Bistro Chicken Mushroom Soup knows how to stack the flavors one on top of the other! There’s the richness of butter and the freshness of veggies, the beefy heartiness of mushrooms, and don’t forget the savory flavor of tender, braised chicken! Fluffy rice cooked in chicken broth ensures that this isn’t just any other soup; it is extra filling and extra tasty! Fancy French flavors fill your bowl when you whip up Bistro Chicken Mushroom Soup!
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 1 (8-ounce) carton baby bella mushrooms or white mushrooms, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning or 1/4 teaspoon ground sage
- 1/8 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 chicken breasts, boneless and skinless
- 1/2 cup white rice
Directions
Step 1 –In a large soup pot over medium-high heat, melt the butter.
Step 2 –Add the onion, the carrots, the celery, and the mushrooms to the melted butter and cook, while stirring, until the onion begins to soften, about 5 minutes.
Step 3 –Add the garlic, the salt, the parsley, the thyme, the poultry seasoning, and the black pepper and cook until just fragrant, about 1-2 minutes.
Step 4 –Add the broth, the chicken breasts, and the rice and stir to combine.
Step 5 –Bring the soup mixture to a boil over medium-high heat.
Step 6 –Reduce the heat to medium-low and cover the pot.
Step 7 –Simmer the soup, stirring after 10 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 15 minutes.
Step 8 –Transfer the chicken to a cutting board and shred it with two forks.
Step 9 –Continue cooking the soup until the rice is tender, about 10 minutes.
Step 10 –Return the shredded chicken to the pot and stir to combine.
Step 11 –Serve.
