Chicken Rice Mushroom Soup

This soup is the perfect comfort food for a cool autumn or winter day. Serve it with a hunk of warm bread to soak up every last drop.

We had this soup the other night and it was so delicious! The prep only took ten minutes and the soup simmered for about 50 minutes. It’s easy enough to make as a last-minute weeknight dinner if you have everything on hand. The original recipe came from Skinny Taste but I changed a few details to suit our taste. If you’re in the mood to do some baking, this seedy bread is perfect to serve with it.

Print Pin

Chicken Rice Mushroom Soup

This soup is the perfect comfort food for an autumn or winter day. Serve with a warm chunk of bread to soak up every last drop.

Cook Time 50 minutes minutes

Ingredients

• 1 tbsp butter
• 1 medium onion, chopped
• 1 tbsp flour
• 6 cups organic chicken free-range chicken broth (I like simple truth)
• 3 cups water
• 1/2 tsp salt
• 2/3 cup carrots, chopped
• 3 cloves garlic, rough diced
• 2 celery stalks, chopped
• 14 oz boneless skinless chicken thighs
• 4.5 oz long-grain & wild rice mix
• 1/2 cup brown rice
• 4 oz shitake mushrooms, sliced or chopped into bite-size pieces
• 2 tbsp plain Greek yogurt
• salt & pepper to taste

Instructions

• Melt butter in a large dutch oven on medium heat. Add onion and sauté until soft but not browned, about 3-4 minutes.
• Stir in flour and sauté another minute.
• Add chicken broth, water, carrots, garlic, celery, brown rice, salt, and chicken thighs. Cover and simmer 20 minutes.
• Add wild rice mix along with seasoning packet and mushrooms. Simmer on low, covered 25 minutes, stirring occasionally.
• Remove chicken from pot and shred with two forks. Return to pot and add yogurt and more water if too thick. Add salt and pepper to taste.