Family Dinners Occasions

Hearty Chicken, Mushroom, and Rice Comfort Soup

A warm and nourishing soup perfect for chilly days

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Hearty Chicken, Mushroom, and Rice Comfort Soup

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours 30 minutesRest time: 10 minutesTotal time:3 hours Servings:6 servingsCalories:513 kcal Best Season:Fall


This Hearty Chicken, Mushroom, and Rice Comfort Soup is an easy-to-make dish that combines tender chicken, flavorful mushrooms, and wholesome rice in a savory broth. Perfect for a cozy family dinner or a comforting meal on a cold day.



  1. In a large stockpot, combine the chicken, carrot, celery, onion, and bay leaf. Pour in 4 quarts of cold water or enough to cover the chicken. Heat on high until it starts to simmer. Lower the heat to maintain a gentle simmer and cook until the chicken is tender and no longer pink in the center, approximately 1 1/2 hours.
  2. Transfer the chicken and bones to a bowl and let them cool until they can be handled, about 10 minutes. Keep the stockpot on low heat. Separate the meat from the bones and skin, breaking the meat into bite-sized pieces. Set the meat aside.
  3. Return the bones and skin to the stockpot and let them continue to simmer on low heat until needed.
  4. In a separate soup pot, melt the butter over medium-high heat until it begins to brown. Add the mushrooms and a pinch of salt, sautéing until the mushrooms are well browned. Add the garlic and diced onion, cooking for an additional 2 to 3 minutes. Strain 4 cups of the chicken broth from the stockpot into the soup pot and bring to a simmer. Season with black pepper, cayenne, and thyme. Reduce the heat to medium and let it simmer for 10 minutes.
  5. Stir in the rice and cook, stirring occasionally, for 20 minutes. Taste and adjust the seasoning with more salt if necessary; remove the thyme stems. Mix in the reserved chicken meat and add a few more cups of chicken broth to achieve your desired consistency. The soup will continue to thicken as the rice absorbs more liquid, so additional broth may be needed for a thinner soup.
  6. Let the soup simmer until the chicken is heated through and the rice is fully cooked, about 15 minutes. Taste once more for seasoning adjustments. Add more broth if needed. Serve immediately.


  • – You can substitute chicken thighs for chicken breasts if preferred.
    – For a creamier soup, add a splash of heavy cream before serving.
    – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords:Chicken soup, Mushroom soup, Rice soup, Comfort food, Easy recipes

Can I use brown rice instead of white rice?

Yes, but you will need to adjust the cooking time as brown rice takes longer to cook.

Can I make this soup in a slow cooker?

Yes, you can add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

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