Print

Chicken and Mushroom Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Chicken and Mushroom Soup, perfect for chilly days, featuring tender chicken, earthy mushrooms, and savory broth.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup rice
  • 4 cups chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil over medium heat in a large pot. Add chopped onions and minced garlic, sautéing until softened.
  2. Toss in diced carrots, celery, and sliced mushrooms. Cook until softened and mushrooms release juices.
  3. Stir in cooked shredded chicken, rice, dried thyme, salt, and pepper, mixing well.
  4. Pour in chicken broth and bring to a boil.
  5. Reduce heat and allow to simmer for 20 minutes, or until rice is cooked and tender.
  6. Taste the soup and adjust seasoning with salt and pepper if necessary. Serve hot.

Notes

Pairs well with crusty bread or fresh salad. Can be frozen for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/chicken-mushroom-soup/

Scroll to Top