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Chicken, Mushroom, and Rice Soup
5 from 6 votes

Chicken, Mushroom, and Rice Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 1 long grain rice cooked per instructions, box
  • 1 wild rice cooked per instructions, box
  • 4 tsp olive oil divided
  • 4 chicken thigh trimmed and cut into small bite sized pieces, boneless, skinless
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • crushed red pepper flakes to taste, dash
  • ½ onion small dice, sweet yellow
  • 2 carrot peeled and small dice
  • 2 celery small dice, stalks
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 tsp thyme fresh leaves
  • ¼ cup flour
  • 6 cups chicken broth
  • 2 tsp bouillon granules
  • 1 bay leaf

Instructions

    Cup of Yum
  1. Prepare the rice per instructions. Once it has cooked, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the chicken and its 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
  6. 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.
  7. 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.
  8. Remove bay leaf. Taste the soup then season with sea salt and freshly cracked pepper, to taste.
  9. Ladle into bowls and serve. Enjoy.