Chicken and Mushroom Soup

This Chicken and Mushroom Soup is the definition of wholesome comfort in a bowl—earthy, nourishing, and full of rustic charm. It’s the kind of soup that warms you from the inside out, combining tender chicken, aromatic vegetables, and hearty rice in a deeply flavorful broth.

The mushrooms add an umami richness, while a blend of thyme, garlic, and poultry seasoning gives the soup a cozy, homemade essence that feels like a warm embrace on a cold day.

Whether you’re seeking a soothing weeknight meal or a soul-settling remedy for the sniffles, this recipe offers a timeless, deeply satisfying experience that speaks to home, healing, and heart.

Why People Will Love Chicken and Mushroom Soup:

Comforting and Nourishing: The blend of tender chicken, earthy mushrooms, and warm broth creates a soothing, satisfying meal that comforts both body and soul.

Deep, Layered Flavors: From the buttery sautéed vegetables to the aromatic herbs and savory broth, each spoonful delivers depth and richness built from simple, honest ingredients.

Hearty Yet Balanced: With lean protein, wholesome vegetables, and rice for texture, this soup is filling without being heavy—perfect for a light dinner or cozy lunch.

Versatile for All Seasons: Whether it’s a chilly winter night or a rainy spring day, this soup feels just right year-round, offering warmth, nutrition, and familiarity.

One-Pot Simplicity: Everything comes together in a single pot, making it easy to prepare, clean up, and serve—ideal for busy weeknights or relaxed weekends.

Kid-Friendly and Family-Approved: Mild in flavor but rich in taste, it’s a dish that even picky eaters tend to love—especially when paired with crusty bread or crackers.

Built-In Healing Vibes: With garlic, broth, and herbs, this soup feels naturally restorative—great for when you’re under the weather or just need a bowl of something wholesome.

Key Ingredients:

Fresh mushrooms bring a deep, earthy umami flavor that forms the backbone of the soup’s savory richness—an essential ingredient that adds both body and depth.

Boneless chicken breasts cook gently in the broth, absorbing the surrounding flavors before being shredded into tender, protein-packed bites that make the soup hearty and satisfying.

Long grain white rice adds comforting texture and substance, turning the soup into a complete, filling meal while soaking up the herbal essence of the broth.

Aromatics like onion, garlic, carrots, and celery create a classic flavor base—sweet, sharp, and vegetal—infusing every spoonful with homey warmth.

Herbs and seasonings like dried thyme, parsley, and poultry seasoning bring subtle complexity, layering in rustic, fragrant notes that elevate the entire pot without overpowering it.

Low-sodium chicken broth acts as the canvas, drawing all the ingredients together into a balanced, flavorful harmony that’s both light and deeply flavorful.

Expert Tips:

Build Flavor in Layers

Don’t rush the sauté step—allow the onions, carrots, celery, and mushrooms to brown slightly. This caramelization develops a richer, deeper base flavor that transforms the final broth.

Use a Mix of Mushrooms for Complexity

Instead of just white or cremini mushrooms, try mixing in shiitake or oyster mushrooms. They add nuanced earthiness and enhance the umami profile of the soup.

Sear the Chicken First (Optional Upgrade)

For added depth, lightly sear the chicken breasts in the pot before adding the vegetables. This adds flavor through browning (the Maillard reaction), which intensifies the meatiness of the broth.

Simmer Gently to Retain Texture

Keep the heat at a low simmer, not a rolling boil. Boiling can toughen the chicken and break down the rice too quickly, resulting in a gummy texture.

Shred the Chicken While Warm

Don’t wait too long to shred the chicken—when it’s warm, it pulls apart more easily and stays juicy. Cold chicken tends to become stringy and dry.

Add Fresh Herbs at the End for Brightness

While dried herbs build base flavor, a handful of fresh chopped parsley or thyme added right before serving provides a vibrant, fresh contrast that lifts the entire dish.

Finish with a Splash of Acid

A dash of lemon juice or a few drops of apple cider vinegar right before serving can wake up the soup and balance its richness, making the flavors pop.

