Quick to make and simply delicous!
Chicken Mushroom Brown Rice Soup
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
2 TBSP olive oil, divided
1 – 1.5 lbs boneless chicken thighs
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 TBSP unsalted butter
3 bay leaves
3/4 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
1 red bell pepper, chopped
1 cup brown or wild rice
1/3 cup all purpose flour
3 garlic cloves, minced
4-6 cups chicken stock
2 cups milk
1 TBSP oil
8 oz mushrooms, sliced
Directions
- Add 1 TBSP of olive oil over medium high heat and heat until hot. Add chicken in a single layer, season it with salt and pepper and cook, undisturbed, for about 3-4 minutes until nicely browned. Remove to a plate.
- Add another 1 TBSP of olive oil and onions, carrots and celery. Cook over medium heat, stirring occasionally for about 4 minutes until softened. Add rice and cook for a minute or two until fragrant.
- Make a well in the middle of your pan and melt 2 TBSP butter. Add flour and cook, stirring for a minute or tow to get the raw taste out and coat the veggies with flour. Add garlic and cook for 30 seconds or so. Pour in the chicken stock, slowly, stirring constantly to ensure the flour dissolves properly. I always start with 4 cups of chicken stock as it’s always easier to add more later.
- Add red peppers, thyme, milk and reserved chicken to the pot. Bring to simmer, cover and cook covered for about 40 minutes until rice is tender (check the rice package for suggested timing.)
- In the meantime, heat 1 TBSP oil in a large pan. Add mushrooms and cook until browned. Add to the pot in the last 5 minutes of cooking.
- When cooked, season with salt and pepper to taste and add more stock if necessary. Remove bay leaves. Shred the chicken with two forks. Serve and enjoy!
Notes
- I sometimes don’t immediately add the chicken. Instead, I cook the rice in the soup pot for 20 minutes, then add the chicken and cook for 25 minutes more. This prevents the chicken from overcooking. However, because we are using chicken thighs and simmering them very gently, your chicken will still be tender even if you add it at the same time as rice!
