Creamy Chicken Mushroom Rice Soup

This Creamy Chicken Mushroom Rice Soup is hearty, delicious, cozy, and incredibly comforting! It’s loaded with feel-good veggies, tender chicken, and rice, and guaranteed to warm you up in no time!

Hello friends!

Well A LOT has been happening in our world lately! I’m not going to lie…this COVID-19 coronavirus does have me quite scared and worried. And I’m sure a lot of people are feeling the same fear and anxiety about the virus as me.

In times like these, we all need a little comforting. And to me, nothing is more comforting than a warm and hearty bowl of creamy chicken soup. 💛 Sure, it’s not going to make the reality of what’s happening globally go away. But it’ll give your immune system a lil’ boost with all its veggie and chicken goodness…and hopefully your mood too. 😊

This Creamy Chicken Mushroom Rice Soup is:

• Made with plenty of chicken, mushrooms, veggies. It’s also made with rice, which helps thicken the soup and makes it nice and filling!
• Lower in fat and calories than your typical creamy soups. It’s made creamy with a bit of butter, milk, flour, and cooking (single) cream – so it has less fat and calories than the creamy soups that have heavy/double cream.
• Robustly flavorful. The mushrooms are first browned to get them nice and crisp and make them more flavorful. Browning the mushrooms first also prevents them from watering down the soup.
• Customizable. You can make this soup without the chicken to make it vegetarian. You can also make it vegan and gluten-free if needed! (See ‘Variations’ section below for other ways you can adapt this soup.)
• Great for meal prep!
• Ultra cozy, comforting, and downright delicious!

Who’s ready to have a comforting bowl of Creamy Chicken Mushroom Rice Soup in their lives right about now?

INGREDIENTS

Here’s what you’ll need to make this delicious and comforting Creamy Chicken Mushroom Rice Soup:

• Chicken: I used boneless chicken breasts and baked them with some everyday seasonings in the oven, then sliced them into bite sized pieces. You’re welcome to use any leftover chicken you have on hand, or shredded rotisserie chicken. Or you can just add the chicken breasts to the soup itself then shred them later while the rice cooks in the broth. Alternatively, you can dice uncooked chicken breasts into bite sized pieces and add them to the soup to cook.
• Veggies: We have a mirepoix (onion, carrots, and celery) and mushrooms. I used cremini and champignon mushrooms, but feel free to use your favorite type of mushrooms or a combination of a few types if you like.
• Garlic: Just a few cloves to flavor the creamy broth.
• Seasonings & Spices: To flavor the soup, I use kosher salt, freshly cracked black pepper, crushed red pepper chili flakes, ground cayenne, onion powder, garlic powder, dried thyme, dried dill, and oregano flakes. As always, feel free to adjust the amount of crushed red pepper flakes and ground cayenne to taste. Or leave them out completely if you’d like to make this soup mild.
• All-purpose flour: To help thicken our creamy soup.
• Liquids: Low sodium chicken broth and water, and some cooking (single) cream and whole milk to make the soup nice and creamy! I don’t recommend using low-fat or non-fat milk, as the richness in the whole milk (as well as the all-purpose flour) prevents the soup from curdling when you add the lemon juice.
• Lemon Juice (optional): Freshly squeezed please for best flavor! The lemon juice is listed as optional as I make this soup with it when I have lemons in the house, and without it when I don’t! I love both versions, so feel free to decide if you want/don’t want to add it.
• Rice: Either medium or long grain rice will work. But feel free to use brown rice if you prefer to make this soup healthier.
• Unsalted Butter: For cooking the soup in. It gives great flavor, and also helps to make our broth rich and creamy when combined with the milk and flour.
• Extra Virgin Olive Oil: To cook our soup in, and also to brown the mushrooms for a more robust mushroomy flavor.
• Optional toppings: Freshly chopped parsley or coriander, drizzle of extra virgin olive oil, freshly cracked black pepper, freshly grated cheese, cooked bacon pieces, etc.

HOW TO MAKE CREAMY CHICKEN MUSHROOM RICE SOUP

For the Chicken:

First, we need to make our chicken. (Note: You can skip this step if using pre-cooked chicken or shredded rotisserie chicken.) Simply season some chicken breasts with a bit of salt, pepper, paprika, and garlic powder. Bake them in the oven for a couple of minutes until nice and juicy. Then slice them into pieces.

