There’s something truly comforting about a warm bowl of chicken, mushroom, and rice soup. This dish combines savory chicken, thick slices of mushrooms, and soft, overcooked rice to create a hearty meal perfect for chilly nights. I love how the onions and garlic add depth, while the thyme leaves bring a lovely aroma. When I make this soup, I often top it with a dollop of sour cream and a sprinkle of diced red onion for extra flavor. Unlike the iconic chicken noodle soup that can sometimes fall apart, this recipe stays rich and thick, making it even more enjoyable.
Making this soup is a breeze. You can use a slow cooker or instant pot, or prepare it on the stove top with just a few pantry staples like wild rice and autumn herbs. The roasted, buttery mushrooms add a wonderful texture, and it takes just minutes to prepare. This dish isn’t just about taste; it brings back memories of cozy evenings with family. Every spoonful reminds me of my Grandma’s creamy mushroom soup, often served with a sprinkle of crushed saltine crackers for that retro touch. Whether it’s cold November nights or any day of the week, this delicious soup is the easiest dinner to prepare, and I know you’ll love it as much as I do
Ingredients
1 (3 1/2) pound whole chicken
1 large carrot, cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 medium red onion, roughly chopped
1 large bay leaf
water to cover
¼ cup unsalted butter
1 pound mushrooms, thickly sliced
1 teaspoon kosher salt, or more to taste
1 cup diced red onion
4 cloves garlic, minced
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 sprigs fresh thyme
1 cup medium-grain white rice
Tips and Tricks for Making Chicken & Rice Casserole
When making chicken soup, consider using a blend of breasts, thighs, or even legs for the best flavor and texture. Mixing skin-on and skin-off chicken gives a balance of crisp and soft textures, especially if you remove the skin later for a crispy finish. This affordable meal is perfect for the family, and you can easily adapt it by adding wild or brown rice. These types of rice add a hearty feel and prevent the dish from becoming too dry, even if you need to reheat it later.
For a bit of retro flair, try incorporating a canned soup base or creating a sauce with a crushed Ritz crackers and cheese topping, similar to a casserole. This simple touch will make the soup a recipe everyone will love. If you’re a soup mania fan, you’ll appreciate the popular taste of adding saltines or crushed crackers on top for extra texture. Cooking time is also crucial—keeping it just long enough to get a tender chicken and well-cooked rice. This soup isn’t just a recipe; it’s a comforting, nostalgic meal, sure to bring family and friends together.
Directions:
Step 1
Prepare the Broth: Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add about 4 quarts of cold water to cover the ingredients. Turn the heat to high and bring to a simmer, then reduce to low and cook until the meat is tender and no longer pink in the center—this takes about 1 1/2 hours. Once done, remove the meat and bones from the pot and transfer them to a bowl. Allow them to cool for about 10 minutes.
Step 2
Separate and Set Aside Chicken: Once the chicken has cooled, separate the meat from the bones and skin, breaking it into bite-sized pieces. Set aside the meat. Return the bones and skin to the stockpot to continue simmering on low heat, letting the broth flavors deepen while you prepare the other ingredients.
Step 3
Sauté Vegetables and Add Broth: In a soup pot, melt butter over medium-high heat until it turns brown. Add mushrooms and a bit of salt, stirring until the mushrooms are browned. Add garlic and diced onion and sauté for 2 to 3 minutes. Strain about 4 cups of chicken broth from the stockpot and add it to the soup pot, bringing it to a simmer. Season with black pepper, cayenne, and thyme, then reduce to medium heat and let it simmer for 10 minutes.
Step 4
Add Rice and Finish the Soup: Add the rice and cook for about 20 minutes, stirring occasionally. Adjust the seasoning with more salt if needed, and remove the thyme stems. Add the chicken meat along with a few more cups of broth, adjusting for your desired texture. As the rice swells and the soup begins to thicken, add more broth if you prefer a thinner consistency.
Step 5
Final Simmer and Serve: Allow it to simmer until the chicken is fully warmed through and the flavors are combined. When the rice is fully cooked, taste and adjust with more broth if necessary, then serve immediately.
Optional Garnish: Pickled Red Onions
To add a bright garnish, make a quick pickled red onion by combining diced red onion with red wine vinegar. Refrigerate for 6 to 12 hours until they turn a bright red, then drain and serve on top of the soup.
Is mushroom soup beneficial for your health?
Antioxidants found in mushrooms can protect the body from harmful free radicals, which may lead to diseases such as heart disease and cancer. They also help guard against age-related damage and support your immune system.
What ingredients are in chicken mushroom soup?
Chicken and Mushroom Soup typically includes onion, carrots, celery, and mushrooms. Sauté these ingredients until the onion starts to soften, about 5 minutes. Then add garlic and seasonings, cooking until fragrant. Finally, incorporate broth, uncooked chicken breasts, and rice.
Is it safe to consume soup every day?
When made with healthy ingredients, eating soup daily can offer various nutritional benefits. For instance, soups made with bone broth, meat, or vegetables provide essential minerals and nutrients, including collagen.
When is the best time to enjoy soup?
The ideal time to have soup is generally before a meal. Studies suggest that consuming a low-calorie soup beforehand can help reduce the amount of food and calories consumed during the meal. If you’re aiming to lose weight or manage blood sugar levels, consider including a bowl of soup before your meals.
Is homemade soup nutritious?
Homemade soups can be highly nutritious. They are an excellent way to increase your vegetable intake, which provides a good source of fiber, vitamins, and minerals.
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