If you’re looking for a soul-warming, comforting bowl that feels like a big, cozy hug in food form, this Chicken and Mushroom Soup Recipe is exactly what you need. Combining tender chunks of chicken, earthy mushrooms, and a medley of aromatic herbs in a rich broth, this soup offers layers of flavor that are satisfying and nourishing. It’s easy enough for a weeknight dinner but special enough to serve when you want to impress family and friends with your culinary skills. Trust me, once you’ve made this Chicken and Mushroom Soup Recipe, it’ll become your go-to for chilly evenings and when you need that perfect homemade comfort food fix.
Ingredients You’ll Need
This Chicken and Mushroom Soup Recipe is wonderfully simple in terms of ingredients, but each one plays a crucial role in building the soup’s depth and heartiness. From the creamy parmesan to the fresh veggies, everything combines for a perfectly balanced dish.
- Chicken broth: Provides the savory base and depth of flavor for the soup’s broth.
- White long grain rice: Adds body and a comforting texture, absorbing the broth’s goodness.
- Butter: Adds rich creaminess and helps soften the vegetables for that melt-in-your-mouth feel.
- Dried basil, oregano, parsley: These classic herbs lend warmth and herbal brightness.
- Dried thyme and pepper: Give subtle earthiness and a gentle kick to the overall seasoning.
- Boneless skinless chicken breasts: The star protein, tender and flavorful when cooked properly.
- Salt and pepper: Essential for seasoning every component perfectly.
- Olive oil: For searing the chicken, adding a lovely caramelized flavor.
- Dry white wine: Added for a touch of acidity and complexity to brighten the soup.
- Yellow onion: Offers sweetness and depth once sautéed.
- Carrots: Add a natural sweetness and vibrant color.
- Celery: Brings freshness and a subtle crunch to the mix.
- Mushrooms: Earthy and meaty, they amplify the soup’s savoriness.
- Garlic: Gives a fragrant punch that wakes up every bite.
- Worcestershire sauce: Adds umami and a subtle tang.
- Dijon mustard: A little zing that enhances all the other flavors.
- Chicken bouillon cube: Boosts the broth’s richness without overpowering.
- Bay leaf: Infuses the soup with aromatic warmth during simmering.
- Parmesan cheese (optional): Stirred in at the end for a creamy, cheesy finish.
How to Make Chicken and Mushroom Soup Recipe
Step 1: Cook the Rice
Start by cooking the rice according to package instructions, but swap the water for chicken broth for a flavorful upgrade. Once the rice is tender, stir in the butter and fluff it with a fork to keep it light and separate. This step sets the foundation for the perfect texture that will soak up all the lovely flavors later.
Step 2: Sear the Chicken
Pat your chicken breasts dry and season them generously with salt and pepper. Heat olive oil in a large soup pot over medium-high heat, then sear the chicken for 3 to 4 minutes on each side so it develops a beautiful golden crust. Don’t worry if it isn’t fully cooked through here; it will finish simmering in the soup, which also helps deepen the broth’s flavor. Remove the chicken and let it rest.
Step 3: Deglaze with Wine
Turn the heat off and pour in the dry white wine to deglaze the pot. Use a spatula to scrape up all those delicious browned bits stuck to the bottom and sides—this is where much of the soup’s flavor magic happens! Then bring the heat back up to medium.
Step 4: Sauté the Vegetables
Add butter, diced onion, sliced carrots, diced celery, and mushrooms to the pot. Sauté for 5 to 6 minutes until the vegetables soften and start releasing their flavors, sprinkling a pinch of salt as they cook to help draw out moisture and enhance their taste.
Step 5: Add Garlic and Seasonings
Stir in minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and pepper. Let everything mingle together for a couple of minutes to heat through and release those vibrant herb and spice notes.
Step 6: Build the Broth
Pour in chicken broth, crumble in the bouillon cube, and add the bay leaf. Bring the mixture to a boil then lower to a gentle simmer. This simmering step helps all those flavors marry beautifully over time.
Step 7: Simmer with Chicken
Return the chicken to the pot and simmer gently, partially covered, for 20 minutes. Keeping the heat low ensures the chicken stays tender and juicy rather than toughening up, which is key to this soup’s success.
Step 8: Finish and Serve
Turn the heat down to low and stir in the grated parmesan cheese, melting it into the broth for a subtle creamy richness. Remove the bay leaf. To serve, spoon the fluffy rice into individual bowls and ladle the soup over the top. Enjoy immediately while warm and comforting.
How to Serve Chicken and Mushroom Soup Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or some extra parmesan cheese on top always brightens the presentation and adds an extra flavor boost. A few cracks of fresh black pepper can also elevate the final touch, making it feel extra special and inviting.
