Chicken Rice Mushroom Soup: A Cozy, Hearty Bowl of Comfort

Chicken rice mushroom soup​ is the ultimate cozy comfort food. Made with tender chicken, hearty mushrooms, and fluffy rice, this easy one-pot recipe is perfect for family dinners or chilly nights. Warm, nourishing, and full of flavor—every spoonful feels like home.

Chicken rice mushroom soup​ is the kind of dish that wraps you up in warmth and comfort, no matter what the day’s been like. It’s hearty, nourishing, and full of flavor—everything you’d want from a homemade meal. With tender chunks of chicken, savory mushrooms, and soft, perfectly cooked rice, this soup is like a cozy blanket for your taste buds.

I’ve been making this soup for years, and it’s always a hit—whether I’m feeding my family of five or sharing a big pot with friends who drop by unannounced (as they often do in my Florida kitchen). What makes this recipe so special is how it combines simple ingredients into something that feels truly special.

So if you’re craving comfort in a bowl, this chicken rice mushroom soup​ is just what you need. Let’s get cooking!

Looking for other cozy recipes? You might also enjoy my creamy chicken and rice soup, or the convenience of this chicken and rice crockpot recipe for busy nights.

Main Ingredients for Chicken Rice Mushroom Soup​ (What You’ll Need)

To build rich, savory flavor, we start with real, wholesome ingredients. Here’s what you’ll need for the base of our chicken rice mushroom soup​:

• Whole Chicken (3½ pounds): The star of the show. Using a whole chicken adds incredible depth to the broth.
• Carrot: Just one large carrot cut into chunks adds natural sweetness.
• Celery: A classic soup builder—this rib of celery adds a hint of earthiness.
• Red Onion: Slightly sweeter than yellow onions, and perfect for a gentle broth.
• Bay Leaf: Just one will do—it infuses the broth with a subtle, herbal note.
• Water: Enough to cover the chicken and veggies. This will become your flavorful soup base.
• Butter (unsalted): Adds richness when sautéing the mushrooms and aromatics.
• Mushrooms (1 pound): Earthy, meaty, and absolutely essential to this dish.
• Kosher Salt: For seasoning, and trust me, it makes a difference.
• Garlic (4 cloves): Adds depth and warmth to the soup’s flavor profile.
• Black Pepper & Cayenne: Just a pinch of cayenne gives it a gentle kick.
• Fresh Thyme: Adds a delicate, herby aroma.
• Medium-Grain White Rice (1 cup): The rice thickens the soup and makes it hearty.

Additional Ingredients & Substitutions

Sometimes we need to work with what we’ve got, right? Here are a few optional additions and easy swaps to personalize your chicken rice mushroom soup​:

• Parsley or Dill: Stir in fresh herbs at the end for a pop of freshness.
• Lemon Juice: A small squeeze right before serving can brighten up the flavor.
• Brown or Wild Rice: Want something nuttier? Sub in wild rice for a heartier texture.
• Chicken Thighs: If you don’t have a whole chicken, boneless thighs will still make a tasty soup.
• Shallots Instead of Red Onion: For a slightly more refined flavor.
• Add Spinach or Kale: Toss in a handful at the end for a touch of green and extra nutrition.

Soup is forgiving—don’t be afraid to make it your own.

Expert Tips for the Best Chicken Rice Mushroom Soup​

Making a memorable chicken rice mushroom soup​ is about more than following a recipe—it’s about cooking with care. Here are a few of my best soup secrets:

• Start with Cold Water: When making your broth, always start with cold water. It helps extract more flavor from the chicken and bones.
• Sauté the Mushrooms Well: Don’t rush this step. Browning the mushrooms in butter adds a deep, savory flavor that really shines in the finished soup.
• Skim the Broth: As your chicken simmers, you’ll notice foam rising to the top. Skim it off with a spoon to keep your broth clear and clean.
• Don’t Overcook the Rice: Rice can go from tender to mushy quickly. Add it near the end of cooking so it stays perfectly cooked.
• Use a Fine Mesh Strainer: When straining your broth, use a mesh strainer or cheesecloth to get a smooth, refined base.
• Taste and Adjust: Trust your taste buds. Sometimes your soup just needs a little more salt or a squeeze of lemon to bring it to life.
• Let It Rest: Like many soups, this one gets better after a little rest. Make it ahead and let the flavors meld together overnight.

Soup should feel like a hug—not a science experiment. Take your time and enjoy the process.

