, chicken bouillon, and bay leaf. Bring to a boil, then reduce to a simmer.
- Add the chicken back and simmer gently, partially covered, for 20 minutes.
- Reduce heat to low and stir in the parmesan cheese. Remove the bay leaf. Spoon the rice into serving bowls and ladle the soup on top. Serve!
Notes
- Use cooked rice if preferred.
- Choose a dry white wine that you enjoy drinking.
- Make sure mushrooms are cleaned properly before use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 317
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 70 mg
Keywords: Chicken Mushroom Soup