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!
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 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.
How to Make Chicken Mushroom Soup
This soup is so warm, comforting, and deliciously filling.
- Saute onions & mushrooms until onion is soft. Add garlic & seasonings.
- Add broth, uncooked chicken, & rice. Simmer per the recipe below.
- Remove the chicken breasts &shred.
- When rice is tender, return the chicken to the soup and stir.
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.
More Chicken Soups
- Chicken Noodle Soup – a classic fave
- Chicken Tortellini Soup
- Chicken Cordon Bleu Soup
- Chicken Barley Soup
- Homemade Cream of Chicken Soup
- Chicken Gnocchi Soup
- Creamy Chicken Tortellini Soup – a complete meal in a bowl
Did your family love this Chicken Mushroom Soup? Leave us a rating and a comment below!
Chicken and Mushroom Soup
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
- ⅛ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I will be cooking the rice separately so I can freeze any leftovers. Will I need to make an adjustment in the amount of broth?
You can reduce the broth slightly if you’d like, I would suggest about 1 cup (as ½ cup rice needs 1 cup liquid to cook). Enjoy the soup!
So good! Thank you for the recipe. I didn’t use as much as spice as the recipe called for and it was still great!!
You’re welcome Misty!
I cooked the soup yesterday and I really loved it. Thank you for the recipe!!!
I made this tonight. it was very easy to male and delicious. Will make again.
If I want to use brown rice should I particularly ccook it in another pot and then add to other ingredients to finish cooking? Thank
Hi Martie, I would follow the recipe using brown rice and cook until tender adding the chicken back to heat through once the rice is tender. You can cook the brown rice in a separate pot if you prefer. If you try it I would love to hear how it turns out!
Is there a way to make this in the instant pot?
I haven’t tried it so I can’t say for sure Amber.
An easy, delicious, satisfying soup! I love that it’s a one-pot production. It’s exactly what I was looking for to make a homemade soup using uncooked chicken and rice with minimal pots and steps! That’s not something I ever learned to make at home, so I appreciate finding this recipe that works so well and truly has that cozy, homemade taste. I didn’t even have to add any seasoning beyond what was given in the recipe. It had a great flavor.
I just wonder if you have any tips or changes if I wanted to replace the rice with potatoes next time.
I am so glad you love this soup recipe! I haven’t tried adding potatoes so I can’t say for sure. If you try it I would love to hear how it turns out!
I’ve made it with potatoes this time, cubed quite small, and it turned out great! The potatoes ended up quite crumbly-soft when bitten, but totally fine.
I simmered for just the 15 minutes needed after it reached boiling, for the chicken breast to cook. At the 15 minute mark I took the chicken out to shred, and turned off the heat, but kept the soup pot on the electric burner to stay warm.
The recipe was delicious with rice, but the rice did become quite waterlogged the next day, so I am happy to have this with potatoes if I expect to have leftovers.
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)!
This is one of the most delicious soups I’ve ever made! Absolutely full of flavor! I will be making this often!
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.
Made this soup tonight. The aroma is tantalizing and the taste was even better. Will definitely add this to my soup file.
Can you use dried mushrooms?
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!
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?
Yes, chicken stock would work well in this recipe.
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!
I’m going to make this tomorrow but will use barley instead of rice. It’s my favorite!!
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.
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
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!
Why not just boil chicken for the broth? Add your own seasoning while the chicken is boiling?
The chicken is boiled in the broth, but we find the additional chicken broth helps give the soup more flavor. Enjoy Debbie!
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!!!
I am so happy to hear you loved this recipe Randy!
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.
This soup is a favorite of mine and I think you will love it Bill! Enjoy!