If you are craving a hearty, comforting meal that warms you from the inside out, the Chicken and Mushroom Soup with Rice and Herbs Recipe is absolutely the way to go. This soup brilliantly balances tender chicken, earthy mushrooms, and fluffy rice all simmered together with fragrant herbs and a splash of white wine for that extra layer of depth. Every spoonful is a delightful experience, offering rich flavors, satisfying textures, and just the right amount of seasoning to make this one a lifelong favorite in your recipe collection. Whether it’s a chilly evening or you simply want to treat yourself to a cozy bowl, this recipe feels like a warm embrace in a bowl.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in building the vibrant taste and texture of this soup. From the silky chicken broth that serves as the flavorful base to the fresh herbs that infuse delightful aroma, every element is carefully chosen to bring this dish to life.
- Chicken broth (1 cup + 6 cups): Provides a rich, savory foundation that elevates the soup’s flavor.
- White long grain rice (½ cup uncooked or 1 ½ cups cooked): Adds a comforting, filling texture and soaks up the broth beautifully.
- Butter (4 tablespoons total): Enhances the soup with creamy richness and helps soften vegetables.
- Dried basil, oregano, parsley (¾ teaspoon each): Brings a bright, herby freshness that complements the heartiness of the chicken and mushrooms.
- Dried thyme and pepper (¼ teaspoon each): Adds subtle earthiness and a gentle kick of spice.
- Boneless skinless chicken breasts (1 ¼ pounds): The star protein that’s tender and juicy once cooked.
- Salt and pepper: Essential for seasoning every layer of flavor just right.
- Olive oil (2 tablespoons): Used for searing the chicken, locking in moisture and creating a golden crust.
- Dry white wine (½ cup): Adds complexity and a slight tang that brightens the soup.
- Yellow onion (1, diced): Builds a sweet and savory base when softened.
- Carrots (¾ cup, sliced): Add vibrant color and natural sweetness.
- Celery (2 ribs, diced): Offers mild crunch and aromatic depth.
- Mushrooms (8 oz., washed and dried): Contribute an earthy flavor and meaty texture.
- Garlic (3 cloves, minced): Infuses the broth with a warm, pungent aroma.
- Worcestershire sauce (2 teaspoons): Adds savory umami undertones.
- Dijon mustard (1 teaspoon): Brings a subtle tang that harmonizes the flavors.
- Chicken bouillon cube (½): Boosts the broth’s depth without overpowering it.
- Bay leaf (1): Imparts a delicate herbal note during simmering.
- Parmesan cheese (â…“ cup, grated – optional): Adds a nutty, creamy finish that rounds out the dish beautifully.
How to Make Chicken and Mushroom Soup with Rice and Herbs Recipe
Step 1: Cook the Rice
Start by cooking the rice according to its package instructions, but here’s the trick—replace water with chicken broth to instantly boost the flavor. Once cooked, stir in some butter and fluff the rice with a fork to keep it light and fluffy. Setting it aside now allows you to focus on the rest of the soup, knowing your rice will soak up all those delicious juices later.
Step 2: Sear the Chicken
Pat your chicken breasts dry and generously season them with salt and pepper for that perfect seasoning base. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken on each side for 3 to 4 minutes until you see a lovely golden crust forming. Don’t worry about cooking it all the way here; the chicken will finish cooking in the soup, soaking up that rich broth. Once done, remove the chicken and let it rest for about 10 minutes before dicing or shredding it into bite-sized pieces.
Step 3: Deglaze with Wine
Turn off your heat temporarily, pour in the white wine, and then return the heat to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pot. These caramelized bits pack immense flavor and will add a wonderful depth to your soup.
Step 4: Sauté Vegetables
Now add your butter, diced onions, carrots, celery, and mushrooms to the pot. Allow them to sweat down gently for 5 to 6 minutes, until tender and fragrant. A pro tip is to sprinkle a pinch of salt on the veggies as they soften—this helps draw out moisture and intensifies their natural sweetness.
Step 5: Add Aromatics and Seasonings
Add the minced garlic along with Worcestershire sauce, Dijon mustard, and your dried herbs (basil, oregano, parsley, thyme) plus pepper. Stir everything together and let it cook for another 2 minutes so the flavors blend beautifully and the garlic becomes fragrant but not burnt.
Step 6: Build the Broth
Pour in the 6 cups of chicken broth, crumble in half a chicken bouillon cube, and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer to let all those flavors marry together.
Step 7: Simmer Chicken in Broth
Add your diced or shredded chicken back into the pot. Keep the soup simmering gently, partially covered, for about 20 minutes. Avoid a rolling boil here, as that can toughen the chicken and disrupt the delicate flavors you’ve created.
Step 8: Finish and Serve
Finally, reduce the heat to low and stir in the grated Parmesan cheese for a luscious, cheesy touch. Remove the bay leaf before serving. Spoon the fluffy rice into bowls, ladle the piping hot soup over the top, and get ready to enjoy the kind of soul-soothing meal you’ll want on repeat.
How to Serve Chicken and Mushroom Soup with Rice and Herbs Recipe
Garnishes
Adding garnishes is such a simple way to elevate this soup visually and flavor-wise. Freshly chopped parsley or thyme leaves sprinkled on top add a pop of green and a burst of herbaceous aroma. A light drizzle of extra virgin olive oil or a sprinkle of grated Parmesan right before serving adds a luxurious finish that will make every bite memorable.
