Ready to dive into a bowl of creamy, dreamy soup that’s packed with flavor? This creamy mushroom chicken rice soup is the answer to your comfort food cravings, blending tender chicken, earthy mushrooms, and hearty rice in a velvety broth.
Why This Recipe Works
- The combination of sautéed mushrooms and chicken creates a deep, umami-rich base that’s irresistibly delicious.
- Using both heavy cream and a roux ensures the soup is luxuriously creamy without being overly heavy.
- Long-grain rice adds the perfect texture, absorbing the flavors while maintaining a slight bite.
- Fresh thyme and a splash of white wine elevate the dish, adding layers of flavor that make each spoonful exciting.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup long-grain white rice
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Chicken
Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until they’re golden brown on all sides, about 5 minutes. Remove the chicken from the pot and set aside. Tip: Don’t overcrowd the pot to ensure the chicken browns nicely instead of steaming.
Step 2: Sauté the Vegetables
In the same pot, add the mushrooms and onion. Cook until the mushrooms release their moisture and start to brown, about 8 minutes. Add the garlic and cook for another minute until fragrant. Tip: Letting the mushrooms brown deeply will add a ton of flavor to your soup.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer.
Step 4: Add the Rice and Chicken
Stir in the rice, white wine, and thyme. Return the chicken to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Step 5: Finish with Cream
Once the rice is cooked, stir in the heavy cream. Heat through for another 2 minutes. Adjust the seasoning with salt and pepper to taste. Tip: For an extra creamy texture, you can add a bit more cream if desired.
Tips and Tricks
For those looking to take their soup to the next level, consider these advanced tips. First, try using a mix of wild mushrooms for a more complex flavor profile. Second, deglazing the pot with a splash of sherry instead of white wine can add a nutty depth. Lastly, for a thicker soup, let it sit off the heat for 10 minutes before serving; it will continue to thicken as it cools slightly.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth. Add extra mushrooms or some diced potatoes for heartiness.
- Spicy Kick: Stir in a teaspoon of crushed red pepper flakes with the garlic for a bit of heat.
- Creamy Coconut: Replace the heavy cream with coconut milk for a dairy-free alternative with a tropical twist.
- Herb Garden: Swap the thyme for rosemary or sage for a different herbal note.
- Cheesy Goodness: Stir in a half cup of grated Parmesan at the end for a cheesy, umami boost.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, though they’re leaner than thighs, so be careful not to overcook them to keep them tender. Adjust the cooking time accordingly, as breasts cook faster than thighs.
Can I make this soup ahead of time?
Yes, this soup stores beautifully. Just keep in mind that the rice will continue to absorb liquid as it sits, so you may need to add a bit more broth when reheating to get back to your desired consistency.
Is there a substitute for white wine?
If you prefer not to use wine, you can substitute it with additional chicken broth or even apple cider vinegar for a bit of acidity. The wine adds depth, but the soup will still be delicious without it.
Summary
This creamy mushroom chicken rice soup is the epitome of comfort food, combining tender chicken, earthy mushrooms, and creamy broth in every spoonful. It’s easy to make, customizable, and guaranteed to warm you up from the inside out.
