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Chicken Mushroom Rice Soup Recipe

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Chicken, Mushroom And Rice Soup
Chicken, Mushroom And Rice Soup from www.expatwoman.com

Description

Warm and comforting, chicken mushroom rice soup is a delicious meal that can be enjoyed on a cold winter evening or any time of the year. This creamy and flavorful soup is made with tender chicken, earthy mushrooms, and fluffy rice that is cooked to perfection. It is easy to make, and the perfect meal for those who want something hearty and filling.

Prep Time

The prep time for this chicken mushroom rice soup recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound of chicken breast, cubed
  • 1 cup of white rice
  • 4 cups of chicken broth
  • 1 cup of chopped mushrooms
  • 1 cup of chopped onions
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 cloves of garlic, minced
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • 1 cup of heavy cream
  • 1 teaspoon of thyme
  • Salt and pepper to taste

Equipment

  • A large pot
  • A wooden spoon
  • A sharp knife
  • A cutting board

Method

  1. Start by cooking the rice according to the package instructions. Set aside.
  2. In a large pot, melt the butter over medium heat.
  3. Add the onions, carrots, celery, and garlic to the pot and sauté until the vegetables are tender, about 5 minutes.
  4. Add the chicken to the pot and cook until it is no longer pink, about 5-7 minutes.
  5. Add the mushrooms and thyme to the pot and stir everything together.
  6. Sprinkle the flour over the ingredients and stir until everything is coated.
  7. Add the chicken broth to the pot and bring the soup to a boil.
  8. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
  9. Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
  10. Season the soup with salt and pepper to taste.
  11. Serve the soup hot with the cooked rice on top.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the soup over low heat on the stove until it is warm.

Nutrition Info

  • Calories: 383
  • Carbohydrates: 28g
  • Protein: 23g
  • Fat: 19g
  • Saturated Fat: 10g
  • Cholesterol: 104mg
  • Sodium: 890mg
  • Potassium: 662mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin A: 3948IU
  • Vitamin C: 10mg
  • Calcium: 63mg
  • Iron: 2mg

Recipe Tips

  • You can use any type of mushroom for this recipe, but I recommend using cremini mushrooms for their earthy flavor.
  • If you want to make this recipe even creamier, you can substitute half and half for the heavy cream.
  • You can also add other vegetables to this soup, such as peas or corn, to make it even more flavorful.
  • If you want to make this recipe even easier, you can use rotisserie chicken instead of cooking your own chicken.
  • Make sure to season the soup with salt and pepper to taste, as this will enhance the flavor of the dish.

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