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
Scale
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.
