If you’re craving a warm, comforting bowl that feels like a big, cozy hug, then this Chicken and Mushroom Soup with Rice and Herbs Recipe is just what you need. It’s a harmony of tender chicken, earthy mushrooms, fragrant herbs, and fluffy rice all swimming in a rich, flavorful broth that nourishes both body and soul. Whether you’re making a weeknight supper or soothing someone feeling under the weather, this recipe hits all the right notes with a perfect balance of tastes and textures.
Ingredients You’ll Need
The beauty of this Chicken and Mushroom Soup with Rice and Herbs Recipe lies in its simplicity and the thoughtful selection of ingredients. Each item plays a starring role, whether it’s the buttery richness enhancing the rice, or the medley of herbs bringing brightness to every spoonful. These essentials work together seamlessly to create a deeply satisfying bowl of comfort.
- 1 cup chicken broth: Adds a savory backbone and depth to the rice as it cooks.
- ½ cup white long grain rice (uncooked) or 1 ½ cups cooked rice: Provides the perfect soft, fluffy texture that complements the soup.
- 2 tablespoons butter: Used both in the rice and veggies for a luscious, smooth mouthfeel.
- ¾ teaspoon each dried basil, oregano, parsley: Fresh herbal notes that brighten the rich broth effortlessly.
- ¼ teaspoon each dried thyme, pepper: Adds subtle warmth and a mild peppery kick.
- 1 ¼ lb. boneless skinless chicken breasts: The main protein, tender and juicy once cooked in the soup.
- Salt and pepper: Essential for seasoning and bringing out layers of flavor.
- 2 tablespoons olive oil: For searing the chicken to a golden crust, locking in juices.
- ½ cup dry white wine: A splash of acidity that lifts and adds complexity to the broth.
- 2 tablespoons butter (additional): To soften the veggies beautifully.
- 1 yellow onion (diced): Provides a sweet, aromatic base.
- ¾ cup carrots (sliced): Adds a pop of color and subtle sweetness.
- 2 ribs celery (diced): Contributes crunch and a classic soup flavor.
- 8 oz. mushrooms (washed and dried): Earthy, meaty texture that deepens the soup’s personality.
- 3 cloves garlic (minced): For that essential punch of savory warmth.
- 2 teaspoons Worcestershire sauce: Brings a tangy umami boost.
- 1 teaspoon Dijon mustard: Adds gentle sharpness that brightens the broth.
- 6 cups chicken broth: Creates the comforting, flavorful base.
- ½ chicken bouillon cube: Concentrates the overall savory taste.
- 1 bay leaf: Subtle earthy aroma that infuses throughout the soup.
- 1/3 cup Parmesan cheese (grated, optional): Adds a creamy, salty finish if you choose to include it.
How to Make Chicken and Mushroom Soup with Rice and Herbs Recipe
Step 1: Cook the Rice
Start by cooking the rice using chicken broth instead of water to infuse it with extra flavor. Once the rice is tender, stir in butter and fluff it gently with a fork. Setting this aside ensures your rice stays perfectly separated and buttery when added to the soup later. This little step makes a big difference in how the final dish feels in your mouth.
Step 2: Sear the Chicken
Pat the chicken breasts dry and season them generously with salt and pepper. In a large soup pot over medium-high heat, heat olive oil and sear the chicken for 3 to 4 minutes on each side until a light golden crust forms. Don’t stress if the chicken isn’t fully cooked through yet; it will finish cooking while simmering in the soup, infusing the broth with all that delicious meaty flavor. Once seared, remove from the pot and let rest before shredding or dicing.
Step 3: Deglaze the Pot with Wine
Turn off the heat, pour in the white wine, and carefully scrape the bottom of the pot with a silicone spatula to lift up those flavorful browned bits left from searing the chicken. This step adds complexity and depth to your soup base, making every spoonful taste remarkable.
Step 4: Cook the Vegetables
Add butter, diced onions, sliced carrots, diced celery, and mushrooms to the pot. Allow the veggies to soften over medium heat for about 5 to 6 minutes. To bring out even more flavor, sprinkle a pinch of salt on the vegetables as they begin to soften, coaxing out their natural sweetness and aroma.
Step 5: Add Garlic and Seasonings
Stir in minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and pepper. Cook everything together for an additional 2 minutes to marry the flavors and get those herbs fragrant and vibrant.
Step 6: Build the Broth
Pour in the chicken broth, crumble in the chicken bouillon cube, and toss in the bay leaf. Bring the mixture to a rolling boil before lowering the heat to a gentle simmer. This step creates the flavorful foundation your soup needs to shine.
Step 7: Simmer the Soup with Chicken
Return the seared chicken to the pot and simmer gently, partially covered, for about 20 minutes. Avoid boiling vigorously here to keep the chicken tender and juicy instead of toughening it up. This slow simmer helps meld all the flavors perfectly.
Step 8: Finish and Serve
Turn heat down to low and stir in parmesan cheese if using. Remove the bay leaf, then spoon the fluffy cooked rice into each bowl followed by ladling the hot soup on top. This layering ensures the rice absorbs just the right amount of broth as you enjoy your meal.
How to Serve Chicken and Mushroom Soup with Rice and Herbs Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a lively green touch that brightens the soup visually and adds a fresh herbal pop. A few shavings of Parmesan cheese on top also lend a savory richness that rounds out the flavors beautifully.