For the Creamy Chicken Mushroom Rice Soup

1. Cook the mushrooms: In a large cast iron skillet (or a large Dutch oven), heat ½ tablespoon extra virgin olive oil over medium- high heat. Once hot, add a fourth of the mushrooms and cook undisturbed for 1-2 minutes. Then turn them over and cook the other side for another 1-2 minutes until evenly browned and slightly crisp. Transfer to a clean bowl and repeat thrice with the remainder sliced mushrooms, adding another ½ tablespoon of extra virgin oil after cooking the second batch. (Note: Do not overcrowd the pan as it will cause the mushrooms to release water and steam instead of brown and crisp up. You want them to brown so that they are more flavorful in the soup.)
2. Sauté veggies and aromatics: Heat the unsalted butter and remainder 1 tablespoon of extra virgin olive oil in a large Dutch oven or stockpot over medium-high heat. Once hot, add the onions, carrots, and celery and sauté for 4-5 minutes until softened. Then add the garlic and sauté for another 1-2 minutes or until fragrant.
3. Add flour and liquids: Add the all-purpose flour and mix to combine with the veggies. Cook for 1-2 minutes to get rid of the floury taste, then lower the heat and slowly pour in the chicken broth, milk, cooking cream, and water while continuing to stir.
4. Add spices and seasonings: Stir in all of the spices and seasonings in the bowl you made earlier until combined. Then cover and allow the soup to simmer for 10-15 minutes, or until it thickens.
5. Cook rice and add everything else: Uncover the pot and add the uncooked rice. Cook, stirring periodically for 10 minutes or until the rice has fully cooked through. Then lower the heat to low and add the chicken and freshly squeezed lemon juice (if using). Stir continuously for 3-4 minutes (to prevent curdling), or until the chicken has fully heated through.
6. To Serve: Ladle the soup into individual bowls and garnish with some chopped fresh parsley or fresh coriander, freshly cracked black pepper, and a drizzle of extra virgin olive oil if desired. Feel free to add any of your favorite toppings like freshly grated cheese, cooked bacon pieces, etc.

Full ingredient amounts/instructions in the recipe card below.

DOES ADDING LEMON JUICE TO MILK MAKE IT CURDLE?

Yes and no. Typically, adding lemon to milk does make it curdle. But since we are using whole milk (not low-fat or non-fat), as well as cooking (single) cream and a significant amount of all-purpose flour, the soup will not curdle because there is enough fat. To ensure that the soup doesn’t curdle, be sure to lower the heat and make sure the soup is not boiling or very hot before you add the chicken and rice. Stirring continuously once you add the lemon juice will also prevent the soup from curdling.

STORING AND REHEATING LEAFTOVER SOUP

The soup is great for meal prep and will keep for 3-4 days in airtight sealed containers in the refrigerator. Reheat in a pot on the stovetop over medium-high heat, stirring occasionally, until fully heated through. Then add desired toppings and enjoy! If the soup gets too thick after storing in the fridge, just add water or chicken broth as needed to thin it out. You can also reheat this soup in the microwave for one or two minutes until fully heated through.

VARIATIONS

• Make it vegetarian: Simply leave out the chicken and use veggie broth instead of the low sodium chicken broth.
• Add more veggies/greens: Feel free to add kale, spinach, or collard greens to this soup. The slightly bitter greens can add more flavor and cut through the richness of the soup.
• Make it gluten-free: Use a cornstarch slurry instead of flour to thicken the soup. I recommend mixing 4 tablespoons cornstarch with 4 tablespoons of water, then adding it to the soup to thicken it after the rice cooks, until it reaches your desired level of thickness and consistency.
• Make it vegan: Leave out the chicken and use veggie broth instead of the low sodium chicken broth. Also, use coconut milk or a dairy-free milk (i.e. almond milk), and use a vegan butter and vegan cooking cream. You can also thicken the soup with a cornstarch slurry (see above).
• Use pasta: Instead of rice, you can use orzo, or any small shaped pasta such as shells, elbow macaroni, or even mini penne.
• Omit the mushrooms: I know a lot of people who aren’t too fond of mushrooms. If they are off-putting to you, feel free to omit them and just make a creamy chicken and veggie soup!

