There is something incredibly comforting and soul-satisfying about a warm bowl of homemade soup, and this Chicken and Mushroom Soup Recipe is an absolute winner. Bursting with tender chicken, earthy mushrooms, and fragrant herbs, it strikes the perfect balance between hearty and delicate. Every spoonful offers a cozy combination of silky broth, wholesome rice, and vibrant veggies that make it feel like a big, warm hug on a chilly day. Whether you’re craving a nourishing meal or looking to impress family and friends, this recipe never fails to deliver pure deliciousness and comfort.
Ingredients You’ll Need
The beauty of this Chicken and Mushroom Soup Recipe lies in its simplicity and the way each ingredient brings its own magic to the bowl. From the savory chicken broth to the fragrant herbs and tender vegetables, every component contributes to the rich layers of flavor and texture that make the soup unforgettable.
- 1 cup chicken broth: Used to cook the rice, it infuses savory depth right from the start.
- ½ cup white long grain rice (uncooked): Adds body and heartiness; using cooked rice is an easy alternative.
- 2 tablespoons butter: Creates richness and helps fluff the cooked rice.
- ¾ teaspoon each dried basil, oregano, parsley: These classic herbs bring warmth and a hint of Mediterranean freshness.
- ¼ teaspoon each dried thyme, pepper: Adds subtle earthiness and a gentle peppery kick.
- 1 ¼ lb. boneless skinless chicken breasts: The star protein, tender and flavorful, forming the heart of the soup.
- Salt and pepper: Essential for seasoning at every step, bringing out the natural flavors.
- 2 tablespoons olive oil: For searing the chicken to a beautiful golden crust that locks in juices.
- ½ cup dry white wine: Adds a layer of complexity and a bright touch to the sautéed veggies.
- 2 tablespoons butter: Used again for sautéing the vegetables to perfection.
- 1 yellow onion (diced): Provides sweet aromatic depth when softened.
- ¾ cup carrots (sliced): Offers a subtle sweetness and lovely color contrast.
- 2 ribs celery (diced): Adds a gentle crunch and classic soup flavor base.
- 8 oz. mushrooms (washed and dried): Earthy, hearty, and essential for this mushroom-chicken combo.
- 3 cloves garlic (minced): Invisible flavor hero that lifts everything with its savory punch.
- 2 teaspoons Worcestershire sauce: Deepens umami with its tangy, savory notes.
- 1 teaspoon Dijon mustard: Adds subtle tang and complexity.
- 6 cups chicken broth: The main body of the soup, luscious and flavorful.
- ½ chicken bouillon cube: Boosts the savory flavor for extra richness.
- 1 bay leaf: Infuses a delicate earthy aroma during simmering.
- 1/3 cup parmesan cheese (grated, optional): Stirring this in at the end enhances creaminess and adds a salty, nutty finish.
How to Make Chicken and Mushroom Soup Recipe
Step 1: Cook the Rice
Start by cooking the rice using chicken broth instead of water to infuse it with flavor right from the beginning. This makes the rice a flavorful and hearty base. Once the rice is tender, stir in butter to add silkiness, then fluff with a fork and set aside while you prepare the rest. Meanwhile, take advantage of this time to get all your other ingredients measured and ready.
Step 2: Sear the Chicken
Pat your chicken breasts dry and season both sides generously with salt and pepper. In a large soup pot, heat olive oil over medium-high heat and sear the chicken for about 3-4 minutes per side until it develops a beautiful golden crust. Don’t worry if it’s not cooked through yet. This step locks in the juices and adds a great depth of flavor to your broth later on. Once seared, remove and let the chicken rest for 10 minutes before dicing or shredding it.
Step 3: Deglaze the Pot with Wine
Turn off the heat momentarily, pour in the dry white wine, and return to medium heat. Use a silicone spatula to scrape up all those delicious browned bits stuck to the bottom and sides of the pot. This simple deglazing step is such a game-changer — it infuses the soup with layers of bold flavor you won’t want to skip.
Step 4: Sauté the Vegetables
Add butter, diced onion, sliced carrots, celery, and mushrooms to the pot. Let them soften gently over 5-6 minutes until the onions are translucent and the mushrooms release their earthiness. Here’s a tip: sprinkle a little salt on the veggies while they cook to help draw out their sweetness and concentrate their flavor.
Step 5: Add Garlic and Seasonings
Stir in the minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and freshly ground pepper. Cook everything together for 2 more minutes to let the aromas meld beautifully. This aromatic step really builds the soup’s personality and keeps you eagerly sniffing the pot!
Step 6: Build the Broth
Pour in the chicken broth and add the bouillon cube along with the bay leaf. Bring the whole pot to a bubbling boil, then immediately reduce the heat to a gentle simmer. This careful temperature control ensures the flavors marry perfectly without toughening the chicken later.
Step 7: Add the Chicken and Simmer
Return your diced or shredded chicken to the pot. Let everything simmer gently, partially covered, for about 20 minutes. Be careful not to let it boil again or the chicken could become rubbery. This slow simmer lets the chicken further tenderize and saturate the broth with its delicious juices.
Step 8: Finish with Parmesan and Serve
Turn the heat down to low and stir in your optional grated parmesan for an extra creamy, salty kiss of umami. Remove the bay leaf, then spoon the fluffy rice into serving bowls and ladle the steamy soup on top. This final presentation step makes each spoonful perfectly balanced and ready to enjoy!
