Chicken & Mushroom Soup

Chicken & Mushroom Soup

Spend with Pennies, Holly, Canada.
This recipe comes from a friend, and it is delicious! I made this on 21 Apr 2022 and tailored it to our liking here.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 250 grams mushrooms, brown or white button, sliced, (8 oz)
  • 2 cloves garlic, minced
  • 1 teaspoon salt, and as needed
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground sage
  • teaspoon black pepper
  • 6 cups chicken broth, I used OXO cubes
  • 3 chicken breasts, boneless, skinless
  • ¾ cup dry Jasmine rice

Instructions
 

  • In a large pot, melt the butter, when hot, add the onion, celery, carrots, and mushrooms. Stir oftern and cook until the onion softens. (I used Shiitake mushrooms - stems removed, and did not have celery on hand so just skipped that.)
  • Stir in the garlic, salt, parsley, thyme, sage, and pepper. Cook for just a minute or two until the garlic is fragrant.
  • Add the chicken breasts, rice, and broth. Stir together and heat to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
  • Then remove the chicken to a cutting board and chop, and set aside. Let to soup continue to simmer.
  • When the rice is tender, about 10-15 minutes after you took the chicken out, return the chicken to the chicken to the pot and simmer for another 5-10 minutes to heat the chicken through. Taste and add salt as desired.
  • Ladle into bowls, serve, and enjoy.

Notes

Low cost per serving.
Variants: 1. Use Shiitake mushrooms with stems removed, and sliced in place of button mushrooms. 2. Use Straw mushrooms sliced in half in place of button mushrooms.

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