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Creamy, Hearty Mushroom, Chicken, Rice & Vegetable Soup

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This soup is rich, creamy, and loaded with hearty ingredients for a comforting meal!

Creamy Hearty Mushroom, Chicken, Rice & Vegetable Soup

Creamy, Hearty Mushroom, Chicken, Rice & Vegetable Soup

This creamy and comforting soup combines tender chicken, earthy mushrooms, and wholesome vegetables with tender rice, all simmered in a flavorful broth enriched with cream. Perfect for a satisfying meal any day, it’s hearty enough to fill you up while delivering a delicious balance of textures and flavors.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings: 6 Servings
Course: Main Course, Soup
Cuisine: American, International
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs, cubed
  • 1 cup mushrooms sliced (cremini, button, or a mix)
  • 1 cup uncooked long-grain rice wild rice or jasmine works well
  • 1 large carrot diced
  • 1 celery stalk diced
  • 1 small onion chopped
  • 1 bell pepper diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup heavy cream or half and half for a lighter version
  • 1 tbsp olive oil or butter
  • 2 tbsp flour optional, for thickening
  • 1 tsp thyme
  • 1 tsp parsley fresh or dried
  • Salt and pepper to taste
  • 1 cup spinach or kale optional

Method
 

Cook the Chicken
  1. Heat olive oil or butter in a large pot over medium heat. Add the cubed chicken, seasoning with salt and pepper. Cook for 5-7 minutes, until browned and cooked through. Remove and set aside.
Sauté the Vegetables
  1. In the same pot, add onions, carrots, celery, bell pepper, and garlic. Sauté for 5 minutes until softened.
  2. Add mushrooms and continue cooking for another 3-4 minutes until the mushrooms are tender.
Make the Soup Base
  1. Sprinkle the flour over the vegetables and stir for 1-2 minutes. (This will help thicken the soup, but you can skip this if you want it thinner.)
  2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  3. Add the rice, thyme, and parsley. Bring to a boil, then reduce heat and simmer for 20 minutes, until the rice is tender.
Add Chicken & Cream
  1. Stir in the cooked chicken and spinach or kale (if using).
  2. Slowly stir in the heavy cream and simmer for another 5 minutes. Adjust seasoning with salt and pepper as needed.
Serve
  1. Ladle into bowls and serve warm with a side of crusty bread.

Notes

Goes well with our Olive Garden Style Naan Bread

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