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Chicken and Mushroom Soup

A warm and hearty Chicken and Mushroom Soup that wraps your taste buds in comfort, perfect for cozy nights and family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup chicken broth Opt for low-sodium for more control over the saltiness.
  • 1/2 cup white long grain rice, uncooked Helps thicken and adds heartiness to the soup.
  • 2 tablespoons butter For that rich, creamy flavor.
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper Freshly cracked pepper works best.
  • 1 1/4 lb. boneless skinless chicken breasts Choose organic if possible for the best flavor.
  • Salt and pepper to taste
  • 2 tablespoons olive oil Extra virgin for better flavor.
  • 1/2 cup dry white wine A splash of Sauvignon Blanc or Chardonnay works wonders here.
  • 1 yellow onion diced Choose skin that’s firm for the best flavor.
  • 3/4 cup carrots, sliced Fresh provides the sweetest flavor.
  • 2 ribs celery, diced
  • 8 oz. mushrooms, washed and dried Use cremini for a deeper flavor; button mushrooms work too.
  • 3 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce Adds umami depth (no substitutions here!).
  • 1 teaspoon Dijon mustard For a slight tang that rounds out the flavors.
  • 6 cups chicken broth Make sure it’s fresh for the best taste.
  • 1/2 chicken bouillon cube Optional Enhances flavors if using homemade broth.
  • 1/3 cup parmesan cheese, grated Optional; adds extra creaminess and richness.

Method
 

Preparation
  1. Rinse your rice first, then cook according to package instructions, but substitute chicken broth for water to infuse flavor – about 15-20 minutes typically.
  2. Pat the chicken breasts dry and season generously with salt and pepper. Heat the olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Remove and let rest on a plate.
  3. Turn off the heat and carefully add the white wine to the pot, scraping up any brown bits with a spatula for added flavor.
  4. Add butter, diced onions, carrots, celery, and mushrooms to the pot. Soften the vegetables for 5-6 minutes until tender, stirring occasionally.
  5. Toss in minced garlic, Worcestershire sauce, Dijon mustard, and herbs. Stir for about 2 minutes until fragrant, but be careful not to burn the garlic!
  6. Pour in the 6 cups of chicken broth, crumble in the chicken bouillon cube, and toss in the bay leaf. Bring to a boil, then reduce the heat and let it simmer gently for about 15 minutes.
  7. Add the chicken back into the pot and simmer for another 20 minutes, allowing the flavors to meld and the chicken to cook through.
  8. Stir in the grated parmesan cheese if desired, and remove the bay leaf. Serve hot over a scoop of rice in bowls, and enjoy the delightful warmth it brings!

Notes

This soup can be refrigerated in an airtight container for 3-4 days and can be frozen for up to 3 months. Consider adding fresh herbs for garnish before serving for an elegant touch.