Description
This comforting Chicken and Mushroom Soup combines tender chicken, flavorful mushrooms, and aromatic herbs in a rich broth enhanced with white wine and parmesan cheese. A hearty addition of rice makes this soup a satisfying meal perfect for chilly days or anytime you crave home-cooked warmth.
Ingredients
Rice
- ½ cup white long grain rice (uncooked) or 1 ½ cups cooked rice
- 1 cup chicken broth
- 2 tablespoons butter
Chicken
- 1 ¼ lb boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sautéed Vegetables and Flavorings
- ½ cup dry white wine
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz mushrooms, washed and dried
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Soup Base
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
Finishing Touch
- ⅓ cup grated parmesan cheese (optional)
Instructions
- Cook Rice: Cook the rice according to package instructions, substituting chicken broth instead of water to infuse more flavor. Once cooked, stir in 2 tablespoons of butter, fluff with a fork, and set aside while you prepare the rest of the soup.
- Prepare Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3-4 minutes on each side until a light golden crust forms. It doesn’t need to be cooked through as it will finish cooking in the soup. Remove from pot, let rest for 10 minutes, then dice or shred the chicken.
- Deglaze Pot: Turn off the heat, pour in the white wine, and turn heat back to medium. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pot—this adds deep flavor to your soup.
- Sauté Vegetables: Add 2 tablespoons of butter along with diced onion, sliced carrots, celery, and mushrooms to the pot. Cook for 5-6 minutes until softened, sprinkling a little salt over the veggies as they cook to enhance their flavor.
- Add Aromatics and Seasoning: Stir in minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and ground black pepper. Cook for an additional 2 minutes to heat through and meld flavors.
- Simmer Soup Base: Pour in 6 cups of chicken broth, crumble in half a chicken bouillon cube, and add the bay leaf. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Chicken and Cook: Return the diced or shredded chicken to the pot. Simmer gently, partially covered, for 20 minutes, taking care not to let the soup boil to prevent the chicken from becoming tough.
- Finish Soup: Reduce heat to low and stir in the grated parmesan cheese until melted and incorporated. Remove the bay leaf from the pot.
- Serve: Spoon the cooked rice into serving bowls and ladle the hot soup over the rice. Serve immediately for a cozy, flavorful meal.
Notes
- Using chicken broth instead of water to cook the rice infuses the rice with more flavor.
- Letting the chicken rest after searing helps to keep it juicy and makes it easier to dice or shred.
- The white wine deglazing step captures flavorful browned bits from the pot, enriching your soup.
- If you prefer a thicker soup, you can add a slurry of cornstarch and water during simmering.
- Parmesan cheese is optional but adds a lovely umami richness.
- For a low-sodium version, reduce added salt and use low-sodium broth and bouillon.
