If you’ve been craving a soul-soothing, heartwarming meal that’s both comforting and bursting with flavor, this Chicken and Mushroom Soup Recipe is exactly what you need. Imagine tender chicken pieces mingling with earthy mushrooms, all swimming in a rich, savory broth enhanced by fresh vegetables and aromatic herbs. This recipe invites you into a cozy bowl of goodness that’s perfect for chilly evenings or anytime you need a comforting hug on a plate. Trust me, once you try this Chicken and Mushroom Soup Recipe, it’s going to become one of your go-to favorites.
Ingredients You’ll Need
This Chicken and Mushroom Soup Recipe shines because of its simple yet essential ingredients. Each one plays a crucial role — from the tender chicken and meaty mushrooms that provide great texture to the broth and herbs that give it a depth of flavor you’ll love.
- 1 cup chicken broth: Used to cook the rice, adding a savory base for the soup.
- ½ cup white long grain rice (uncooked): Or 1 ½ cups cooked rice if you want to skip the cooking step.
- 2 tablespoons butter (plus an additional 2 tablespoons): Adds richness and helps soften vegetables for a balanced flavor.
- ¾ teaspoon dried basil, oregano, parsley (each): Classic herbs that bring an inviting aroma and savory notes.
- ¼ teaspoon dried thyme and pepper (each): Subtle spices to enhance and brighten the overall profile.
- 1 ¼ lb. boneless skinless chicken breasts: The star protein, tender and juicy after simmering.
- Salt and pepper: For seasoning at different stages to build layers of flavor.
- 2 tablespoons olive oil: For searing the chicken to develop a golden crust.
- ½ cup dry white wine: Adds a delicate acidity and depth that elevates the broth.
- 1 yellow onion (diced): Provides sweetness and richness as it softens.
- ¾ cup carrots (sliced): Add a natural sweetness and lovely color.
- 2 ribs celery (diced): Lends crunch and an aromatic base.
- 8 oz. mushrooms (washed and dried): Earthy, meaty flavor that complements the chicken beautifully.
- 3 cloves garlic (minced): Brings warmth and a subtle bite.
- 2 teaspoons Worcestershire sauce: Adds umami depth and complexity.
- 1 teaspoon Dijon mustard: Balances the flavors with a hint of tanginess.
- 6 cups chicken broth: The main liquid that brings all ingredients together in harmony.
- ½ chicken bouillon cube: Boosts flavor for a richer broth.
- 1 bay leaf: Adds a subtle herbal undertone.
- â…“ cup parmesan cheese (optional, grated): Stirred in at the end for a creamy, savory finish.
How to Make Chicken and Mushroom Soup Recipe
Step 1: Cook the rice
Start by cooking the rice according to the package instructions, but with a twist—use chicken broth instead of water. This simple swap infuses the grains with a gentle savory flavor that blends perfectly with the soup later on. Once the rice is cooked, stir in some butter for richness, fluff it gently with a fork, and set it aside while you prepare the rest of the soup.
Step 2: Sear the chicken
Pat your chicken breasts dry and season them well with salt and pepper. Heat olive oil in a large soup pot over medium-high heat, then add the chicken, allowing it to sear undisturbed for 3 to 4 minutes per side. The goal is a golden crust that locks in flavor. Don’t worry if it’s not fully cooked through yet; it will finish cooking in the soup and impart more flavor to your broth. After searing, let the chicken rest for 10 minutes before dicing or shredding it.
Step 3: Deglaze the pot with wine
Turn off the heat momentarily and pour in the white wine. Using a spatula, scrape the bottom and sides of the pot to loosen all those flavorful browned bits from searing the chicken. This step is a secret weapon—it adds a layer of complexity to your Chicken and Mushroom Soup Recipe that you’ll notice in every spoonful.