How to Serve Chicken and Mushroom Soup Recipe
Garnishes
Freshness and visual appeal make any soup more inviting. For this Chicken and Mushroom Soup Recipe, try garnishing with chopped fresh parsley or thyme to add a vibrant pop of green and subtle herbal brightness. A sprinkle of extra parmesan or black pepper can also liven things up and customize each bowl to taste.
Side Dishes
This soup is satisfying on its own but pairs beautifully with crusty bread or buttery garlic toast. A simple side salad with a light vinaigrette provides a refreshing contrast to the warm and creamy soup. For a heartier meal, serve it alongside roasted vegetables or a cheesy baked gratin for extra comfort.
Creative Ways to Present
Imagine serving this Chicken and Mushroom Soup Recipe in a hollowed-out bread bowl for a rustic twist that’s sure to impress guests. Or, ladle it over a scoop of rice in an elegant bowl and finish with a drizzle of truffle oil if you’re feeling indulgent. For a family-style feast, serve the soup in a large beautiful tureen with colorful garnishes for everyone to help themselves.
Make Ahead and Storage
Storing Leftovers
This Chicken and Mushroom Soup Recipe tastes just as delightful the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow it to cool before refrigerating to maintain the best flavor and texture. The soup’s flavors actually develop a little more as it sits.
Freezing
To enjoy this soup later, freezing is a fantastic option. Cool the soup completely before transferring it to freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months. Note that the texture of rice can change slightly after freezing but the flavors remain delicious.
Reheating
When you’re ready to enjoy leftovers, gently reheat the soup on the stove over low-medium heat. Stir occasionally to prevent sticking and to re-incorporate any separated ingredients. Avoid boiling to keep the chicken tender and preserve the lovely flavors.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be used but it will take longer to cook and will add a nuttier flavor and chewier texture. You might want to prepare it separately and then add it to the soup just before serving.
Is it possible to make this soup vegetarian?
Absolutely! Swap the chicken with hearty mushrooms or tofu and use vegetable broth instead of chicken broth to keep the base rich and flavorful. Adding a splash of soy sauce can help mimic the umami depth of the original.
Can I use leftover cooked chicken?
Yes, leftover cooked chicken is a great shortcut. Add it during the last few minutes of simmering just to heat through without overcooking. This speeds up the process while still delivering great flavor.
What’s the best mushroom variety for this soup?
Button or cremini mushrooms work wonderfully and are easy to find. For more depth, you can mix in shiitake or porcini mushrooms if you like a bolder mushroom flavor and texture.
Can I make this recipe in a slow cooker?
You can, but I recommend searing the chicken and sautéing the veggies first as described, then transferring everything to the slow cooker. Cook on low for about 4-5 hours, adding parmesan and rice toward the end to avoid overcooking.
Final Thoughts
This Chicken and Mushroom Soup Recipe has quickly become a treasured favorite of mine, and I hope it will be for you as well. The comforting warmth, layered flavors, and satisfying textures make it a perfect meal any time of year. Give it a try and enjoy the cozy, heartfelt goodness packed into every spoonful—you’ll be so glad you did!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Mushroom Soup is a hearty and flavorful dish featuring tender chicken, earthy mushrooms, fresh vegetables, and aromatic herbs simmered in a savory chicken broth. Enhanced with white wine, Parmesan cheese, and a touch of Dijon mustard, this soup is perfect for a cozy meal and serves six.
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
Vegetables & Aromatics
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz mushrooms, washed and dried
- 3 cloves garlic, minced
Liquids & Seasonings
- ½ cup dry white wine
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
Finish
- 1/3 cup Parmesan cheese, grated (optional)
Instructions
- Cook the rice: Prepare the white rice according to package instructions, substituting chicken broth for water to deepen the flavor. Once cooked, stir in 2 tablespoons of butter, fluff with a fork, and set aside while preparing the rest of the soup.
- Sear the chicken: Pat chicken breasts dry and season each side with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add chicken and sear for 3-4 minutes per side until a light golden crust forms. It doesn’t need to be fully cooked as it will finish cooking in the soup. Remove chicken from pot and let rest for 10 minutes before dicing or shredding.
- Deglaze the pot: Turn the heat off and pour in the white wine. Turn heat back to medium and use a silicone spatula to scrape the bottom and sides of the pot, loosening any browned bits to add flavor to the soup.
- Sauté the vegetables: Add butter, onions, carrots, celery, and mushrooms to the pot. Cook for 5-6 minutes until softened, seasoning lightly with salt as the vegetables cook.
- Add aromatics and seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and black pepper. Cook for another 2 minutes until fragrant and well combined.
- Add broth and herbs: Pour in the 6 cups of chicken broth, crumble in the chicken bouillon cube, and add the bay leaf. Bring the mixture to a boil, then immediately reduce to a simmer.
- Simmer with chicken: Return the diced or shredded chicken to the pot. Simmer gently, partially covered, for 20 minutes without boiling to prevent the chicken from becoming tough.
- Finish the soup: Lower the heat to low and stir in the grated Parmesan cheese until melted and well incorporated. Remove the bay leaf. To serve, spoon the cooked rice into bowls and ladle the hot soup over the top.
Notes
- Using chicken broth to cook the rice instead of water adds extra flavor to the dish.
- Allowing the chicken to rest after searing ensures juiciness when diced or shredded.
- The dry white wine helps deglaze the pot and adds depth but can be omitted for non-alcoholic versions.
- Partially covering the pot while simmering retains moisture and ensures even cooking of the chicken.
- Parmesan cheese is optional but adds a savory richness to finish the soup.
