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
Scale
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.
