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Chicken Mushroom Soup
Redondo

Chicken Mushroom Soup

This chicken mushroom soup combines tender chicken, earthy mushrooms, and soothing herbs in a homemade broth that’s as nourishing as it is nostalgic. Perfect for cozy nights, quick dinners, or when you need a taste of home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • Butter
  • Onion, diced
  • Carrots, peeled and diced
  • Celery, diced
  • Brown or white mushrooms, sliced
  • Garlic, minced
  • Salt
  • Dried parsley
  • Dried thyme leaves
  • Poultry seasoning or ground sage
  • Black pepper
  • Reduced sodium chicken broth
  • Boneless skinless chicken breasts
  • Long grain white rice, uncooked

Equipment

  • Soup pot For cooking soup base and simmering
  • cutting board To prep vegetables
  • Sharp knife For chopping veggies and chicken

Method
 

  1. Heat butter in a large soup pot over medium-high heat. Add the diced onion, carrots, celery, and mushrooms. Stir and cook until the onion starts to soften.
  2. Add garlic and dried seasonings. Stir until fragrant.
  3. Pour in chicken broth. Add raw chicken and uncooked rice. Bring to a gentle boil.
  4. Reduce to a simmer. Cover and cook 20–25 minutes, stirring halfway.
  5. Remove chicken, shred it, and return it to the soup. Taste and adjust seasoning. Serve hot.

Notes

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, add it at the end to avoid overcooking. Garnish with fresh herbs if desired. Can be frozen up to 3 months.