Chicken and Mushroom Soup

Cook the rice according to package instructions, using chicken broth instead of water for more flavor. Once rice is cooked through, add butter, fluff with a fork, and set aside. Measure out remaining ingredients while the rice cooks.

Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. Remove and let it rest for 10 minutes, then dice or shred.

Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the pot.

Add the butter, onions, carrots, celery, and mushrooms. Soften for 5-6 minutes.

Add the garlic, Worcestershire sauce, Dijon, and seasonings and stir to combine and heat through for 2 more minutes.

Add the chicken broth, chicken bouillon, and bay leaf. Bring to a boil, then reduce to a simmer.

Add the chicken back and simmer gently, partially covered, for 20 minutes. Don’t let it reach a boil or the chicken will become tough.

Reduce heat to low and stir in the parmesan cheese. Remove the bay leaf. Spoon the rice into serving bowls and ladle the soup on top. Serve!

Equipment Needed

Spice Level:

Dietary