Chicken With Mushroom Soup And Rice

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This post is about Chicken With mushroom Soup and Rice. I’ll be telling you how to make a yummy, nourishing and delectable meal that’s delish mash the buss up, give me some more. You can make these with no fuss at all. Chicken with Mushroom soup and rice is my favorite dish. This is one of my favorite dishes because it tastes delicious and is simple to prepare.

Chicken, Mushroom, and Rice Soup

They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul–like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.

Recipe Summary

Prep:

20 mins

Cook:

2 hrs 30 mins

Additional:

10 mins

Total:

3 hrs

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe yields 6 servingsIngredient Checklist

  • 1 (3 1/2) pound whole chicken
  • 1 large carrot, cut into 2-inch pieces
  • 1 rib celery, cut into 2-inch pieces
  • 1 medium red onion, roughly chopped
  • 1 large bay leaf
  • water to cover
  • ¼ cup unsalted butter
  • 1 pound mushrooms, thickly sliced
  • 1 teaspoon kosher salt, or more to taste
  • 1 cup diced red onion
  • 4 cloves garlic, minced
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 3 sprigs fresh thyme
  • 1 cup medium-grain white rice

Directions

Instructions Checklist

  • Step 1Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
  • Step 2Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
  • Step 3Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
  • Step 4Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
  • Step 5Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
  • Step 6Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.

Creamy Chicken and Mushroom Soup with Rice

This creamy chicken and mushroom soup is comforting and delicious. I always loved cream of mushroom soup as a child, and created this recipe so that I could enjoy a healthier version now. This flavorful soup is sure to warm you up on a cool evening.

15 minutes

1 hour

Difficulty

Serves: 6

Ingredients

  • 2 quart Chicken Stock, free range, organic
  • 1/2 cup Onion, diced
  • 1 cup Celery, diced
  • 3 whole Chicken Thigh, boneless skinless
  • 1 tsp Salt and Pepper
  • 12 oz White Mushrooms, diced
  • 1 tsp Primal Palate Super Gyro Seasoning
  • 3/4 cup Heavy Whipping Cream, Organic
  • 2 cup Rice, Jasmine, cooked

Process

  1. Pour the chicken stock into a large soup pot, and heat over medium heat.
  2. Add the diced onion, and celery to the stock.
  3. Add the chicken thighs to the stock, and season with salt and pepper.
  4. Bring the soup to a boil, and then turn the heat down to medium low.
  5. Add the diced mushrooms, and the Super Gyro seasoning, and cook until the chicken can be shredded with a fork, about 30 minutes.
  6. Cook the rice according to the instructions on the package.
  7. Once the chicken has cooked for about 30 minutes, remove it from the soup, and shred with a fork, and then return to the soup.
  8. Add the heavy cream, and turn the heat back up to medium. Allow the soup to bubble and reduce by about an inch, stirring often.
  9. Once the soup has reduced and thickened slightly, add the cooked rice, and turn the heat down to low.
  10. Serve and enjoy.

Creamy Chicken and Wild Rice Soup with Mushrooms

Creamy Chicken and Wild Rice Soup with Mushrooms is a delicious and cozy Autumn soup. Made with easy ingredients, such as wild rice and chicken, this heart-warming dish is gluten-free and packed with vegetables and protein.

creamy chicken wild rice soup with mushrooms and sweet potatoes in a white bowl

Creamy chicken and wild rice soup – Autumn comfort food

This creamy chicken and wild rice soup is one of the best recipes you can make on a cold Fall or Winter night.  it’s easy to make, creamy, and delicious.  My other favorite comfort food soup is creamy sausage tortellini soup with sweet potatoes and spinach.

