Description
A comforting and creamy soup made with chicken, mushrooms, and rice, perfect for chilly days.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup cooked rice
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the sliced mushrooms and minced garlic to the pot. Cook for an additional 3-4 minutes until the mushrooms are tender.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and stir in the shredded chicken, cooked rice, heavy cream, thyme, and parsley. Season with salt and pepper to taste.
- Simmer the soup for 10-15 minutes, stirring occasionally, until heated through and slightly thickened.
- Serve hot, garnished with additional parsley if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can also add spinach or kale for extra nutrients and color.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg