Chicken and Mushroom Soup
User Reviews
5
Chicken and Mushroom Soup
Description
Chicken and Mushroom Soup begins with sautéing onions, carrots, celery, and mushrooms in butter to develop their flavors. Garlic and a blend of dried herbs — parsley, thyme, and poultry seasoning or sage — are added next to enhance the aromatic base. Chicken broth and uncooked boneless, skinless chicken breasts are then added along with uncooked long-grain white rice. The soup is brought to a boil before reducing to a simmer to cook the chicken and rice together.
After about 15 minutes, the chicken breasts are removed, shredded, and returned to the pot once the rice is tender. This method ensures tender chicken pieces dispersed evenly throughout the soup while the rice softens to a comforting texture. Seasonings yield a balanced flavor combining the mild sweetness of vegetables, umami from mushrooms, and herbal notes.
This soup suits a wholesome, warming meal and can be garnished with fresh herbs or parsley for brightness. It also freezes well for up to three months, making it convenient as make-ahead comfort food.
Ingredients
- 2 tablespoons butter
- 1 onion diced
- 2 large carrot peeled and diced
- 1 rib celery diced
- 8 ounces brown mushrooms or white mushrooms, sliced
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1 teaspoon parsley dried
- ½ teaspoon thyme dried leaves
- ½ teaspoon poultry seasoning or ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- 6 cups chicken broth reduced sodium
- 2 chicken breast about 6 ounces each, boneless skinless
- ½ cup long grain white rice uncooked
Instructions
- Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.
- Add garlic and seasonings and cook just until fragrant.
- Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
- Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.
- After 15 minutes remove chicken from the pot and shred.
- Once the rice is tender, add chicken back to the pot and serve.
Notes
- When using frozen chicken breasts, increase cooking time by 5 to 10 minutes to ensure doneness.
- If using leftover or rotisserie chicken, add it at the end to avoid overcooking.
- Garnish with fresh herbs or parsley if desired to add color and freshness.
- The soup freezes well for up to 3 months for convenient leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 240 | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 602mg | 25% |
| Potassium | 784mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3575IU | 72% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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