chicken mushroom soup

Name: Chicken Mushroom Soup
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 1 onion, diced; 2 carrots, peeled, diced; 1 stalk(s) celery, diced; 250 gram(s) mushrooms, sliced, (8 oz); 2 clove(s) garlic, minced; 1 teaspoon(s) salt, and as needed; 1 teaspoon(s) dried parsley; 1 teaspoon(s) dried thyme; 1/4 teaspoon(s) ground sage; 1/8 teaspoon(s) black pepper; 6 cup(s) chicken broth, i used oxo cubes; 3 chicken breasts, boneless, skinless; 3/4 cup(s) dry rice, i use jasmine rice

15 Pinches 5 Photos

Lee Thayer

Nakhon Si Thammarat

Updated on Apr 22, 2022

This is an adaption from Holly's recipe at Spend with Pennies. I modified this based on our liking of more chicken and rice. This is an excellent soup that is actually easy to put together and the flavor is excellent. Since I am in Thailand, I did use Shiitake mushrooms as they are more available here, and a much longer fridge life than button mushrooms. White or brown button mushrooms would be perfect in this as well. This recipe is easily adaptable to your taste. Enjoy.

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 6 servings

Ingredients

2 tablespoons butter
1 onion, diced
2 carrots, peeled, diced
1 stalk celery, diced
250 grams mushrooms, sliced, (8 oz)
2 cloves garlic, minced
1 teaspoon salt, and as needed
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon ground sage
1/8 teaspoon black pepper
6 cups chicken broth, i used oxo cubes
3 chicken breasts, boneless, skinless
3/4 cup dry rice, i use jasmine rice

How To Make chicken mushroom soup

Step 1

In a large pot, melt the butter, when hot, add the onion, celery, carrots, and mushrooms. Stir oftern and cook until the onion softens. (I used Shiitake mushrooms with stems removed, and did not have celery on hand so just skipped that.)

Step 2

Stir in the garlic, salt, parsley, thyme, sage, and pepper. Cook for just a minute or two until the garlic is fragrant.
Step 3

Add the chicken breasts, rice, and broth. Stir together and heat to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. (The photo was taken before the 3rd chicken breast was added.)
Step 4

Then remove the chicken to a cutting board and chop, and set aside. Let to soup continue to simmer.
Step 5

When the rice is tender, about 10-15 minutes after you took the chicken out, return the chicken to the chicken to the pot and simmer for another 5-10 minutes to heat the chicken through. Taste and add salt as desired. If a thinner soup is desired, add more broth.
Step 6

Ladle into bowls, serve, and enjoy.
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