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
Scale
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.
