Chicken and Mushroom Soup

Chicken and Mushroom Soup is a comforting meal that warms you from the inside out. Made with tender chicken, hearty rice, and plenty of vegetables that are simmered in a flavorful broth, it’s an easy one-pot recipe that brings all the comforts of a classic chicken noodle soup with an extra layer of rich, earthy flavor.

adding chicken and parsley to pot to make Chicken and Mushroom Soup

Holly’s Recipe Highlights: Chicken and Mushroom Soup

Flavor: Rich and savory with earthy mushrooms, tender chicken, and aromatic herbs in a light broth with just a hint of buttery goodness.
Technique: Simmering the chicken right in the broth adds extra flavor to the soup while keeping cleanup easy with just one pot.
Serving Suggestions: I love serving this soup with a homemade baguette for dipping, or a simple green salad for an easy meal.

Total Time: 50 Mins Servings: 6 Cooking Method: Stovetop

Ingredient Notes

ingredients to make Chicken Mushroom Soup with labels

Onion, Carrots, and Celery: This classic soup (called a mirepoix) base adds homemade flavor, a touch of sweetness, and plenty of hearty texture to every spoonful.
Mushrooms: Brown mushrooms add an earthier flavor, while white mushrooms are a bit milder. Save time and use pre-sliced mushrooms to make this soup.
Seasonings: Parsley, thyme, poultry seasoning, and a touch of pepper give the broth a classic chicken soup flavor with plenty of savory herb goodness.
Chicken Broth: Reduced-sodium broth adds rich flavor without making the soup too salty as the rice cooks and soaks up the broth.
Chicken Breasts: Cook directly in the broth for tender, easy-to-shred chicken. Frozen chicken breasts can be used with extra cooking time.
Long Grain White Rice: The rice cooks right in the soup, making it extra hearty and comforting. Just avoid instant rice unless you plan to shorten the cook time.
Variations:
- Swap in leftover crockpot shredded chicken and stir it in at the end for a quicker meal.
- Add a splash of cream or half-and-half for a richer, creamy broth.
- Toss in extra vegetables like peas, spinach, kale, or zucchini for even more hearty flavor and color.

How to Make Chicken and Mushroom Soup

vegetables in a pot to make Chicken Mushroom Soup

Sauté the onion, carrots, celery, and mushrooms in butter.

adding seasonings to vegetables to make Chicken Mushroom Soup

Add garlic and the seasonings.

adding chicken and rice to pot to make Chicken Mushroom Soup

Pour in the broth, then add the chicken breasts and uncooked rice and simmer.

shredding chicken to make Chicken Mushroom Soup

Shred the chicken and stir it back into the soup. Taste and adjust the seasoning before serving.

Soup Success Secrets

Slice Evenly: Slice the mushrooms evenly so they cook down at the same pace and blend nicely into every spoonful.
Don’t Overcook the Garlic: Add the garlic after the vegetables soften and cook just until fragrant to avoid overcooking it.
Stir Halfway: Stir halfway through simmering so the rice does not settle and stick to the bottom.
Remove the Chicken: Remove the chicken as soon as it is cooked through, shred it, and return it near the end.
For Meal Prep: To avoid the rice soaking up all the broth while it sits, cook it separately and add it to each bowl as you serve it.

adding chicken to pot to make Chicken Mushroom Soup

Leftovers Made Easy

Keep leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Reheat on the stovetop over medium-low heat or in the microwave until hot. Stir well and add extra broth as needed since the rice will continue to absorb liquid.

Cozy Chicken Soups to Try Next

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.
Add garlic and seasonings and cook just until fragrant.
Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 20 to 25 minutes, stirring after 10 minutes.
After 15 minutes remove chicken from the pot and shred.
Once the rice is tender, add chicken back to the pot and serve.

This recipe uses raw boneless-skinless chicken breasts. Frozen chicken breasts will need about 5-10 minutes extra cooking time.
If using leftover or rotisserie chicken, the chicken should be added at the end so it doesn’t overcook.
Garnish with fresh herbs and parsley if desired.
Keep leftovers in an airtight container in the refrigerator for up to 3 days and in freezer for 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Soup

Cuisine American

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