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Chicken and Mushroom Soup

This hearty Chicken Mushroom Soup is a healthy favorite! Whole chicken breasts are simmered in a flavorful broth with veggies and rice for an easy meal. Once cooked, shred the chicken and add it back to the pot.

Ingredients :
  • 2 tablespoons butter
  • 1 onion diced
  • 2 large carrots peeled and diced
  • 1 rib celery diced
  • 8 ounces brown mushrooms or white mushrooms, sliced
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon poultry seasoning or ¼ teaspoon ground sage
  • ⅛ teaspoon black pepper
  • 6 cups reduced sodium chicken broth
  • 2 boneless skinless chicken breasts about 6 ounces each
  • ½ cup long grain white rice uncooked
Directions :
  1. Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.
  2. Add garlic and seasonings and cook just until fragrant.
  3. Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
  4. Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.
  5. After 15 minutes remove chicken from the pot and shred.
  6. Once the rice is tender, add chicken back to the pot and serve.