Make It Ahead for Deeper Flavor

Like many soups, this one tastes even better the next day. Store it in the fridge overnight to allow the flavors to fully develop and meld together.

Chicken and Mushroom Soup

Ingredients

2 tablespoons unsalted butter – for sautéing and adding rich flavor

1 medium yellow onion, finely diced

2 large carrots, peeled and chopped into small cubes

1 stalk of celery, finely diced

8 ounces fresh mushrooms – brown (cremini) or white button, thinly sliced

1 teaspoon minced garlic – fresh or jarred

1 teaspoon sea salt, or to taste

1 teaspoon dried parsley flakes – for an herby background

½ teaspoon dried thyme leaves – earthy and aromatic

½ teaspoon poultry seasoning or ¼ teaspoon ground sage – for savory depth

⅛ teaspoon ground black pepper, or to taste

6 cups low-sodium chicken broth – store-bought or homemade

2 boneless, skinless chicken breasts (about 6 oz each) – raw, not pre-cooked

½ cup uncooked long grain white rice – adds heartiness and body to the soup

Instructions

Sauté the Vegetables

Melt the butter in a large soup pot over medium-high heat.

Add the diced onion, carrots, celery, and sliced mushrooms.

Cook, stirring occasionally, until the onions are soft and translucent—about 5 minutes.

Add Aromatics and Seasonings

Stir in the minced garlic, salt, parsley, thyme, poultry seasoning (or sage), and black pepper.

Cook for about 30 seconds until the garlic is fragrant.

Add Broth, Chicken, and Rice

Pour in the chicken broth and add the uncooked chicken breasts and rice.

Stir everything together and bring to a gentle boil.

Simmer the Soup

Reduce the heat to medium-low, cover the pot, and let it simmer for 20–25 minutes.

Stir once around the 10-minute mark to ensure the rice cooks evenly.

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Shred the Chicken

Around the 15-minute mark, remove the chicken breasts from the pot.

Shred them with two forks and return the shredded chicken to the soup once the rice is tender.

Serve Warm

Stir everything together, taste for seasoning, and ladle into bowls.

Serve hot and enjoy.

important and deep notes to keep in mind when preparing Chicken and Mushroom Soup to ensure the best results:

Important Notes When Making Chicken and Mushroom Soup

Mushroom Selection Matters

The type of mushrooms you use will directly affect the soup’s flavor. Cremini (brown mushrooms) offer a meatier, earthier depth compared to white button mushrooms, which are milder. A mix can create a more layered, savory taste.

Rice Will Continue to Absorb Liquid

Long grain rice keeps its structure well, but remember: once cooked, it continues to soak up broth as the soup sits. If making this soup ahead or storing leftovers, you may need to add extra broth or water when reheating to restore the right consistency.

Use Low-Sodium Broth for Balance

Since the recipe includes salted butter and seasoning, using regular (full-salt) broth can easily tip the soup toward being overly salty. Start with low-sodium broth so you can control and fine-tune the seasoning.

Timing is Crucial for Chicken Texture

Don’t overcook the chicken breasts. Simmering gently and removing them once they’re just cooked through keeps the meat tender and moist. Overcooking will cause the chicken to dry out and shred into tough strands.

Cut Vegetables Evenly for Uniform Cooking

Consistent dicing ensures all the veggies become tender at the same rate. Uneven sizes can leave some pieces overcooked and mushy while others remain underdone and hard.

Stir Midway to Prevent Rice from Sticking

Give the soup a good stir halfway through simmering to keep the rice from settling at the bottom of the pot and sticking or burning.

Flavor Deepens Over Time

If you have the time, let the soup rest for 15–20 minutes off the heat before serving. This brief resting period allows the flavors to meld together even more richly without overcooking the rice or chicken.

How to Enjoy Chicken and Mushroom Soup After Cooking

Let It Rest Briefly Before Serving

After the soup finishes simmering and the shredded chicken is stirred back in, allow it to rest for 5–10 minutes off the heat. This gives the flavors time to meld and the rice to settle, resulting in a more cohesive and comforting bowl.

