Chicken Mushroom Soup – Comfort in a Bowl

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Chicken Mushroom Soup – Comfort in a Bowl

There’s something about a bowl of Chicken Mushroom Soup that brings back the comfort of shared moments. Earthy mushrooms, tender chicken, and cozy herbs come together in a soulful dish that’s perfect for rainy days, chilly evenings, or when you just need a little warmth. This is the kind of soup you don’t want to enjoy alone—it’s meant to be shared with someone special.

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 large carrots, peeled and diced
  • 1 celery stalk, diced
  • 8 oz brown or white mushrooms, sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon poultry seasoning or ¼ teaspoon ground sage
  • ⅛ teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 2 boneless, skinless chicken breasts
  • ½ cup uncooked white rice

Instructions

  1. Sauté the vegetables:
    In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, celery, and mushrooms. Sauté for about 5 minutes, until the onion begins to soften and the mushrooms start releasing their moisture.
  2. Add aromatics:
    Stir in the minced garlic, salt, parsley, thyme, poultry seasoning (or sage), and black pepper. Cook for about 1 minute, just until fragrant.
  3. Simmer the soup:
    Pour in the chicken broth and add the uncooked chicken breasts and rice. Stir well. Bring the mixture to a boil over medium-high heat.
  4. Cook and shred:
    Reduce the heat to medium-low, cover the pot, and let it simmer for 20–25 minutes. Stir the soup around the 10-minute mark to prevent the rice from sticking.
    After 15 minutes of cooking, remove the chicken breasts, shred them using two forks, then return the shredded chicken to the pot.
  5. Final touch:
    Continue to simmer until the rice is fully tender. Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley or your favorite herbs.

Notes & Tips

  • Using frozen chicken breasts? Add an extra 5–10 minutes of cooking time.
  • Making it with leftover chicken or rotisserie chicken? Add it at the end to prevent overcooking.
  • Storage: This soup freezes beautifully. Let it cool completely before storing in airtight containers. It’ll keep well in the freezer for up to 3 months.

 

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