MORE SOUPS AND CHOWDERS

Looking for more delicious, cozy, and filling soups? Below are some of my favorites!

• Creamy Tomato Basil Tortellini Soup
• Tom Kha Gai (Coconut Milk Chicken Soup)
• Spicy Mexican Chicken Tortilla Soup
• Hearty Pumpkin Chicken Soup
• Spicy Dan Dan Noodles with Wontons
• As always, feel free to browse the entire Soups and Chowders collection here on That Spicy Chick.

MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!

Creamy Mushroom Chicken Rice Soup

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This Creamy Chicken Mushroom Rice Soup is hearty, delicious, cozy, and incredibly comforting! It’s loaded with feel-good veggies, tender chicken and rice, and guaranteed to warm you up in no time!

• Author: Lavina
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 6 bowls 1x
• Category: Dinner
• Method: Simmer
• Cuisine: American

Ingredients

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For the Chicken:

• 2 Chicken Breasts (about 400 grams / 0.88 pounds), boneless, skinless – cleaned and pat-dried with paper towels
• 1 TSP Kosher Salt, to taste
• ½ TSP freshly cracked Black Pepper
• ½ TSP Paprika
• ½ TSP Garlic Powder
• ¾ TBLS Olive Oil (or any cooking oil you prefer) – for brushing on the foil and chicken breasts

For the Creamy Chicken Mushroom Rice Soup:

• 2 TBLS Unsalted Butter
• 2 TBLS Extra Virgin Olive Oil
• 1 large Yellow Onion – diced
• 2 large (about 500 grams) Carrots – diced
• 1.5 Celery Ribs – diced
• 6–7 Garlic cloves – minced
• 1/3 cup All-Purpose Flour
• 400 grams Mushrooms of your choice (I used a combination of Cremini and Champignons) – cleaned, rinsed, pat-dried, and thinly sliced
• 4 cups / 32 ounces Low Sodium Chicken Broth
• 2 cups Whole Milk
• 200ml Cooking Cream (Single Cream)
• 1 cup Water
• 2 TSP Kosher Salt, to taste
• 1.5 TSP freshly cracked Black Pepper, to taste
• 1 TSP ground Cayenne, to taste
• 1.5 TSP Crushed Red Pepper Chili Flakes, to taste
• 1 TSP Onion Powder
• 1 TSP Garlic Powder
• 1 TSP dried Thyme
• ½ TSP dried Dill
• ½ TSP Oregano Flakes
• Juice of 1 freshly squeezed Lemon (about 2 TBLS, optional)
• ½ cup uncooked Medium or Long Grain Rice
• Optional toppings: Freshly chopped parsley or coriander, drizzle of extra virgin olive oil, freshly cracked black pepper, freshly grated cheese, cooked bacon pieces, etc.

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Instructions

Prep:

1. Prepare all the ingredients: Chop the onion, celery, carrots, garlic, and mushrooms as indicated in the ‘Ingredients’ section. Clean and pat-dry the chicken breasts with paper towels. Squeeze the lemon and set aside the juice in a small bottle or bowl (if using). Measure out the cream, milk, rice, and water, and set aside. Combine all the spices in a small bowl – the kosher salt, freshly cracked black pepper, ground cayenne, crushed red pepper chili flakes, onion powder, garlic powder, dried thyme, dried dill, and oregano flakes. Cover and set aside.

For the Chicken:

1. Preheat oven to 175°C/350°F. Line a baking tray with a sheet of aluminum foil and brush lightly with olive oil (or any other cooking oil you prefer).
2. In a large bowl, add the kosher salt, freshly cracked black pepper, paprika, and garlic powder. Mix with a spoon or use a small whisk to combine the spices and seasonings until fully integrated.
3. Brush olive oil on the chicken breasts then dip them into the bowl and rub with the seasonings and spices until they are fully coated. (The oil helps to keep the chicken juicy during baking and allows the seasonings to better stick to the chicken breasts.)
4. Place the chicken breasts (plump side up) on the foil lined baking tray and bake for 19-21 minutes, turning once using tongs halfway through.
5. Remove the baking tray from the oven and let the chicken rest for 10-12 minutes to lock in all the juices. Transfer the chicken breasts to a chopping board, making sure to let any extra liquid/juices drip onto the foil before placing them on the board. Cut into bite sized pieces with a sharp knife and set aside. (Note: The chicken can be cooked 1-3 days in advance. If making the chicken ahead, store in an airtight container in the refrigerator.)

