Get ready to transform your dinner routine with the most soul-warming, creamy, and absolutely irresistible soup you'll ever taste! Imagine a bowl of pure comfort that combines tender shredded chicken, earthy mushrooms, and perfectly cooked rice, all swimming in a luxuriously rich cream-based broth. This isn't just another soup recipe - it's a culinary hug that will make your taste buds dance and your family beg for seconds. Whether you're battling a cold, craving something cozy, or simply want to impress your dinner guests, this Creamy Mushroom Chicken Rice Soup is your ultimate solution!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1/2 cup rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 1 cup cooked chicken (shredded), 1 cup sliced mushrooms, 1/2 cup rice, 4 cups chicken broth, 1 cup heavy cream, 1 chopped onion, 2 minced garlic cloves, salt, pepper, and 2 tablespoons of olive oil.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the sliced mushrooms to the pot. Cook them for about 5-7 minutes, stirring occasionally, until they are browned and tender.
- Once the mushrooms are cooked, add the shredded chicken and rice to the pot. Stir well to combine all the ingredients.
- Pour in the 4 cups of chicken broth, and stir to ensure the rice is evenly distributed. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the rice is fully cooked and tender.
- After the rice is cooked, stir in the 1 cup of heavy cream. Mix well until the soup is creamy and smooth.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed based on your preference.
- Allow the soup to simmer for an additional 5 minutes to heat through before serving.
- Serve the creamy mushroom chicken rice soup hot, garnished with fresh herbs if desired. Enjoy your comforting meal!
Tips
- Use pre-cooked or rotisserie chicken to save time and add extra flavor.
- For extra depth, consider using a mix of mushroom varieties like cremini and shiitake.
- Toast the rice briefly in the oil before adding liquid to enhance its nutty flavor.
- Don't rush the sautéing process - letting onions and mushrooms caramelize develops richer taste.
- If the soup becomes too thick, thin it with a little extra chicken broth.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Fresh herbs like thyme or parsley make an excellent garnish and add a bright finish.
- This soup freezes beautifully - make a double batch for easy future meals!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 25g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
