Chicken and Mushroom Soup is a comforting meal that warms you from the inside out. Made with tender chicken, hearty rice, and plenty of vegetables that are simmered in a flavorful broth, it’s an easy one-pot recipe that brings all the comforts of a classic chicken noodle soup with an extra layer of rich, earthy flavor.
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Holly’s Recipe Highlights: Chicken and Mushroom Soup
- Flavor: Rich and savory with earthy mushrooms, tender chicken, and aromatic herbs in a light broth with just a hint of buttery goodness.
- Technique: Simmering the chicken right in the broth adds extra flavor to the soup while keeping cleanup easy with just one pot.
- Serving Suggestions: I love serving this soup with a homemade baguette for dipping, or a simple green salad for an easy meal.
Total Time: 50 Mins Servings: 6 Cooking Method: Stovetop
Ingredient Notes
- Onion, Carrots, and Celery: This classic soup base (called a mirepoix) adds homemade flavor, a touch of sweetness, and plenty of hearty texture to every spoonful.
- Mushrooms: Brown mushrooms add an earthier flavor, while white mushrooms are a bit milder. Save time and use pre-sliced mushrooms to make this soup.
- Seasonings: Parsley, thyme, poultry seasoning, and a touch of pepper give the broth a classic chicken soup flavor with plenty of savory herb goodness.
- Chicken Broth: Reduced-sodium broth adds rich flavor without making the soup too salty as the rice cooks and soaks up the broth.
- Chicken Breasts: Cook directly in the broth for tender, easy-to-shred chicken. Frozen chicken breasts can be used with extra cooking time.
- Long Grain White Rice: The rice cooks right in the soup, making it extra hearty and comforting. Just avoid instant rice unless you plan to shorten the cook time.
- Variations:
- Swap in leftover crockpot shredded chicken and stir it in at the end for a quicker meal.
- Add a splash of cream or half-and-half for a richer, creamy broth.
- Toss in extra vegetables like peas, spinach, kale, or zucchini for even more hearty flavor and color.
How to Make Chicken and Mushroom Soup
- Sauté the onion, carrots, celery, and mushrooms in butter.
- Add garlic and the seasonings.
- Pour in the broth, then add the chicken breasts and uncooked rice and simmer.
- Shred the chicken and stir it back into the soup. Taste and adjust the seasoning before serving.
Leftovers Made Easy
Keep leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.
Reheat on the stovetop over medium-low heat or in the microwave until hot. Stir well and add extra broth as needed since the rice will continue to absorb liquid.
Cozy Chicken Soups to Try Next
Did you enjoy this Chicken and Mushroom Soup Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 2 large carrots peeled and diced
- 1 rib celery diced
- 8 ounces brown mushrooms or white mushrooms, sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- ½ teaspoon poultry seasoning or ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- 6 cups reduced sodium chicken broth
- 2 boneless skinless chicken breasts about 6 ounces each
- ½ cup long grain white rice uncooked
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 to 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.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days and in freezer for 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Soup
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Loved this recipe! Other than doubling the mushrooms I followed the recipe exactly and it was so good. Had leftover for lunch today that were even better.
LOVED IT!! We will definitely be making again!
I found this one on the Spend with Pennies cookbook (get it if you didn’t already) and this is the first recipe I made. I found this to be an excellent soup with a nice flavor profile. I did find it too heavy on the thyme and poultry seasoning and would cut that in half to 1/4 tsp and maybe add a bay leaf. I still give it 5 stars because spice level, salt, pepper, ect are all subjective. I will be making this again
I’m so glad you loved it, Jeff—it’s a favorite for us too! Thank you for your support and for picking up a copy of my cookbook. It means so much!
My family loves this recipe, and if I get the Swanson no salt added chicken stock, and 1/2t to zero extra salt, it’s still great – robustly flavorful, and a perfect kidney and heart healthy dish as well! Of course, it’s excellent just as it’s written,too.
Spend with Pennies is a gem among recipe sources (and I’ve not been rewarded in any way for saying so)! Holly’s recipes are yummy, explicitly and simply written, and free of the quantity, time and temp errors that are sometimes found elsewhere. Even her “notes” are pertinent and helpful. Thanks, Holly! I’ve subscribed and signed up for your meal planning materials too. :)
That is so sweet of you to say, Karen! I am so glad you are enjoying our recipes so much.
This is wonderful! I did sub two cups of chicken broth for beef broth because I ran out but I think I liked the addition.
Perfectly balanced soup!! I love this. Mushrooms added so much and it was twice as good the next day.
Very easy to prepare tasty soup…I used rotisserie chicken and added it after rice was thoroughly cooked. Will be sharing with a friend!
Great recipe. I did change it a bit by sautéing the veggies in a little bit of butter then adding a stock to them to create a slightly thicker broth. I also added a little better than bouillon for additional flavor.
We love the recipe and the mushrooms add a nice flavor.
Wonderful soup!!! My husband raved about it! And it’s faster and less fat using chicken breasts and broth rather than boiling a whole chicken.
This was absolutely amazing!
Great!
This recipe was fantastic!
I have fresh herbs. What amount would I use in place of the dried herbs?
The ratio for fresh herbs is 3:1. You will need 1 tablespoon parsley and 1 teaspoon fresh thyme. Poultry seasoning is a blend of spices – sage is the most prominent so if you don’t have poultry seasoning, you can add ½ teaspoon or so of very finely chopped sage. I would suggest adding the parsley and sage towards the end of cooking.
We love soup and we love this recipe! I make it often. The only change to the recipe that I make is to use only one chicken breast. We prefer a little less. But that’s just us!
This was so good—used small star pasta instead of rice, doubled the poultry seasoning, used fresh sage and thyme and finished with juice from 1/2 a lemon.
This is a fabulous recipe! I was out of chicken, parsley, thyme, and was also 2 cups short of broth. It was Still Delicious!!
I feel like the recipe is so solid that I can mess it up a bit and it comes out great anyway. We loved this.
Can this be made in a slow cooker? If so, how?
I have not tried this recipe in the slow cooker.
substituted poultry seasoning for sage, thyme and tarragon. First time cooking this and it will not be the last. Beautiful recipe for a great winter warmer.
Absolutely delicious! I used 2 chicken backs and wings for the stock, some left over chicken, and noodles. Great recipe; I’ll use it again and again!
I love this soup. Being single, I make meals that will last me 3-days. This recipe/pot is just perfect for my needs.