Step 4: Soften the vegetables
Now, add butter along with the diced onions, sliced carrots, diced celery, and mushrooms to the pot. Let them soften over medium heat for about 5 to 6 minutes. To draw out moisture and enhance flavor, don’t forget to sprinkle a pinch of salt on the veggies as they cook. This creates a beautifully tender base for your soup.
Step 5: Add garlic, Worcestershire sauce, Dijon, and seasonings
Next, stir in the garlic, Worcestershire sauce, Dijon mustard, and all your dried herbs and pepper. This combination ignites a wonderful aroma and ensures the flavors marry together nicely. Let everything cook for an additional 2 minutes to meld beautifully before adding the broth.
Step 6: Pour in the broth
Pour in the chicken broth along with the crumbled chicken bouillon cube and bay leaf. Bring the soup mixture to a boil, then immediately reduce it to a gentle simmer. This slow simmering helps develop rich flavors without toughening the chicken.
Step 7: Add chicken and simmer gently
Return the diced or shredded chicken to the pot, stirring it gently into the simmering soup. Partially cover the pot and let everything cook together for about 20 minutes. Keep the heat low to avoid boiling—this will keep the chicken wonderfully tender and juicy while allowing all the flavors to blend seamlessly.
Step 8: Finish with parmesan and serve
Finally, lower the heat to the lowest setting and stir in the grated parmesan cheese if you choose to use it. This adds a creamy, savory kick to the broth that rounds out the experience. Remove the bay leaf, then spoon the cooked rice into bowls and ladle the soup on top. Serve warm and enjoy every comforting bite of your Chicken and Mushroom Soup Recipe.
How to Serve Chicken and Mushroom Soup Recipe
Garnishes
elevating your Chicken and Mushroom Soup Recipe can be as simple as adding fresh garnishes. A sprinkle of chopped fresh parsley or thyme not only brightens the presentation but also adds a fresh herbal note to balance the rich broth. For extra indulgence, a little extra parmesan cheese on top never hurts. A swirl of cream or a drizzle of good olive oil can also bring out the luxurious texture you crave.
Side Dishes
This soup stands beautifully on its own, but pairing it with the right side can create an even more satisfying meal. Crusty bread or a warm garlic baguette is perfect for dipping into the broth. A light green salad with a lemon vinaigrette complements the richness of the soup wonderfully, adding a crisp contrast. If you want a heartier meal, consider serving some roasted vegetables or a baked potato alongside.
Creative Ways to Present
For a fun twist, serve your Chicken and Mushroom Soup Recipe in hollowed-out bread bowls for an impressive presentation that also boosts the comfort factor. Another idea is layering the soup over a bed of fresh arugula in shallow bowls, creating a mix of textures and a pop of color. You could also turn the soup into a creamy bisque by blending part of it and garnishing with a drizzle of truffle oil or fresh herbs for a restaurant-quality touch at home.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes even better the next day as the flavors continue to meld. Store your soup in airtight containers in the refrigerator for up to 3 days. Make sure it cools completely before refrigerating to keep it fresh and flavorful. When ready to eat, just reheat gently on the stove to maintain the best texture.
Freezing
This Chicken and Mushroom Soup Recipe freezes wonderfully, making it an excellent option for meal prep. Allow the soup to cool fully, then pour it into airtight freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When freezing, consider keeping the rice separate if possible, as it can become mushy. Alternatively, freeze the soup without rice and add freshly cooked rice when reheating.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen, then warm it gently in a pot over low to medium heat. Stir occasionally to prevent sticking and add a splash of broth or water if it’s thickened too much. Add rice or parmesan cheese after reheating to refresh the texture and flavor, making it taste just like the first time you cooked it.
FAQs
Can I use other types of mushrooms in this Chicken and Mushroom Soup Recipe?
Absolutely! While white button mushrooms work wonderfully, you can experiment with cremini, shiitake, or portobello for richer, earthier flavors. Just be sure to clean them well and slice according to your preference.
What can I substitute for white wine in the recipe?
