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
4.98 from 49 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.
4.98 from 49 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. I love this soup! Of course, I had to make a few changes to suit my taste. I used boneless skinless chicken thighs and sauteed them first to brown a bit. After taking them out of the pot, I followed the recipe, letting the mushrooms and onions cook in the oil from the chicken. I also added a few spices: a bit of hot chili, turmeric, cumin but not so much to overpower. I also cooked the rice separately in some of the broth but I didn’t want the leftover soup to turn it into mush. It was wonderful!! I’ve made it twice now. The mushrooms are the best part. I served it by putting rice in a bowl, adding the hot soup, and squeezing a lime on top as well as a small splash of rice vinegar. I cook as salt-free as possible and using citrus and vinegar are healthy ways to give that seasoning back to the food.5 stars

  2. Absolutely delicious! I used fresh herbs and Costco chicken broth and Diamond Crystal kosher salt. Will make this again and again. Thanks for sharing your recipe!5 stars

  3. Very hearty!!! I added fresh spinach as well…I used Success boil in bag, white rice, it turned out perfect. Really a good recipe..Perfect on a rainy, chilly day in PittsburghThanks Holly5 stars

  4. Made this, this morning & it’s really good!!! I used what I had & added a couple of my own touches, & it turned out FANTASTIC!!!
    Wife & I prefer thighs, so that’s what I used. Didn’t have regular carrots, so I diced up some baby carrots. The mushrooms I had were gigantic, so I rough chopped them.
    Anyway, we loved it!!! THANKS for sharing!!!5 stars

      1. I would start by cooking it with the amount of broth as listed then add additional as needed. You may possibly need an additional cup to accommodate for the barley.

  5. Once again you have nailed it. What a wonderful soup. It tastes fantastic without all of those pesky sloppy noodles. Thank you for the recipe. I will definitely be canning the leftovers if there are any.5 stars

  6. I have 3 raw turkey breasts that I don’t know what to do with, any reason I can’t use them in this recipe? My wife is not a big fan of turkey! Maybe this soup will have lots of flavor and she won’t mind it! Do I have to do anything different?

    1. I can’t see why not! Cooking time may need to be adjusted slightly but aside from that, I think it’d work just fine.

  7. Re – Chicken and Mushroom Soup
    Chicken breast come in a variety of sizes – a weight might help.
    Awesome soup I added some fine sea salt to the recipe.4 stars

    1. Hi Sharen, the average chicken breast is about 6 ounces. So for this recipe, you will need about 12 ounces but a little more or a little less will be fine too!

  8. Hi Holly, I made this on 21 Apr 2022, brilliant recipe! I did however make 2 changes, used 3 chicken breasts and 3/4 cup rice. Other than that, the recipe was followed, and it is delicious! My wife, mother in law, and I thoroughly enjoyed this. Worthy of 10 stars. Thank you for the great recipe!5 stars