Soup is the perfect cozy meal on a chilly day.

This hearty Chicken Mushroom Soup is a healthy favorite! Whole chicken breasts are simmered in a flavorful broth with veggies and rice for an easy meal. Once cooked, shred the chicken and add it back to the pot.

It’s the ultimate comfort soup that goes from stovetop to tabletop in minutes!

pot full of Chicken Mushroom Soup

An Easy Savory Soup

  • Everyone loves chicken soup with rice & mushrooms, it’s such a hearty meal!
  • Not only is this soup budget-friendly, but it’s also super versatile!
  • There is no need to pre-cook the chicken making it extra easy.
  • Soup is great for using up any leftover veggies in the fridge.
  • This meal is healthy and chock full of flavor.

ingredients to make Chicken Mushroom Soup with labels

Ingredients in Chicken Mushroom Soup

SOUP BASE The key to a flavorful soup starts with the soup base. Use boxed chicken broth or make your own Chicken Broth and or boil a whole chicken. Add in some simple seasonings; a dash of poultry seasoning is my secret to making soups taste like they’ve been simmering all day long.

CHICKEN Raw chicken breasts are simmered right in the seasoned broth and then shredded. Not only does this make the soup extra easy, the chicken juices flavor the broth. Fresh or frozen breasts can be used and they should be left whole so they don’t dry out.

VEGETABLES White or brown mushrooms, crimini, baby portobellos, or sliced portobellos will give chicken mushroom soup its savory flavor! Sauteed onions, carrots, and celery help develop the rest of the flavors (this is called a ‘mirepoix’). After that, any combination of veggies will do! Peas, broccoli florets, green beans, and even corn are all colorful and delicious choices.

RICE White rice goes with everything! Brown rice, small macaroni pasta, or barley add extra texture to chicken mushroom soup but take longer to cook.

process of adding ingredients together to make Chicken Mushroom Soup

How to Make Chicken Mushroom Soup

This soup is so warm, comforting, and deliciously filling.

  1. Saute onions & mushrooms until onion is soft. Add garlic & seasonings.
  2. Add broth, uncooked chicken, & rice. Simmer per the recipe below.
  3. Remove the chicken breasts &shred.
  4. When rice is tender, return the chicken to the soup and stir.

adding chicken to pot to make Chicken Mushroom Soup

Storing Leftover Soup

Keep leftover chicken mushroom soup in a covered container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

Freeze portions in zippered bags for up to 3 months.

Chicken Mushroom Soup in bowls with pot full

More Chicken Soups

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pot full of Chicken Mushroom Soup
4.99 from 184 votes↑ Click stars to rate now!
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Chicken and Mushroom Soup

This soup is super hearty, warm, & comforting, just like grandma used to make!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients  

  • 2 tablespoons butter
  • 1 onion diced
  • 2 large carrots peeled and diced
  • 1 stalk celery diced
  • 8 ounces brown mushrooms or white mushrooms, sliced
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon poultry seasoning or ¼ teaspoon ground sage
  • teaspoon black pepper
  • 6 cups low sodium chicken broth
  • 2 chicken breasts
  • ½ cup uncooked white rice

Instructions 

  • 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 20-25 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.

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, the chicken should be added at the end so it doesn't overcook.
Garnish with fresh herbs and parsley if desired.
Chicken Mushroom Soup can be frozen for up to 3 months.
4.99 from 184 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1.5cups | Calories: 240 | Carbohydrates: 21g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 602mg | Potassium: 784mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3575IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Wonderfully warm and delicious. Not being a fan of rice in soup I substituted egg noodles that I crushed rustically by hand over the pot at the same time the cooked chicken was added. Also instead of cooking raw chicken in with the soup I used the shredded chicken pulled from a grocery purchased rotisserie chicken instead. Otherwise all directions and ingredients were followed exact. This will definitely be one I make again (and again, and again)!5 stars

  2. This is one of the most delicious soups I’ve ever made! Absolutely full of flavor! I will be making this often!

  3. I was surprised by how amazing this soup was. So easy but ridiculously delicious and nourishing. Add/edits: I used 3 Tbs of butter instead of 2 – I worked out yesterday! Sautéed the onions first, separately from the rest of the veggies, and then added the rest once onions were soft. I used a whole (smallish) chicken instead of just the breasts, and removed the bones (for broth/stock) and skin before putting the chopped meat back in, and I threw in a very generous couple sprigs of rosemary from the herb garden with the chicken, rather than garnish with the rosemary. Unreal.5 stars

  4. Made this soup tonight. The aroma is tantalizing and the taste was even better. Will definitely add this to my soup file.5 stars

    1. I haven’t tried it so I can’t say for sure Kathy. I think it would be fine, but you may want to rehydrate them first before adding to the soup. If you try it I would love to hear how it turns out!

  5. Best soup I’ve made this year!! Easy and extremely flavorful. Even better the next day. Can I substitute chicken stock for chicken broth if that’s all I have in the pantry?5 stars

  6. Thanks for sharing another great recipe. Quite chilly out today so I made this soup. Quick & easy to make & absolutely delicious! Served it with extra old white cheddar & cheese stick buns. Perfect dinner for a cold day!5 stars

  7. I am cooking this as we speak. The house smells amazing. I have some biscuits in the oven also.
    Since I am cooking for one and will be freezing some for future meals, I am cooking the rice separately as I am not sure how the rice would freeze.4 stars

  8. I just came across this recipe today and it looks delicious! Making it now, but was wondering if we can cook rice separate and add in after? Using the crockpot for it to cook through

    1. I can’t wait for you to try it Caterina! I think this would work just fine, I would love to hear how it turns out!

    1. The chicken is boiled in the broth, but we find the additional chicken broth helps give the soup more flavor. Enjoy Debbie!

  9. Today is the second time I’ve made this soup. It’s the easiest & tastiest soup I’ve ever made & has become one of my favorites!!!
    This time I used some locally grown Oyster mushrooms. STILL soooooooooo good!!!!
    THANKS FOR SHARING!!!5 stars

  10. I’ll give this a whirl. I stumbled on this account years ago on a whim for a cabbage roll soup recipe which I still use to this day. I’m sure this will be good.