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
Scale
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.
