Introduction to Chicken Rice And Mushroom Soup Recipe
Warm, creamy, and packed with flavor, this chicken rice and mushroom soup is comfort in a bowl. It’s easy to make, uses simple ingredients, and can be prepared on the stove, in the oven, or in an Instant Pot. Perfect for weeknight dinners or meal prep, this recipe is versatile, satisfying, and sure to become a family favorite. Keep reading to learn how to make it perfectly every time.
Key Ingredients and Substitutions
To make the perfect chicken rice and mushroom soup, using the right ingredients is key. Here’s what you’ll need and how you can swap items if needed:
Chicken
Use boneless, skinless chicken breasts or thighs for tender, juicy meat.
- Substitution: Cooked rotisserie chicken works for a quicker version.
Rice
Long-grain white rice is classic, but jasmine or basmati work well for fragrance.
- Substitution: Brown rice adds fiber but requires longer cooking. Wild rice gives a nutty flavor.
Mushrooms
Button or cremini mushrooms are easy and widely available.
- Substitution: Shiitake, portobello, or a mix adds depth and earthy flavor.
Broth
Chicken broth provides a rich base. Homemade or store-bought works.
- Substitution: Vegetable broth for a lighter or vegetarian-friendly option.
Cream or Cream of Mushroom Soup
Use canned cream of mushroom for convenience, or make a homemade version for extra flavor.
- Substitution: Dairy-free milk (coconut, almond, oat) or coconut cream works for a dairy-free version.
Seasonings
Salt, black pepper, garlic, thyme, and parsley enhance flavor.
- Optional: Add a splash of soy sauce or Worcestershire for umami depth.
Optional Add-ins
Carrots, celery, peas, or spinach boost nutrition and color. Cheese or Parmesan can add extra creaminess and flavor.
Tips for Substitutions
Adjust cooking times when swapping rice types. Use low-sodium broth to control salt levels. For a lighter soup, replace heavy cream with half-and-half or milk.
Equipment You’ll Need
Making chicken rice and mushroom soup doesn’t require fancy tools, but having the right equipment makes cooking easier and ensures the best results.
Essential Equipment:
- Large Pot or Dutch Oven: Ideal for stove-top cooking, allowing even heat and enough space for rice and chicken.
- Slow Cooker or Instant Pot: Perfect for hands-off cooking. These appliances make the soup creamy and tender with minimal effort.
- Cutting Board and Knife: For chopping mushrooms, vegetables, and chicken safely and efficiently.
- Measuring Cups and Spoons: Ensure accurate portions for consistent flavor and texture.
- Wooden Spoon or Silicone Spatula: For stirring without scratching cookware.
Optional Equipment:
- Blender or Immersion Blender: Useful if you want a smoother, creamier soup base.
- Ladle: Makes serving easier, especially if you’re portioning into bowls or containers.
- Oven-Safe Casserole Dish: If you want to bake the soup as a chicken and rice casserole for a slightly different texture.
Tips:
Use non-stick or heavy-bottomed cookware to prevent sticking or burning. For slow cookers and Instant Pots, avoid overfilling to prevent spills. Sharp knives and a stable cutting board make prep faster and safer.
Step-by-Step Instructions
This chicken rice and mushroom soup can be made on the stove, in the oven, or with a slow cooker/Instant Pot. Follow these steps for a creamy, flavorful result.
Stove-Top Method
- Prep Ingredients: Chop chicken into bite-sized pieces, slice mushrooms, and dice any vegetables like carrots or celery.
- Sauté Aromatics: In a large pot or Dutch oven, heat a bit of oil or butter. Cook garlic, onions, and mushrooms until soft and fragrant.
- Cook Chicken: Add chicken pieces and season with salt, pepper, and herbs. Cook until lightly browned.
- Add Broth and Rice: Pour in chicken broth and bring to a boil. Stir in rice and reduce heat to a simmer.
- Add Cream or Mushroom Soup: Stir in cream or canned cream of mushroom soup. Simmer gently until rice is cooked and chicken is tender.
- Adjust Seasonings: Taste and add more salt, pepper, or herbs as needed.
- Serve: Ladle into bowls and garnish with parsley or grated cheese if desired.
Instant Pot or Slow Cooker Method
- Sauté (Optional): Use the sauté function on the Instant Pot to cook garlic, onions, mushrooms, and chicken.
- Add Ingredients: Add rice, broth, and cream or mushroom soup.
Cook:
- Instant Pot: Pressure cook for 8–10 minutes on high.
- Slow Cooker: Cook on low for 4–6 hours or high for 2–3 hours.
- Finish: Stir well, adjust seasonings, and serve hot.
Oven-Baked Casserole Method
- Preheat Oven: Set to 350°F (175°C).
- Mix Ingredients: In a large oven-safe dish, combine cooked chicken, rice, sautéed mushrooms, cream or mushroom soup, and broth.
- Bake: Cover with foil and bake for 25–30 minutes until rice is tender.
- Optional Topping: Add grated cheese on top during the last 5–10 minutes for a golden crust.
Tips for Perfect Soup Every Time:
Stir occasionally on the stove to prevent rice from sticking. For extra creaminess, add a splash of milk or cream at the end. Let the casserole rest 5 minutes before serving for flavors to meld.
Tips and Tricks for Success
These simple tips will help you make the perfect chicken rice and mushroom soup every time.
Choose the Right Rice
Long-grain white rice cooks quickly and stays fluffy. For nuttier texture, use wild rice or brown rice, but adjust cooking time accordingly.
Don’t Overcook the Chicken
Cut chicken into uniform pieces for even cooking. If using stove-top, cook just until no longer pink; it will continue cooking in the soup.
