Creamy Mushroom Chicken Rice Soup
“This is real food”. Those were my son’s first words after tasting this hearty, creamy, delicious soup. This very easy to make soup served with crusty bread and a salad is one satisfying meal.
Because the recipe uses precooked chicken breast and rice, it a great way to use leftover chicken and rice from a previous dinner. I love it when I can take leftovers and make another totally delicious dinner out of them. Creamy Mushroom Chicken Rice Soup, this one’s a keeper, ENJOY!
Creamy Mushroom Chicken Rice Soup
Ingredients
- 1 cup cooked long grain rice,
- 1 chicken breast,cooked and cut into bite size pieces
- 8 ounces fresh mushrooms , quarter each mushroom
- 2 Tablespoons onion, diced
- 1 clove garlic, minced
- 2 Tablespoons butter
- 3 Tablespoons flour, divided
- 2 cups chicken broth
- 1 cup light cream
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
Instructions
- Melt the butter in a large saucepan. Add the onions, garlic and mushrooms to the pan. Saute until the onions are softened. Sprinkle 2 Tablespoons of flour into the pan. Stir the flour into the vegetables, cook one more minute. Add the chicken broth to the pan, stir continuously until broth has thickened slightly. Place the cream in a small bowl, add 1 Tablespoon flour and the salt and pepper, whisk to combine. Add the cream to the soup slowly while stirring. Cook and stir until soup has thickened. Add the cooked chicken and rice to the pan. Cook until chicken and rice are heated through. Serve
Notes
Remember when making Creamy Mushroom Chicken Rice Soup that both the long grain rice and the chicken breast are cooked ahead of time before adding to the soup.
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This soup is AMAZINGLY good. One of my favorite soup recipes of all time! My husband got so excited when I told him I was making it again. I add a carrot or two to mine as well, and since I make double to have leftover, I usually keep the rice in a separate container so it doesn’t get too soft. Thanks for the super recipe!!
Thank you Hannah