Recommended Techniques

Want to boost your soup game? These techniques will help make your chicken rice mushroom soup​ even more amazing:

• Roast the Chicken First: For an extra layer of flavor, roast the whole chicken before simmering.
• Deglaze the Pan: After cooking the mushrooms and onions, add a splash of broth to deglaze the pan and capture all that goodness.
• Bundle Herbs with Twine: Tie the thyme sprigs into a bundle for easy removal later.
• Cut Veggies Uniformly: Even cuts mean even cooking—no mushy surprises.

Step-by-Step Instructions

Alright, friend—grab your apron and let’s dive in. Here’s exactly how to make this chicken rice mushroom soup​ from scratch, step by step.

1. Make the Broth: Place the chicken, chopped carrot, celery, red onion, and bay leaf in a large stockpot. Cover with cold water. Bring to a gentle boil, skim off foam, and simmer partially covered for 1 hour 15 minutes.
2. Shred the Chicken: Remove the chicken from the pot and set it aside to cool. Strain the broth and discard the vegetables and bay leaf.
3. Sauté the Mushrooms: In a large pot, melt the butter over medium-high heat. Add sliced mushrooms and half the salt. Cook until golden, about 8–10 minutes.
4. Add Aromatics: Stir in diced onion, garlic, black pepper, cayenne, and thyme. Cook for 2–3 minutes until fragrant.
5. Simmer the Soup: Pour in the strained broth and bring to a gentle boil. Add the rice and simmer for 15–18 minutes, or until the rice is tender.
6. Finish It Off: Add the shredded chicken back into the pot. Let everything warm through for another 5 minutes. Taste and adjust seasoning as needed.

Additional Guide: Variations & Special Touches

This soup is cozy as-is, but a few tweaks can make it even more special:

• Creamy Version: Stir in a splash of heavy cream or coconut milk for a richer soup.
• Spicy Twist: Add a diced jalapeño or more cayenne for a spicier kick.
• Asian-Inspired: Use ginger, a splash of soy sauce, and jasmine rice for an Asian spin.
• Freeze for Later: Make a double batch and freeze half—just leave the rice out and add it fresh when reheating.

For more global spins on rice and chicken, try this flavorful Hainanese chicken rice recipe or a spicy and satisfying Mexican chicken and rice recipe.

This one’s flexible, forgiving, and full of love—just like a good home-cooked meal should be.

FAQs about Chicken Rice Mushroom Soup​

Conclusion

There’s just something special about homemade chicken rice mushroom soup. It’s simple, nourishing, and full of the kind of warmth we all need a little more of. Whether you’re cooking for yourself, your kids, or a whole table full of friends, this soup brings people together.

Thanks for stopping by my kitchen. If you try this recipe, I’d love to hear how it turned out. Leave a comment, share a photo, or just say hi.

Happy cooking, my friend.

Chicken Rice Mushroom Soup

Chicken rice mushroom soup is the ultimate cozy comfort food. Made with tender chicken, hearty mushrooms, and fluffy rice, this easy one-pot recipe is perfect for family dinners or chilly nights. Warm, nourishing, and full of flavor—every spoonful feels like home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Soup

Cuisine American

Servings 6 bowls

Calories 350 kcal

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

Broth Base

• 3½ pounds whole chicken
• 1 large carrot cut into chunks
• 1 celery rib cut into chunks
• 1 red onion cut into chunks
• 1 bay leaf
• 12 cups water enough to cover chicken and vegetables

Soup Base

• 2 tablespoons unsalted butter
• 1 pound mushrooms sliced
• 4 cloves garlic minced
• 1 teaspoon kosher salt or to taste
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon fresh thyme chopped
• 1 cup medium-grain white rice rinsed

Instructions

 

• Place the whole chicken, carrot, celery, red onion, bay leaf, and water in a large pot. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming foam as needed.
• Remove the chicken and strain the broth. Discard solids and set broth aside. Once cool enough to handle, shred the chicken meat and discard the bones.
• In the same pot, melt butter over medium heat. Add sliced mushrooms and sauté until browned, about 8 minutes.
• Add minced garlic, salt, black pepper, cayenne, and thyme. Cook for 1 minute until fragrant.
• Pour the reserved broth back into the pot and bring to a gentle boil. Stir in the rice and simmer for 15 minutes, or until rice is tender.
• Add the shredded chicken back into the pot. Simmer for an additional 5 minutes to heat through. Adjust seasoning as needed and serve warm.

Notes

For added freshness, stir in chopped parsley or dill before serving. A squeeze of lemon juice can also brighten the flavors. Feel free to substitute brown or wild rice for a nuttier texture, adjusting cooking time accordingly.

Keyword Comfort Food, One-Pot Meal

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