If you prefer not to use wine, dry sherry or an extra ¼ cup of chicken broth with a splash of lemon juice can be great alternatives. They help maintain acidity and depth in the soup without altering the taste drastically.
Is it better to shred or dice the chicken for this soup?
Both work wonderfully. Shredded chicken blends more easily throughout the soup, making every bite flavorful. Diced chicken offers a chunkier texture that gives each spoonful a nice bite. Choose based on your texture preference!
Can this soup be made in a slow cooker?
Yes! You can brown the chicken separately and add all ingredients except parmesan cheese and rice into a slow cooker. Cook on low for about 6 hours or on high for 3 hours. Add the parmesan and cooked rice just before serving to keep the textures perfect.
How can I make this recipe dairy-free?
Simply omit the butter and parmesan cheese, and use olive oil instead of butter for cooking. You can also try a dairy-free cheese alternative or nutritional yeast for a cheesy flavor if you like.
Final Thoughts
There’s something truly special about making a hearty bowl of this Chicken and Mushroom Soup Recipe. It’s the kind of dish that delivers both nourishing comfort and delicious satisfaction with every spoonful. Whether you’re cozying up on a crisp evening or just need a meal that feels like a warm hug, this recipe is a must-try. Go ahead, gather these simple ingredients and make a pot yourself—your future self will thank you for it!
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Philly Cheesesteak Fruehlingsrollen Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Mushroom Soup combines tender chicken, earthy mushrooms, and aromatic herbs in a flavorful broth with rice. The soup is prepared by searing chicken, sautéing vegetables, and simmering the ingredients together to develop deep flavors, making it a hearty and satisfying meal perfect for chilly days.
Ingredients
Rice
- 1 cup chicken broth
- ½ cup white long grain rice (uncooked) or 1 ½ cups cooked rice
- 2 tablespoons butter
Chicken
- 1 ¼ lb boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz mushrooms, washed and dried
- 3 cloves garlic, minced
Liquids and Flavorings
- ½ cup dry white wine
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
- 2 tablespoons butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
Herbs and Spices
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
Optional
- 1/3 cup parmesan cheese, grated
Instructions
- Cook the Rice: Prepare the rice according to package directions, substituting chicken broth for water to infuse more flavor. Once cooked, stir in butter, fluff with a fork, and set aside. Use this time to measure out remaining ingredients.
- Sear the Chicken: Pat chicken dry and season with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear chicken for 3-4 minutes per side until a golden crust forms. Remove and let rest for 10 minutes, then dice or shred.
- Deglaze the Pot: Turn off heat briefly, pour in the white wine, and turn heat back to medium. Use a silicone spatula to scrape up browned bits from the bottom and sides of the pot, adding flavor to the soup.
- Sauté Vegetables: Add butter, onions, carrots, celery, and mushrooms to the pot. Cook for 5-6 minutes until vegetables soften. Sprinkle a pinch of salt over the veggies to aid in softening and seasoning.
- Add Aromatics and Seasonings: Stir in garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and pepper. Cook for 2 more minutes to release flavors.
- Add Broth and Simmer: Pour in chicken broth, crumble in the chicken bouillon cube, and add the bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer Chicken: Return diced/shredded chicken to the pot. Simmer partially covered for 20 minutes on low heat, ensuring it does not boil to maintain tender chicken.
- Finish Soup: Lower heat to the minimum and stir in grated parmesan cheese until melted. Remove the bay leaf. To serve, spoon cooked rice into bowls and ladle the hot soup over the top.
Notes
- Using chicken broth to cook the rice enhances the soup’s overall flavor.
- You can use cooked rice instead of uncooked; adjust rice quantity accordingly.
- The white wine adds depth but can be omitted or replaced with extra broth if preferred.
- Allowing the chicken to rest after searing helps retain its juices when added back to the soup.
- Do not let the soup boil once the chicken is added to prevent toughness.
- Parmesan cheese is optional but adds a delightful richness to the soup.
