We absolutely love a good chicken and rice soup. It is just so warm, satisfying, and oh-so-comforting. Each bite is filled with amazing flavor that is, of course, supplemented by hearty rice and tender chicken. And this broth is \u2013 on its own \u2013 something to enjoy. What we especially love in here are the mushrooms because they help to add great texture and flavor to the soup. We like to make a big pot of this on the weekend and enjoy it for as many days as possible. A rich and flavorful bowl of our chicken soup with mushrooms and rice is one of our absolute favorite ways to finish the day.
\nA soup like this can be made in a matter of minutes and it\u2019s so much better than any canned version we might pick up at the store. In a scratch-made soup, we can control all of the ingredients, crafting a final product that fits our tastes and pleases the family. So, into the pot goes some rice, shredded chicken, saut\u00e9ed vegetables and your favorite broth, be it homemade or store bought. Fresh herbs will make a soup like this sing, and that\u2019s why we love-love-love the use of fresh thyme over dried. It makes a real difference for the overall flavor experience and adds a nice pop of bright color to the broth.
\nYou know a bowl of soup is good when at the end all you hear is a clattering of spoons against an empty bowl. That\u2019s the ultimate compliment! A soup like this is perfect when served by the cup for an afternoon lunch or by the bowl for a hearty dinner. And it tastes even better the next day! Add a little more broth, if needed, and reheat then get ready to enjoy another helping of this absolutely marvelous soup.<\/p>\n
2 large boneless, skinless chicken breasts, cooked and shredded
\n2 cups long grain rice, cooked per instructions
\n8 oz mushrooms, quartered
\n\u00bd yellow onion, diced
\n2 celery stalks, diced
\n2 carrots, peeled and diced
\n3 cloves garlic, minced
\n1 teaspoon thyme, chopped
\n6-8 cups chicken broth
\n\u00bc cup flour
\n2 tablespoons unsalted butter
\n1 bay leaf
\n1 tablespoon oil
\nKosher salt and black pepper<\/p>\n
Heat oil and 1 tablespoon butter in a large stock pot or Dutch oven.
\nSaut\u00e9 onion, carrot, and celery over medium-high heat until onions just begin to caramelize. Season with 1 teaspoon salt and \u00bd teaspoon pepper.
\nAdd mushrooms, garlic, and 1 tablespoon butter and cook for 2 minutes, stirring frequently.
\nSprinkle \u00bc cup flour over vegetables and stir until flour has cooked through, about 1-2 minutes.
\nSlowly pour 6 cups of chicken broth into the pot, stirring to scrape up any bits of flavor from the bottom of the pot.
\nAdd shredded chicken and the cooked rice to the stock pot. Add the bay leaf and thyme. Bring soup to a low boil then reduce heat to low and simmer for 10-15 minutes.
\nRemove bay leaf and add more salt and pepper, to taste.<\/p>\n\n