Chicken, Mushroom, and Brown Rice Soup
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It’s like stepping into your favorite cozy tale with every bite of this delicious fall soup. Filled with brown rice, chicken, and mushrooms, it’s the perfect autumn comfort food. You won’t want to leave your kitchen as the scents of tender chicken, earthy mushrooms, and wholesome brown rice intertwine! This homemade chicken and rice soup recipe is the best cozy fall dinner.
Why I love This Chicken and Rice Soup:
This chicken, rice, and mushroom soup is wonderfully cozy and the perfect autumn afternoon lunch! I don’t know about you, but I love a good and hearty chicken soup. This one is perfectly flavored with fresh herbs, brown mushrooms, and deliciously healthy brown rice. I love that it can be enjoyed as a fall or winter soup.
Easy to Make. This soup is incredibly simple to make! Simply toss everything in the pot with some salt, pepper, and herbs and cover in broth. It’s perfect for an easy supper or lunch on a chilly day.
Quick Dinner. This soup cooks up in under an hour, making it a great meal if you are in a pinch for what to make. If you have some chicken on hand from a previous meal, it’s a wonderful recipe for leftovers.
Healthy Choice. There’s nothing healthier to me than using whole ingredients. You’ll love this recipe because it’s entirely made from scratch!
Gathering Ingredients:
For this from scratch chicken and rice soup, you will need to gather a few key ingredients!
Butter & Oil. For this soup recipe, I love using the trick of combining butter and oil. Butter gives a soup great flavor to its base, while oil is a healthier choice. When you add oil to butter as its melting, it helps to prevent the butter from burning which is helpful for sautéing vegetables.
Mushrooms. For this recipe, I simply suggest using “brown mushrooms” which means any type of brown mushroom that you prefer will work. I generally choose baby bella or cremini mushrooms, but you could also use shiitake or oysters!
Onion. A yellow onion works best for this recipe.
Garlic.
Celery.
Carrots.
Chicken. You will need about 1 cup (140 g) of cooked chicken for this recipe. If you do not have cooked chicken on hand, you can roast or grill a 1/2 lb (226 g) chicken breast before making the soup.
Herbs. I used fresh rosemary and thyme in this recipe. You can swap out the fresh herbs for dried. Simply use 1 teaspoon dried rosemary and 1/2 teaspoon dried thyme in their place.
Brown Rice. If you do not have brown rice, white rice or wild rice can be used in its place. For white rice, only simmer the soup for about 15 to 20 minutes. For wild rice, simmer the soup for 40 to 55 minutes, or according to package directions.
Broth. You can use chicken or vegetable broth for this recipe.
Cream. If you want to avoid using heavy cream, you can simply omit this ingredient or swap in a lighter cream or half and half.
Parmesan Cheese. Pecorino Romano or even a sharp white cheddar can be swapped in for Parmesan.
how to make Chicken, Mushroom, and Brown Rice soup:
Step One: Place a large soup pot over medium-high heat. Melt the butter and oil together until the oil just begins to shimmer, about 2 minutes. Stir in the mushrooms and cook for about 5 to 7 minutes. Then, add in the onion and garlic. Continue to cook until the onion begins to look translucent and the garlic is fragrant, about 3 more minutes.
Step Two: Stir in the celery and carrots, cooking until slightly softened, another 3 to 5 minutes. Season everything with salt and pepper, adjusting for your personal taste preferences. Then, add in the chicken, rosemary, and thyme stirring to coat everything in the pot.
Step Three: Toss in the rice and stir, toasting the rice for about 1 to 2 minutes. Pour the broth over the contents in the pot, bringing the soup to a boil. Lower the heat to a simmer and cover the pot with a lid. Simmer the rice for about 30 to 40 minutes, or until the rice is soft cooked through. Watch the pot as it simmers, checking if you need to add more broth. This is entirely up to your preference on how thick you want your soup to be.
Step Four: Once the rice is cooked, uncover the pot and remove it from the heat. Stir in the heavy cream with a large spoon. Serve the soup hot garnished with parmesan cheese.
Final Thoughts:
This hearty soup combines tender chicken, earthy mushrooms, and wholesome brown rice in a flavorful broth. Learn how to create this nourishing and satisfying soup that's perfect for chilly days or when you need a comforting bowl of goodness. Elevate your soup-making skills and enjoy a wholesome meal that's both delicious and filling.
xoxo Kayla
The Best Roasted Chicken Noodle Soup
Ingredients
- 3 tbsp (44 g) salted butter
- 2 tbsp (30 ml) olive oil
- 2 cups (140 g) brown mushrooms, sliced
- 1 large onion (160 g), diced
- 2 cloves garlic, minced
- 3 stalks celery (100 g), chopped
- 2 large carrots (128 g), chopped chunky
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup (140 g) chopped cooked chicken
- 2 tbsp (3 g) fresh rosemary, chopped
- 4 sprigs fresh thyme, leaves stripped
- 1 cup (200 g) brown rice
- 6 cups (1,440 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) parmesan cheese, grated
Instructions
- Place a large soup pot over medium-high heat. Melt the butter and oil together until the oil just begins to shimmer, about 2 minutes. Stir in the mushrooms and watch as they quickly begin to absorb the liquid. After a few minutes, they will soften and release the liquid, which takes about 5 to 7 minutes. Then, add in the onion and garlic. Continue to cook until the onion begins to look translucent and the garlic is fragrant, about 3 more minutes.
- Stir in the celery and carrots, cooking until slightly softened, another 3 to 5 minutes. Season everything with salt and pepper, adjusting for your personal taste preferences. Then, add in the chicken, rosemary, and thyme stirring to coat everything in the pot.
- Toss in the rice and stir, toasting the rice for about 1 to 2 minutes. Pour the broth over the contents in the pot, bringing the soup to a boil. Lower the heat to a simmer and cover the pot with a lid. Simmer the rice for about 30 to 40 minutes, or until the rice is soft cooked through. Watch the pot as it simmers, checking if you need to add more broth. This is entirely up to your preference on how thick you want your soup to be.
- Once the rice is cooked, uncover the pot and remove it from the heat. Stir in the heavy cream with a large spoon. Serve the soup hot garnished with parmesan cheese.
- This soup will store in an airtight container in the refrigerator for about 4 to 5 days.
Nutrition Facts
Calories
343Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
