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.
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.