Serve Piping Hot in Pre-Warmed Bowls

For the best experience, warm your serving bowls slightly (a few seconds in the microwave or filled briefly with hot water and drained). This helps maintain the soup’s temperature longer and enhances the cozy, hearty feeling of the dish.

Add Finishing Touches for Brightness

Just before serving, consider garnishing with:

A squeeze of fresh lemon juice for brightness
A sprinkle of fresh chopped parsley or thyme for color and aroma
A drizzle of extra virgin olive oil or a dusting of black pepper for extra depth
These finishing touches elevate the presentation and flavor.

Pair It with the Right Side

Complement the soup with something simple and comforting:

Crusty bread, garlic toast, or buttered rolls to soak up the broth

A light side salad with vinaigrette for contrast

Crackers or rice cakes if you prefer crunch

Store Leftovers Properly

If you have leftovers, cool the soup to room temperature and store it in an airtight container in the refrigerator for up to 4 days. Keep in mind the rice will absorb more liquid, so add a splash of broth or water when reheating.

Reheat Gently

To preserve texture and flavor, reheat the soup on the stovetop over medium-low heat, stirring occasionally until hot. Avoid boiling, which can overcook the rice and toughen the chicken.

Savor Slowly

This isn’t fast food—it’s comfort food. Serve yourself a full bowl, take a quiet moment, and enjoy the aroma, warmth, and nourishment in every bite. It’s food for the body, and a balm for the spirit.

Nutrition Information

For 1 serving of Chicken and Mushroom Soup, assuming the recipe makes approximately 6 servings:

Note: This is an approximation based on standard ingredients and may vary based on brands, broth sodium content, or portion size. For lower sodium, opt for unsalted butter and no-salt-added broth.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs are a great substitute. They’re more forgiving, stay juicy even with longer cooking, and offer a richer flavor. Just make sure to trim excess fat before adding them to the soup.

Can I make this soup ahead of time?

Yes, and it often tastes better the next day. However, the rice will absorb more broth as it sits. To preserve the ideal consistency, store the soup and cooked rice separately if planning ahead—or add extra broth when reheating.

How can I make this soup creamier without adding heavy cream?

You can blend a portion of the soup (before adding the shredded chicken back in) for a naturally creamy texture. Alternatively, stir in a splash of unsweetened almond milk, evaporated milk, or plain Greek yogurt for a lighter creamy feel.

Can I freeze this soup?

With caution. The chicken and broth freeze well, but rice can become mushy after thawing. To make it freezer-friendly, omit the rice and add freshly cooked rice when reheating the soup.

What vegetables can I add to bulk it up?

Great additions include baby spinach, kale, zucchini, or green beans. Add tender greens at the end of cooking, or heartier vegetables (like diced potatoes or squash) with the broth and chicken so they cook through evenly.

What’s the best way to keep the rice from turning mushy?

Use long grain white rice and avoid overcooking. Stir the soup midway to ensure even cooking and remove it from heat as soon as the rice is tender. If you plan to store leftovers, consider cooking the rice separately and adding it when serving to maintain the best texture.

Can I use pre-cooked or rotisserie chicken instead?

Yes, you can stir in shredded rotisserie chicken during the last 5 minutes of simmering—just long enough to warm it through. Skip the raw chicken step and reduce the cooking time accordingly.

Can I make this in a slow cooker?

Yes. Sauté the vegetables and mushrooms beforehand, then add all ingredients (except the rice) to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add rice in the last 30–45 minutes to avoid overcooking.

How do I enhance the mushroom flavor more deeply?

For a bolder mushroom taste, sauté the mushrooms separately until browned before adding to the pot. You can also add a splash of soy sauce or a teaspoon of mushroom bouillon to amplify the umami flavor.

What should I do if my soup is too thick?

Simply stir in more chicken broth or hot water, a half cup at a time, until it reaches your preferred consistency. Taste and adjust seasoning after thinning, especially for salt.