  • The recipe uses basic ingredients found in most pantries.  It’s a perfect dish to make on a busy weeknight and have leftovers the next day or two.
  • There are only 4 main ingredients (wild rice, chicken, sweet potatoes, and mushrooms) and 4 secondary ingredients (olive oil, garlic, broth, and cream).  The seasonings include Italian seasoning, red pepper flakes, paprika, salt, and pepper.   That’s it!  Simple pantry ingredients are combined in a delicious way.  This is a versatile recipe that can be adjusted as you like!
  • It’s a gluten-free soup – it’s creamy without the flour!
creamy chicken wild rice soup with mushrooms and sweet potatoes in a cast iron pan

Chicken and wild rice soup ingredients

Main ingredients

  • Wild rice.  I used a wild rice blend by the Lundberg brand.  The blend includes black, brown, red, and wild rice.
  • Chicken.  I used skinless boneless chicken breasts.  You can also use skinless boneless chicken thighs or chicken tenders.
  • Sweet Potatoes are cooked in the broth to add flavor and add a vegetable component to this dish.  I used 1 large potato, peeled and sliced into 1-inch cubes.  Use 1 large potato or 2 small ones.
  • Mushrooms impart a ton of flavor to the broth as well.  I used cremini mushrooms.  You can also use portobello mushrooms, white button mushrooms, or shiitake.

Secondary ingredients

  • Olive oil is used to sear mushrooms and chicken.
  • Garlic is cooked in the broth to create flavor along with sweet potatoes, mushrooms, and chicken.  I used a generous 5 cloves of freshly minced garlic, but you can easily use even more!
  • Broth or water.  I use 5 cups of broth in this recipe.  You can use water, chicken broth, or vegetable broth – all will work great!  Since you are cooking 2 raw chicken breasts in the broth along with veggies (sweet potatoes and mushrooms) and spices, you can easily just use water because you are technically creating a chicken and mushroom broth anyway with all these ingredients.
  • Heavy cream.  1 cup of heavy cream is added right at the end to add creaminess to the chicken and wild rice soup.  If you make this soup ahead, don’t add the cream until you are ready to serve the soup!  You can also use half-and-half or whole milk.  Make this recipe dairy-free by using unsweetened coconut milk.

Seasonings

  • Salt and pepper.  I used Morton iodized salt in this recipe and freshly ground black pepper.
  • Italian seasoning.  1 tablespoon of Italian seasoning is used to sear chicken and to flavor the broth.  More seasoning is added when you make the broth.  You can increase the amount if you like.
  • Paprika adds flavor and color to the broth.  You don’t need to use much – ½ teaspoon added to the broth is enough.
  • Red pepper flakes add a little bit of heat to the soup.  Add more or skip this step, if you like!
creamy chicken wild rice soup with mushrooms and sweet potatoes in a cast iron pan

What kind of wild rice to use?

I used a wild rice blend by the Lundberg brand.  The ingredient list on the package lists Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Red Rice, Black Rice.

How to cook wild rice

  1. First, rinse the uncooked rice for about 1 minute under cold water.
  2. Then, combine 1 part of rice with 2 or 3 parts of water in a medium saucepan and bring to boil.  For example, combine 1 cup of rice with 2 or 3 cups of water.  Even though the package usually instructs you to use 1 cup of wild rice + 2 cups of water, I find that it usually is 3 cups of water per 1 cup of wild rice for me.
  3. Cover the pan with the lid, reduce hit to simmer (low boil), and cook for about 45 minutes.
  4. Remove from heat and let the rice rest, covered in a pan, off heat, for 15 more minutes.

Can you cook wild rice right in the soup?

The wild rice tends to absorb a lot of water and takes a long time to cook.  I find that it’s best to pre-cook the wild rice in a separate saucepan as indicated in the recipe.  If you prefer to cook the rice right in the broth and it works – please provide your feedback in the comments below.

How many pans do you need to make this recipe?

You will need 2 cooking pans to make creamy wild rice and chicken soup.

  • A medium saucepan for cooking wild rice.  Wild rice takes a long time to cook (from 45 minutes to 1 hour), and it will take you about the same time to make the soup.  Cook wild rice in a separate pan while you make the rest of the soup.
  • A large, high-sided stockpot or braiser with a thick metal base that distributes heat evenly is ideal to make the soup.  I used my Staub 3.5-Quart Braiser with Glass Lid.

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