Side Dishes
This soup pairs beautifully with a crusty baguette or some buttery garlic bread, perfect for dipping and soaking up every last drop of the broth. A simple green salad with a light vinaigrette also complements the richness of the soup without overpowering it.
Creative Ways to Present
For an elegant twist, serve the soup in hollowed-out sourdough bread bowls, adding a rustic charm. You could also top it with a dollop of crème fraîche or a swirl of cream for a restaurant-worthy presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring to airtight containers. Stored in the refrigerator, it will keep well for up to 3 days, making it a perfect make-ahead meal for busy evenings.
Freezing
This Chicken and Mushroom Soup Recipe freezes beautifully. Freeze in portions and thaw overnight in the fridge before reheating. Keep in mind the texture of rice might soften slightly after freezing, but the flavors will remain fantastic.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and ensure even warming. If the soup thickens too much, add a splash of broth or water to get it back to the perfect consistency.
FAQs
Can I use other types of rice for this soup?
Yes! While white long grain rice is recommended for its texture, you can use brown rice or even wild rice. Just note that cooking times and textures may vary, so adjust accordingly to avoid under- or overcooked rice.
Is it possible to make this soup vegetarian?
You can certainly modify the recipe by substituting vegetable broth for chicken broth and omitting the chicken. Add extra mushrooms or beans for protein, and your soup will still be hearty and delicious.
Can I use leftover cooked chicken?
Absolutely! Leftover shredded or diced cooked chicken works perfectly. Just add it during the last simmering step so it heats through without drying out.
What’s the best kind of mushrooms to use?
Cremini or white button mushrooms are great choices here because they hold their texture well and have a nice earthy flavor. Feel free to experiment with shiitake or portobello for a deeper mushroom taste.
Do I have to add wine?
The dry white wine adds a subtle complexity, but if you prefer to skip alcohol, just replace it with a little extra broth or water and a splash of lemon juice to brighten the flavor.
Final Thoughts
I cannot recommend this Chicken and Mushroom Soup Recipe enough to anyone who loves classic comfort food with an elegant twist. Its rich flavors, wholesome ingredients, and satisfying textures come together to create a bowl of happiness you’ll crave again and again. So go ahead, gather your ingredients, and give this heartwarming soup a try—you’ll be so glad you did!
Print
Chicken and Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This cozy Chicken and Mushroom Soup combines tender chicken, earthy mushrooms, aromatic herbs, and fluffy rice in a flavorful broth, perfect for a comforting and hearty meal.
Ingredients
Rice
- 1/2 cup white long grain rice (uncooked) or 1 1/2 cups cooked rice
- 1 cup chicken broth (for cooking rice)
- 2 tablespoons butter
Chicken
- 1 1/4 lb. boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables and Flavorings
- 1 yellow onion, diced
- 3/4 cup carrots, sliced
- 2 ribs celery, diced
- 8 oz. mushrooms, washed and dried
- 3 cloves garlic, minced
Liquids and Seasonings
- 1/2 cup dry white wine
- 6 cups chicken broth
- 1/2 chicken bouillon cube
- 1 bay leaf
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons butter (additional for sautéing vegetables)
Optional Garnish
- 1/3 cup grated Parmesan cheese
Instructions
- Cook the Rice: Prepare the rice according to package instructions, substituting chicken broth for water to enhance flavor. Once cooked, stir in 2 tablespoons of butter, fluff with a fork, and set aside.
- Sear the Chicken: Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden crust forms but not fully cooked. Remove chicken and let rest for 10 minutes, then dice or shred.
- Deglaze the Pot: Turn heat off, pour in white wine, then return heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot to incorporate browned bits into the flavor base.
- Sauté Vegetables: Add butter, diced onion, sliced carrots, diced celery, and mushrooms to the pot. Cook for 5-6 minutes until vegetables soften, seasoning slightly with salt as they cook.
- Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and pepper. Cook for an additional 2 minutes to meld flavors.
- Add Broth and Simmer: Pour in chicken broth and add the chicken bouillon cube and bay leaf. Bring the mixture to a boil, then reduce to a simmer.
- Simmer the Chicken: Return the diced or shredded chicken to the pot. Simmer gently, partially covered, for 20 minutes, ensuring the soup does not boil to keep the chicken tender.
- Finish the Soup: Reduce heat to low and stir in grated Parmesan cheese until melted. Remove and discard the bay leaf.
- Serve: Spoon the cooked rice into serving bowls and ladle the soup over the rice. Serve hot.
Notes
- Cooking the rice in chicken broth adds extra depth to the soup’s flavor.
- You can use cooked rice instead of uncooked, adjusting quantities accordingly.
- Allowing the chicken to rest after searing helps keep it juicy.
- Be careful not to boil the soup after adding the chicken to prevent toughness.
- Parmesan cheese is optional but adds a lovely creamy flavor.
- White wine adds depth; if preferred, substitute with additional chicken broth.