Side Dishes
This soup shines as a complete meal on its own, but pairing it with warm, crusty bread is a total game-changer. A rustic baguette or garlic bread makes perfect sense to soak up every last drop of the luscious broth. For a heartier meal, serve a simple mixed green salad tossed in a bright vinaigrette alongside to add freshness and crunch.
Creative Ways to Present
If you want to impress friends or family, try serving this soup in hollowed-out sourdough bread bowls for a rustic, charming touch. You could also portion the soup into individual ramekins, topped with a sprinkle of cheese and broiled briefly to create a cheesy crust on top—almost like a soup gratin. These little twists make it feel extra special while still keeping things cozy and comforting.
Make Ahead and Storage
Storing Leftovers
This soup holds up wonderfully in the fridge for 3 to 4 days. Store it in an airtight container to keep those flavors fresh. As the rice continues to absorb broth over time, you might notice the soup thickening, so a little splash of chicken broth or water when reheating helps bring it back to the perfect consistency.
Freezing
You can absolutely freeze the Chicken and Mushroom Soup with Rice and Herbs Recipe, but keep in mind that rice tends to soften further after freezing. For best texture, consider freezing the soup and rice separately if possible. Freeze the soup in portions and thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup gently on medium-low heat, stirring often. Avoid high heat to keep the chicken tender and prevent the soup from boiling. Adding a splash of broth or water can refresh the texture if it has thickened too much after storage.
FAQs
Can I use a different type of rice in this Chicken and Mushroom Soup with Rice and Herbs Recipe?
Absolutely! While white long grain rice works best for its fluffy texture, you can substitute with brown rice or wild rice for added nuttiness and texture. Just be aware that these may require longer cooking times or may need to be cooked separately before adding to the soup.
Is it necessary to use white wine in this recipe?
The white wine adds a subtle acidity and complexity, but if you prefer to skip alcohol, you can substitute with additional chicken broth or a splash of white grape juice with a teaspoon of vinegar for balance.
Can I make this soup vegetarian or vegan?
To make a vegetarian or vegan version, replace the chicken with hearty vegetables like diced potatoes or tofu, and use vegetable broth instead of chicken broth. Skip the Parmesan cheese or use a vegan alternative to keep it fully plant-based.
What mushrooms work best for this soup?
Cremini or button mushrooms are commonly used and work great, but feel free to experiment with shiitake, oyster, or portobello for deeper umami flavor. Just make sure to clean them well and slice them evenly for consistent cooking.
Can I prepare this soup in a slow cooker?
Yes! Brown the chicken and sauté the veggies on the stove first, then transfer everything to your slow cooker with the remaining ingredients. Cook on low for 4 to 6 hours. Add cooked rice towards the end to avoid it getting mushy.
Final Thoughts
This Chicken and Mushroom Soup with Rice and Herbs Recipe is truly a gem that combines hearty comfort with delightful flavors. It’s the kind of dish you’ll want to make again and again whenever you need something nourishing and satisfying. I can’t wait for you to try it and make it your own cozy classic!
Print
Chicken and Mushroom Soup with Rice and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Chicken and Mushroom Soup featuring tender seared chicken, sautéed vegetables, aromatic herbs, and fluffy rice, all simmered in a flavorful broth with a touch of white wine and Parmesan cheese. Perfect for a cozy meal that balances rich flavors and wholesome ingredients.
Ingredients
Rice and Broth
- 1 cup chicken broth
- ½ cup white long grain rice (uncooked; or 1 ½ cups cooked rice)
- 2 tablespoons butter
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt, to taste
Chicken
- 1 ¼ lb. boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sautéed Vegetables and Flavorings
- ½ cup dry white wine
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz. mushrooms, washed and dried
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
Soup Base
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
Finishing Touch
- 1/3 cup Parmesan cheese, grated (optional)
Instructions
- Cook the rice: Prepare the rice according to package instructions, substituting chicken broth for water to enhance flavor. Once cooked, stir in butter and fluff with a fork. Set aside while you prepare the rest of the soup.
- Sear the chicken: Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side until a light golden crust forms. The chicken need not be fully cooked at this stage. Remove from pot and let rest for 10 minutes, then dice or shred.
- Deglaze the pot: Turn off the heat briefly, then pour in the white wine. Turn heat back to medium and use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pot. This adds depth and flavor to the soup base.
- Sauté vegetables: Add butter to the pot, then stir in diced onions, sliced carrots, diced celery, and mushrooms. Cook and soften the vegetables over 5-6 minutes, sprinkling a pinch of salt midway to help them soften.
- Add aromatics and seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, dried basil, oregano, parsley, thyme, and pepper. Cook for an additional 2 minutes to combine and release flavors.
- Add liquids and simmer: Pour in 6 cups of chicken broth, crumble in the chicken bouillon cube, and add the bay leaf. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Simmer the chicken: Return the seared chicken pieces to the pot. Cover partially and simmer gently for 20 minutes, ensuring the soup does not reach a boil to keep the chicken tender.
- Finish the soup: Lower heat to low, stir in grated Parmesan cheese until melted and combined. Remove and discard the bay leaf.
- Serve: Spoon the cooked rice into serving bowls and ladle the hot soup on top. Enjoy your hearty homemade chicken and mushroom soup!
Notes
- For best flavor, cook the rice in chicken broth instead of water.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing. If you prefer, you can substitute with additional chicken broth.
- When searing the chicken, a golden crust adds flavor but the chicken finishes cooking in the soup, keeping it juicy.
- Sprinkling salt on vegetables while sautéing helps soften and release their flavors.
- Grated Parmesan cheese is optional but adds a creamy, savory depth to the finished soup.
- Adjust seasoning with salt and pepper to taste before serving.
