Description
This soup is super hearty, warm, & comforting, just like grandma used to make!
Ingredients
Scale
- 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
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon poultry seasoning or 1/4 teaspoon ground sage
- 1/8 teaspoon black pepper
- 6 cups reduced sodium chicken broth
- 2 boneless skinless chicken breasts about 6 ounces each
- 1/2 cup long grain white rice uncooked
Instructions
- Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.
- Add garlic and seasonings and cook just until fragrant.
- Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
- Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.
- After 15 minutes remove chicken from the pot and shred.
- Once the rice is tender, add chicken back to the pot and serve.
Notes
- This recipe uses raw boneless-skinless chicken breasts. Frozen chicken breasts will need about 5-10 minutes extra cooking time.
- If using leftover or rotisserie chicken, the chicken should be added at the end so it doesn’t overcook.
- Garnish with fresh herbs and parsley if desired.
- Chicken Mushroom Soup can be frozen for up to 3 months.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving