James Davis
@jamdav
Hearty Chicken, Mushroom, and Rice Soup
This comforting chicken, mushroom, and rice soup is a perfect blend of flavors and textures. With tender chicken, earthy mushrooms, and hearty rice, it's a nourishing dish that warms the soul. Ideal for chilly days or when you're feeling under the weather, this soup is both satisfying and easy to make.
Details
- Cuisine:american
- Diet:gluten-free
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:15
- Views:7
Recipe Information
- Prep time25 min.
- Cook time2 min.
- Total time27 min.
- Servings6
Ingredients
- 1 (3 1/2 pound)
- 1 large, cut into 2-inch pieces
- 1 rib, cut into 2-inch pieces
- 1 medium, roughly chopped
- 1 large
- enough to cover the chicken
- 1/4 cup
- 1 pound, thickly sliced
- 1 teaspoon, or more to taste
- 1 cup
- 4 cloves, minced
- 1/2 teaspoon
- 1 pinch
- 3 sprigs
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Hearty Chicken, Mushroom, and Rice Soup.
Step 1
Begin by placing a whole chicken into a spacious stockpot, accompanied by chopped carrots, celery, diced red onion, and a bay leaf.
Step 2
Pour in enough cold water to fully submerge the chicken, roughly four quarts.
Step 3
Heat the pot over high heat until it reaches a rolling boil, then lower the heat to let it simmer gently for about an hour and a half, or until the chicken is tender and easily separates from the bones.
Step 4
Once cooked, carefully lift the chicken from the pot and allow it to cool for about ten minutes.
Step 5
Keep the stockpot simmering on low.
Step 6
After cooling, shred the chicken into bite-sized pieces, discarding the bones and skin, and set the shredded meat aside.
Step 7
Return the bones and skin to the pot to continue extracting flavor.
Step 8
In a separate soup pot, melt butter over medium-high heat until it turns golden brown.
Step 9
Add sliced mushrooms and a pinch of salt, sautéing until they achieve a rich, brown color.
Step 10
Incorporate minced garlic and diced red onion, cooking for an additional two to three minutes until the aroma fills the air.
Step 11
Strain four cups of the chicken broth from the stockpot into the mushroom mixture, bringing it to a gentle simmer.
Step 12
Season with black pepper, cayenne pepper, and thyme, then reduce the heat to medium and let it simmer for ten minutes.
Step 13
Stir in the rice and cook, stirring occasionally, for about twenty minutes.
Step 14
Taste the soup and adjust the seasoning with more salt if needed.
Step 15
Remove the thyme stems and fold in the reserved shredded chicken, adding extra chicken broth to achieve your preferred soup consistency.
Step 16
Keep in mind that the soup will thicken as the rice cooks, so feel free to add more broth for a lighter texture.
Step 17
Allow the soup to simmer until the chicken is warmed through and the rice is fully cooked, which should take around fifteen minutes.
Step 18
Give it one last taste to ensure the seasoning is just right, adjusting with more broth if necessary.
Step 19
Serve the soup hot, savoring each comforting spoonful.
Step 20
Enjoy the warmth and flavor of this homemade chicken soup!.