Sauté for Extra Flavor
Sauté mushrooms, onions, and garlic before adding broth. This enhances the soup’s depth.
Control Creaminess
Add cream, milk, or cream of mushroom gradually. For a lighter soup, use half-and-half or dairy-free milk.
Layer Flavors
Season in stages: salt and pepper during sautéing, then adjust again at the end.
Fresh herbs like parsley or thyme add brightness at the end.
Avoid Mushy Rice
Keep an eye on rice cooking times. If making ahead, slightly undercook rice; it will absorb flavors without becoming mushy.
Use Leftovers Wisely
Store soup in airtight containers in the fridge for 3–4 days. Freeze portions for up to 2 months. Reheat gently to maintain texture.
Optional Enhancements
Add a splash of soy sauce or Worcestershire for umami. Top with grated Parmesan or crispy croutons for extra flavor.
Variations on the Recipe
This chicken rice and mushroom soup is versatile. You can easily adjust ingredients and cooking methods to suit your taste or dietary needs.
Casserole Style
Turn the soup into a baked casserole for a hearty meal. Combine cooked chicken, rice, mushrooms, and cream of mushroom soup in an oven-safe dish. Bake until bubbly and top with cheese or breadcrumbs for a golden crust.
Wild Rice or Brown Rice
Substitute white rice with wild or brown rice for a nutty flavor and extra fiber.
Adjust cooking time: wild rice takes about 45 minutes, brown rice around 30 minutes.
Parmesan Mushroom Chicken Soup
Stir in grated Parmesan or Pecorino cheese for a rich, savory flavor. Top each serving with a sprinkle of fresh herbs to balance the richness.
Dairy-Free or Lighter Version
Use coconut milk, almond milk, or oat milk instead of cream for a dairy-free option. Replace cream of mushroom soup with a dairy-free alternative or homemade blended mushrooms and broth.
One-Pan or Instant Pot Version
Cook everything in one pan on the stove or in an Instant Pot for convenience. Ideal for weeknight dinners or meal prep with minimal cleanup.
Add More Vegetables
Boost nutrition and color by adding carrots, peas, spinach, or zucchini. Add vegetables toward the end of cooking to keep them tender but not mushy.
Flavor Boosters
A splash of soy sauce, Worcestershire sauce, or a pinch of smoked paprika can deepen the flavor. Fresh herbs like thyme, rosemary, or parsley enhance aroma and freshness.
Storage and Reheating
Proper storage and reheating keep your chicken rice and mushroom soup fresh, flavorful, and creamy.
Storing in the Refrigerator
Allow the soup to cool slightly before storing. Transfer to airtight containers and refrigerate for up to 3–4 days. Store rice and soup together; undercooked rice will continue to absorb liquid overnight, so slightly undercook rice if planning to store.
Freezing for Longer Storage
Cool the soup completely before freezing.n Use freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. Label with date and ingredients for easy reference.
Reheating Stove-Top
Pour the soup into a pot and heat over medium heat. Stir frequently to prevent sticking or burning. Add a splash of broth, water, or milk if the soup has thickened too much during storage.
Reheating in the Microwave
Portion soup into microwave-safe bowls. Heat on medium power in 1–2 minute intervals, stirring in between. Add extra liquid if needed to restore creaminess.
Tips to Maintain Texture and Flavor
Avoid overcooking when reheating; this keeps chicken tender and rice fluffy. Fresh herbs and a small drizzle of cream added at the end can revive flavor. If frozen, thaw overnight in the fridge for best results before reheating.
Nutrition and Dietitian Notes
This chicken rice and mushroom soup is not only comforting but also nutritious. Here’s a breakdown and tips for making it even healthier.
Key Nutritional Highlights
- Protein: Chicken provides lean protein for muscle repair and satiety.
- Carbohydrates: Rice offers energy, while adding brown or wild rice boosts fiber content.
- Vitamins and Minerals: Mushrooms add B vitamins, potassium, and antioxidants. Optional vegetables like carrots, peas, and spinach increase vitamin A, C, and iron.
- Healthy Fats: Using olive oil or a small amount of cream adds flavor and satiety without excess saturated fat.
Making It Healthier
Use low-sodium broth to reduce salt intake. Swap heavy cream with half-and-half, milk, or plant-based alternatives for a lighter soup. Add more vegetables to increase fiber, vitamins, and minerals.
Dietitian-Approved Tips
- Portion control: A typical serving is about 1.5 cups of soup, which balances protein, carbs, and fats. Pair with a side salad or whole-grain bread for a complete meal.
- Customize for dietary needs: gluten-free rice or dairy-free cream works perfectly without compromising flavor.
Optional Boosts
Sprinkle with fresh herbs for antioxidants and flavor. Add a small amount of Parmesan cheese for calcium and extra taste.
Conclusion
Chicken rice and mushroom soup is a comforting, versatile, and easy-to-make dish that combines tender chicken, fluffy rice, and savory mushrooms in a creamy, flavorful broth. Whether you make it on the stove, in the oven, or with an Instant Pot, this recipe is perfect for weeknight dinners, meal prep, or cozy family meals. With simple ingredients, optional variations, and easy storage tips, it’s a dish you can enjoy any time of year—warm, satisfying, and always delicious.
FAQS
Chicken Rice And Mushroom Soup Recipe
Ingredients
Method
- Melt the butter over medium heat.
- Stir in the flour to make a roux and cook for a minute or two to eliminate the raw flour taste.
- Gradually add the chicken broth and milk, whisking continuously to avoid lumps.
- Simmer the mixture until it thickens to a creamy consistency. Season with the rest of the ingredients. It will take about 5-7 minutes or so to thicken up.