Chicken-and-Rice Soup with Mushrooms Recipe
This one-pot soup is perfect for chilly weather and filled with hearty ingredients. It’s just so cozy, so comforting, and oh-so-creamy. Not to mention, it’s loaded with good-for-you veggies and wild rice, as well as mushrooms for bonus flavor. This recipe calls for cooked chicken. For convenience, pick up a rotisserie chicken for this soup. Note: The average rotisserie chicken yields about 3 cups of chopped cooked chicken. We love fresh mushrooms for their earthy flavor profile, but if you’re not a fan, this soup won’t lose any flavor if you omit them. The wild rice provides a little nutty taste, but it does take a while to cook. For best results, you can precook the rice before adding it to the soup. Boil the rice in water for about 45 minutes until the grains split open, just be mindful of the rice to water ratio per the package directions. Once the grains are split, drain of any remaining water. Then, in a 4- to 5-quart slow cooker, combine the cooked chicken, celery, onion, garlic, wild rice mix, and mushrooms together to create a soul-warming soup for those cold winter nights. But this creamy soup can be enjoyed anytime of year. Make a batch in advance and freeze for later!
- 1 tablespoon olive oil
- 1 cup refrigerated prechopped onion
- 1/2 cup refrigerated prechopped celery
- 1 (8-oz.) package sliced fresh mushrooms
- 2 garlic cloves, minced
- 5 cups chicken broth
- 3 cups chopped cooked chicken
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chicken bouillon granules
- 1 (6-oz.) package long-grain and wild rice mix
How to Make
Heat a large skillet over medium-high; add oil. Add onion and next 3 ingredients. Sauté 4 minutes or until vegetables are tender; add 2 cups water, stirring to loosen particles from bottom of skillet. Combine vegetable mixture, broth, and remaining ingredients (including seasoning packet from rice mix) in a 4- to 5-quart slow cooker. Cover and cook on LOW 4 to 4 1/2 hours or until rice is tender.