For the Creamy Chicken Mushroom Rice Soup:

1. Cook the mushrooms: In a large cast iron skillet (or a large Dutch oven), heat ½ tablespoon extra virgin olive oil over medium- high heat. Once hot, add a fourth of the mushrooms and cook undisturbed for 1-2 minutes. Then turn them over and cook the other side for another 1-2 minutes until evenly browned and slightly crisp. Transfer to a clean bowl and repeat thrice with the remainder sliced mushrooms, adding another ½ tablespoon of extra virgin oil after cooking the second batch. (Note: Do not overcrowd the pan as it will cause the mushrooms to release water and steam instead of brown and crisp up. You want them to brown so that they are more flavorful in the soup.) 
2. Sauté veggies and aromatics: Heat the unsalted butter and remainder 1 tablespoon of extra virgin olive oil in a large Dutch oven or stockpot over medium-high heat. Once hot, add the onions, carrots, and celery and sauté for 4-5 minutes until softened. Then add the garlic and sauté for another 1-2 minutes or until fragrant.
3. Add flour and liquids: Add the all-purpose flour and mix to combine with the veggies. Cook for 1-2 minutes to get rid of the floury taste, then lower the heat and slowly pour in the chicken broth, milk, cooking cream, and water while continuing to stir. 
4. Add spices and seasonings: Stir in all of the spices and seasonings in the bowl you made earlier until combined. Then cover and allow the soup to simmer for 10-15 minutes, or until it thickens.
5. Cook rice and add everything else: Uncover the pot and add the uncooked rice. Cook, stirring periodically for 10 minutes or until the rice has fully cooked through. Then lower the heat to low and add the chicken and freshly squeezed lemon juice (if using). Stir continuously for 3-4 minutes (to prevent curdling), or until the chicken has fully heated through.
   To Serve: Ladle the soup into individual bowls and garnish with some chopped fresh parsley or fresh coriander, freshly cracked black pepper, and a drizzle of extra virgin olive oil if desired. Feel free to add any of your favorite toppings like freshly grated cheese, cooked bacon pieces, etc. 

Equipment

large cast iron skillet

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Dutch oven

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Bob’s Red Mill Organic Unbleached White All-Purpose Flour

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Notes

1. What type of chicken to use: Instead of baking chicken breasts, you’re welcome to use any leftover chicken you have on hand or shredded store-bought rotisserie chicken. Or you can just add the chicken breasts to the soup itself during step 4, then shred them later while the rice cooks in the broth. Alternatively, dice uncooked chicken breasts into bite sized pieces and add them to the soup to cook.
2. Adjust spice level to taste: Adjust the amount of crushed red pepper flakes and ground cayenne to suit your heat level preference. Or leave them out completely if you’d like to make this soup mild.
3. Does adding lemon juice to milk make it curdle? Yes and no. Typically, adding lemon to milk does make it curdle. But since we are using whole milk (not low-fat or non-fat), as well as a significant amount of all-purpose flour and cooking (single) cream, the soup will not curdle because there is enough fat. To ensure that the soup doesn’t curdle, be sure to lower the heat and make sure the soup is not boiling or very hot before you add the chicken and rice. Stirring continuously once you add the lemon juice will also prevent the soup from curdling.
4. Storing and leftovers: The soup is great for meal prep and will keep for 3-4 days in airtight sealed containers in the refrigerator. Reheat in a pot on the stovetop over medium-high heat, stirring occasionally, until fully heated through. Then add desired toppings and enjoy! If the soup gets too thick after storing in the fridge, just add water or chicken broth as needed to thin it out. You can also reheat this soup in the microwave for one or two minutes until fully heated through.
5. See ‘Variations’ section in the post above if you’d like to customize this soup. 

Nutrition

• Serving Size: 1 bowl
• Calories: 435
• Sugar: 9.7g
• Sodium: 679.2mg
• Fat: 22.2g
• Saturated Fat: 9.7g
• Unsaturated Fat: 8.3g
• Trans Fat: 0.2g
• Carbohydrates: 35.7g
• Fiber: 2.8g
• Protein: 23.9g
• Cholesterol: 69mg

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