Chicken and Mushroom Soup

Name: Chicken and Mushroom Soup
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
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)

This soup is super hearty, warm, & comforting, just like grandma used to make!

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (271) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

6 servings

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)

Steps

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.
Add garlic and seasonings and cook just until fragrant.
Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.
After 15 minutes remove chicken from the pot and shred.
Once the rice is tender, add chicken back to the pot and serve.