Creamy Chicken Mushroom Rice Soup is the latest yummy recipe that I’m excited to share with you!  Rich and flavorful, Creamy Chicken Mushroom Rice Soup combines lots of great veggies with fresh chicken broth and a creamy roue!  Let me tell you, this soup is scrumptious any day, but certainly ‘hits the spot’ on a cold February day, for sure!

H2 Let’s Make Yummy Soup!

Creamy Chicken Mushroom Rice Soup can be made with canned or boxed chicken broth.  However, I prefer to make broth fresh, if I’m not really pushed for time.  Using split chicken breasts, bone in and skin on provides a deep, rich flavor that you just don’t get from a canned or boxed broth.  And, really, making your own broth serves two purposes.  One, the yummy broth, as mentioned and two, the chicken breast meat to add to the soup!  Oh, and did I mention that making your own broth is really easy?  No, really!  It’s quite simple!!

 Add the split chicken breasts to a large Dutch oven.  Cover with water (to within an inch of the top of the Dutch oven).

Add chicken base and seasonings; then bring to a boil until the chicken meat is cooked thoroughly (165’F measured in the thickest part of the meat).  Be sure that the meat thermometer is not next to or touching a bone since that will skew the temperature reading.

When the chicken to cooked, remove it from the broth and set aside to cool.  Next, strain the broth through a cheese cloth.  This will remove excess fat and small debris remaining in the broth from the chicken.  Then set the broth aside.

Next, heat oil (I use canola) in the Dutch oven and add the onions, mushrooms, celery and carrots; then stir.

When the vegetables are cooked down a bit,  add the garlic and other spices and stir to combine.

Cook veggies and spices for just a short bit.  Then return the broth to the Dutch oven and stir to combine with veggies.

Add the brown rice, stir and then bring to a boil.  Once soup reaches a boil, reduce the heat and simmer for 25 to 30 minutes.

While Creamy Chicken Mushroom Rice Soup simmers, remove the skin and bones from the split chicken breast.  Then shred or chop the chicken and add to the simmering soup.  When soup has simmered for 25-30 minutes, make the roue.

Melt butter in a medium sauce pan, over low to medium heat.  Add the flour and mix well to combine; then pour in the milk and cream.  Whisk until the roue begins to thicken.

Then pour the roue into the soup and stir to combine.  Allow Creamy Chicken Mushroom Rice Soup to rest for approximately five minutes prior to serving.  Then stir and serve!

Nutrition

Calories

5881 cal

Fat

392 g

Carbs

215 g

Protein

253 g

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Creamy Chicken Mushroom Rice Soup

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Lisa - Cornfed Creations

Rich, creamy, filling Comfort Food!

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

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Ingredients

2 split chicken breasts (with bone & skin)

3 T. chicken base

6 quarts water

1 t. chicken seasoning

½ t. black pepper

1 T. canola or olive oil

16 oz. mushrooms, button or cremini

1 lb. baby carrots, thickly sliced

6 ribs celery, sliced

1 large onion, diced

1 T. garlic, minced

2 T. dried parsley

¼ t. Rosemary, crushed

¼ t. thyme

1 c. brown rice

1 c. heavy cream

1 c. milk

4 T. butter

4 T. flour

½ t. black pepper

Instructions

1. In a large Dutch oven, cover chicken breasts with water and add chicken base, seasoning and black pepper.
2. Bring to a boil and reduce heat to a simmer for approximately 35 minutes or until chicken is done (165’ F at thickest area).
3. Remove chicken from broth to cool; set aside.
4. Strain broth through a cheese cloth to remove excess fat, etc.; set broth aside.
5. Heat oil in Dutch oven and add mushrooms, carrots, celery and onion. Stir and cook until vegetables cook down some and onion becomes opaque.
6. Add the minced garlic, parsley, Rosemary and thyme to vegetables and stir to combine.
7. Allow to cook for approximately ten minutes more, then pour the strained broth over the vegetables. Add the brown rice to the broth and stir briefly; then simmer for 25-30 minutes. While broth, vegetables and rice simmer, remove the bones and skin from the chicken and discard, reserving the chicken breast meat.
8. Chop or shred the chicken and add to the simmering soup.
9. In a medium saucepan, melt 4 Tablespoons of butter, then stir in the flour to make a roué. Mix butter and flour well, then add the heavy cream and milk and whisk until the roué begins to thicken.
10. Pour roué into simmering soup and stir to combine. Continue to simmer soup and stir until it begins to thicken and soup becomes creamy.
11. Let soup sit for 5 minutes before serving.

Notes

This soup freezes well!

7.8.1.2

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Cornfed Creations

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