Description
This comforting Chicken and Mushroom Soup combines tender chicken breasts, hearty mushrooms, and a medley of vegetables simmered in a flavorful chicken broth, perfect for a warming meal any day of the week.
Ingredients
Units
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Ingredients
- 2 tablespoons butter
- 1 onion (diced)
- 2 large carrots (peeled and diced)
- 1 rib celery (diced)
- 8 ounces brown mushrooms (or white mushrooms, sliced)
- 1 teaspoon garlic (minced)
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon poultry seasoning (or 1/4 teaspoon ground sage)
- 1/8 teaspoon black pepper
- 6 cups reduced sodium chicken broth
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1/2 cup long grain white rice (uncooked)
Instructions
- Heat butter and vegetables: Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.
- Add garlic and seasonings: Add garlic and seasonings and cook just until fragrant.
- Add broth, chicken, and rice: Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
- Simmer the soup: Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.
- Shred chicken: After 15 minutes remove chicken from the pot and shred.
- Finish cooking and serve: Once the rice is tender, add chicken back to the pot and serve.
