Chicken and Mushroom Soup
Make Chicken and Mushroom Soup: a cozy, easy bowl of shredded chicken, mushrooms, and rice in golden broth.
Ingredients
- 2 tablespoons butter
- 1 onion (diced)
- 2 large carrots (peeled and diced)
- 1 rib celery (diced)
- 8 ounces brown mushrooms (or white mushrooms, sliced)
- 1 teaspoon garlic (minced)
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- ½ teaspoon poultry seasoning (or ¼ teaspoon ground sage)
- ⅛ teaspoon black pepper
- 6 cups reduced sodium chicken broth
- 2 boneless skinless chicken breasts (about 6 ounces each)
- ½ cup long grain white rice (uncooked)
Instructions
Step 1: Sauté the vegetables and mushrooms
Melt the butter in a large soup pot over medium-high heat and add the diced onion, peeled diced carrots, celery, and sliced mushrooms. Cook, stirring occasionally, until the onion just begins to soften and the mushroom edges release moisture and start to brown slightly — about five minutes. Keep the vegetables visibly glossy from butter with clear edges and softened centers, a warm fragrant base for the soup.
Step 2: Build the aromatics and seasonings
Stir in the minced garlic, salt, dried parsley, thyme, poultry seasoning (or ground sage), and black pepper; cook just until the garlic becomes fragrant and the dried herbs bloom, coating the softened vegetables in a speckled, savory paste. This brief step deepens the aroma and tucks the flavors into the softened veg without overcooking the garlic.
Step 3: Add broth, chicken, and rice, bring to a boil
Pour in the reduced-sodium chicken broth, nestle the two boneless skinless chicken breasts into the liquid, and add the uncooked long-grain white rice. Stir gently to distribute ingredients, then bring the pot to a lively boil so the rice begins to swell and the raw chicken is fully submerged and sealed by the golden broth.
Step 4: Simmer gently until rice begins to tenderize
Reduce heat to a steady medium-low simmer, cover, and cook for 20–25 minutes total, stirring once around the ten-minute mark so rice doesn’t cling. The broth should look clear and golden with rice expanding to pearly grains; the chicken will turn opaque and firm as it cooks through.
Step 5: Remove and shred the chicken
After about 15 minutes of simmering, lift the cooked chicken breasts from the pot and place them briefly on a plate to rest, then shred them into tender ribbons using two forks. The meat should be juicy and easily pull apart into irregular, rustic shreds.
Step 6: Finish the soup and serve
Return the shredded chicken to the pot and stir until evenly distributed; once the rice is tender and the vegetables are soft but hold shape, ladle into a wide white serving bowl. Sprinkle a little extra dried parsley (or fresh chopped parsley if you prefer) over the surface for a bright, herb-flecked finish.
Notes
- Use low-sodium broth so you can control the seasoning
- For a gluten-free option, ensure your poultry seasoning has no wheat-based fillers
- To intensify mushroom flavor, sauté them until deeply browned before adding other vegetables
- Freeze in single-portion containers for quick lunches
- Add fresh parsley or a squeeze of lemon just before serving for brightness