Description
Indulge in a comforting bowl of Creamy Mushroom Chicken and Rice Soup, where tender chicken, earthy mushrooms, and fluffy rice come together in a rich, velvety broth. This hearty soup is perfect for chilly evenings or whenever you crave a warm, satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (diced)
- 8 oz mushrooms (sliced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Sauté Chicken: In a large pot, heat 2 tbsp of olive oil over medium heat. Season 1 lb diced chicken with salt and pepper, then add to the pot. Cook for about 5-7 minutes until browned. Remove and set aside.
- Cook Vegetables: In the same pot, add 1 diced onion and 8 oz sliced mushrooms. Sauté for 5 minutes until softened. Add 2 minced garlic cloves and cook for an additional 1-2 minutes.
- Add Rice and Broth: Stir in 1 cup of long-grain rice. Pour in 4 cups of chicken broth and add 1 tsp dried thyme. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for 15-20 minutes until rice is tender.
- Incorporate Cream and Chicken: Stir in 1 cup heavy cream and the cooked chicken. Heat through for a few minutes, then adjust seasoning with salt and pepper.
Notes
- For a vegetarian option, replace chicken with chickpeas and use vegetable broth.
- Feel free to add frozen peas or spinach for extra nutrition.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380
- Sodium: 700mg
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g