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
Scale
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.
