Chicken and Mushroom Soup - My Daily Hacks

Chicken and Mushroom Soup it’s a comfort food that warms you from the inside out. Made with tender chicken, hearty rice, and lots of vegetables simmered in a flavorful broth, it’s a easy one pot recipe providing all the comforts of a classic chicken noodle soup with an extra layer of rich, earthy flavor.

add chicken and parsley to the pot to make chicken and mushroom soup

Holly’s Recipe Highlights: Chicken and Mushroom Soup

Flavor: Rich and flavorful with earthy mushrooms, tender chicken and aromatic herbs in a light, buttery broth.
Technique: Simmering the chicken directly in the broth adds additional flavor to the soup while making for easy one-pot cleanup.
Service Suggestions: I love serving this soup with a homemade baguette for dipping or with a simple green salad for an easy meal.

Total Time: 50 minutes Portions: 6 Cooking method: Stove

Ingredient notes

Ingredients to make chicken and mushroom soup with labels.

Onion, Carrots and Celery: This classic soup (called mirepoix) The base adds homemade flavor, a hint of sweetness, and lots of hearty texture to every spoonful.
Fungus: Brown mushrooms add an earthier flavor, while white mushrooms are a little milder. Save time and use sliced mushrooms to make this soup.
Condiments: Parsley, thyme, poultry seasoning, and a touch of pepper give the broth a classic chicken soup flavor with plenty of flavorful herbs.
Chicken soup: The reduced sodium broth adds rich flavor without making the soup overly salty as the rice cooks and absorbs the broth.
Chicken Breasts: Cook directly in the broth for tender, easy-to-shred chicken. Frozen chicken breasts can be used with longer cooking times.
Long Grain White Rice: The rice is cooked directly into the soup, making it very filling and comforting. Just avoid instant rice unless you plan to shorten the cooking time.
Variations:
- Swap leftover shredded chicken from the crockpot and stir it in at the end for a quicker meal.
- Add a splash of cream or half and half for a richer, creamier broth.
- Add additional greens like peas, spinach, kale, or zucchini for even more hearty flavor and color.

How to make chicken and mushroom soup

Vegetables in a pot to make chicken and mushroom soup.

Sauté onion, carrots, celery and mushrooms in butter.

Add seasonings to vegetables to make chicken and mushroom soup

Add garlic and seasonings.

add chicken and rice to the pot to make chicken and mushroom soup

Pour in the broth, then add the chicken breasts and uncooked rice and bring to a simmer.

shred chicken to make chicken and mushroom soup

Shred the chicken and stir into the soup. Taste and adjust seasoning before serving.

Secrets of Soup Success

Cut evenly: Cut the mushrooms into even slices so they cook at the same rate and mix well into each spoonful.
Don’t overcook garlic: Add the garlic after the vegetables soften and cook until fragrant to prevent overcooking.
Stir halfway: Stir halfway through cooking so that the rice does not settle and stick to the bottom.
Remove the chicken: Remove the chicken as soon as it is cooked through, shred it, and return it near the end.
To prepare meals: To prevent the rice from absorbing all the broth as it sits, cook it separately and add it to each bowl as you serve.

add chicken to the pot to make chicken and mushroom soup

Leftovers are easy

Store leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Reheat on the stove over medium-low heat or in the microwave until hot. Stir well and add more broth as needed, as the rice will continue to absorb liquid.

Cozy Chicken Soups to Try Next

Did you like this chicken and mushroom soup recipe? Leave a comment and rating below.

image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 20 minutes

Cooking time 30 minutes

Total time 50 minutes

Heat butter in a large pot over medium-high heat. Add the onion, carrots, celery and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.
Add garlic and seasonings and cook until fragrant.
Add broth, raw chicken breasts and rice. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (simmer), cover, and cook for 20 to 25 minutes, stirring after 10 minutes.
After 15 minutes, remove the chicken from the pot and shred it.
Once the rice is tender, add the chicken to the pot and serve.

This recipe uses raw, boneless, skinless chicken breasts. Frozen chicken breasts will need 5 to 10 minutes more cooking time.
If using leftover or roast chicken, you should add the chicken last so it doesn’t overcook.
Garnish with fresh herbs and parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for 2 months.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Chicken, Soup

Kitchen American

© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.