Side Dishes
This soup pairs wonderfully with crusty, warm bread or a simple green salad dressed in lemon vinaigrette. The bread is perfect for soaking up the delicious broth while the salad keeps the meal light and fresh.
Creative Ways to Present
For a cozy dinner party, serve this soup in rustic bowls with a few herb sprigs tucked on the side and a small ramekin of extra Parmesan cheese. For a weeknight family meal, ladle it into deep mugs for an inviting and easy-to-enjoy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken and Mushroom Soup with Rice and Herbs Recipe in an airtight container in the refrigerator for up to 3 days. Keep rice separate if you plan to maintain its texture and add just before reheating.
Freezing
This soup freezes beautifully without the rice — freeze the soup portion in freezer-safe bags or containers for up to 2 months. When ready to eat, thaw overnight in the fridge and add freshly cooked rice when reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid overcooking the chicken. Add fresh rice or reheat the rice separately, then combine just before serving to keep everything tender and perfectly textured.
FAQs
Can I use other types of rice for this soup?
Absolutely! While long grain white rice gives a fluffy texture, you can use jasmine or basmati for added aroma, or brown rice if you prefer a nuttier taste and more fiber—just adjust the cooking time accordingly.
Is it okay to use chicken thighs instead of breasts?
Yes, chicken thighs will add extra juiciness and flavor to the soup. Just make sure to adjust cooking times slightly to ensure the thighs are cooked through and tender.
Can I make this soup vegetarian?
To make it vegetarian, replace the chicken and chicken broth with vegetable broth and add hearty mushrooms or tofu for protein. The herbs and seasoning still create a savory and satisfying soup.
What kind of mushrooms work best in this recipe?
Button or cremini mushrooms are great choices because they hold their shape and have a mild, earthy flavor. You can also mix in shiitake or oyster mushrooms for a more intense mushroom taste.
Is it necessary to use white wine in the recipe?
The white wine adds a lovely depth and brightness, but if you prefer to avoid alcohol, you can substitute with extra chicken broth and a splash of lemon juice for acidity.
Final Thoughts
This Chicken and Mushroom Soup with Rice and Herbs Recipe is one of those truly special dishes that brings warmth and comfort in every bite. Its rich flavors, balanced textures, and easy steps make it a kitchen win for anyone craving a homemade classic. I promise, once you try it, this soup will quickly become your go-to recipe for cozy nights and happy gatherings alike. Give it a whirl and savor every spoonful!
Print
Chicken and Mushroom Soup with Rice and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and flavorful Chicken and Mushroom Soup made with tender chicken breast, earthy mushrooms, fresh vegetables, and fragrant herbs simmered in a rich chicken broth, served over fluffy rice. Perfect for a hearty meal that warms you up.
Ingredients
Rice and Broth
- 1 cup chicken broth
- ½ cup white long grain rice (uncooked) or 1 ½ cups cooked rice
Chicken and Seasonings
- 1 ¼ lb boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 2 tablespoons butter (divided)
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz mushrooms, washed and dried
- 3 cloves garlic, minced
Herbs and Spices
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
Liquids and Extras
- ½ cup dry white wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
- â…“ cup parmesan cheese, grated (optional)
Instructions
- Cook the Rice: Prepare the rice according to package instructions using 1 cup chicken broth instead of water to enhance flavor. Once cooked, stir in 2 tablespoons butter, fluff with a fork, and set aside. Use this time to measure and prepare remaining ingredients.
- Season and Sear Chicken: Pat chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Add chicken and sear for 3-4 minutes per side until a light golden crust forms. Remove chicken and let rest for 10 minutes, then dice or shred.
- Deglaze the Pot: Turn off the heat, pour in ½ cup dry white wine, and turn heat back to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pot; this adds rich flavor to the soup.
- Sauté Vegetables: Add 2 tablespoons butter, diced onions, sliced carrots, diced celery, and mushrooms to the pot. Sprinkle with a pinch of salt. Cook and soften the vegetables for 5-6 minutes over medium heat.
- Add Aromatics and Seasonings: Stir in minced garlic, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, dried basil, oregano, parsley, thyme, and black pepper. Mix well and cook for 2 more minutes until fragrant.
- Add Broth and Simmer: Pour in 6 cups chicken broth, crumble in ½ chicken bouillon cube, and add 1 bay leaf. Bring the mixture to a boil, then reduce to a simmer.
- Simmer Chicken in Soup: Return diced or shredded chicken to the pot. Simmer gently, partially covered, for 20 minutes. Be sure not to let the soup boil during this time to keep the chicken tender.
- Finish and Serve: Reduce heat to low and stir in grated parmesan cheese. Remove the bay leaf. Spoon the cooked buttered rice into serving bowls and ladle the hot soup on top. Serve immediately and enjoy a warm, satisfying meal.
Notes
- Using chicken broth to cook the rice adds extra flavor to the dish.
- You can substitute cooked rice for uncooked rice—just use 1 ½ cups cooked rice instead of ½ cup uncooked.
- Allowing the chicken to rest after searing helps retain its juices for tenderness.
- Deglazing with wine helps incorporate the flavorful browned bits from the pot into the soup.
- Do not boil the soup after adding the chicken to prevent the meat from becoming tough.
- Parmesan cheese is optional but adds a nice savory finish to the soup.
- Using fresh herbs and quality chicken broth will greatly improve the taste of the soup.
