Description
This hearty Chicken and Mushroom Soup combines tender chicken, earthy mushrooms, and nutritious vegetables in a flavorful broth enriched with herbs and Parmesan cheese. Perfect for a cozy meal, this soup features cooked rice for added texture and substance, simmered gently to meld all the delicious flavors.
Ingredients
Rice
- 1 cup chicken broth (for cooking rice)
- ½ cup uncooked white long grain rice (or 1½ cups cooked rice)
- 2 tablespoons butter
Seasonings
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt and pepper, to taste
Chicken and Cooking
- 1¼ lb boneless skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup chicken broth (to deglaze)
- ½ chicken bouillon cube
- 1 bay leaf
Vegetables and Aromatics
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz mushrooms, cleaned and sliced
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
Finishing Touch
- ⅓ cup grated Parmesan cheese (optional)
Instructions
- Cook the rice: Cook the rice in 1 cup of chicken broth according to package instructions. Once tender, stir in 2 tablespoons of butter, fluff with a fork, and set aside for later serving.
- Sear the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Sear the chicken for 3–4 minutes on each side until lightly golden. Remove the chicken from the pot and let it rest for about 10 minutes before dicing or shredding.
- Deglaze the pot: Lower the heat slightly and add ¼ cup chicken broth to the pot. Use a spatula to scrape up any browned bits from the bottom, which will add deep flavor to the soup base.
- Cook the vegetables: Add 2 tablespoons butter, diced yellow onion, sliced carrots, diced celery, and sliced mushrooms to the pot. Cook for 5–6 minutes until the vegetables are softened. Lightly season with salt to enhance their flavor.
- Add aromatics and seasoning: Stir in minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and black pepper. Cook for about 2 minutes until the mixture is fragrant and well combined.
- Simmer the soup: Pour in the remaining 6 cups of chicken broth, add the bouillon cube, and bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Finish cooking: Return the diced or shredded chicken to the pot. Simmer partially covered for about 20 minutes to allow flavors to meld and the chicken to become tender. Maintain a gentle simmer throughout.
- Finish and serve: Reduce heat to low, stir in the Parmesan cheese if using, and remove the bay leaf. Spoon cooked rice into serving bowls and ladle the hot soup over the rice. Serve warm and enjoy.
Notes
- You can substitute brown rice for white rice, but cooking times may vary.
- For a dairy-free version, omit butter and Parmesan cheese or use dairy-free alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust herbs and seasonings to your preference for a milder or stronger flavor.
- Shredded rotisserie chicken can be used to save time instead of cooking chicken breasts.
