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!
If you love these recipes, check out my Cornfed Creations Cookbook ! It features over 100 different recipes for quick and easy meal fixin’s.