You’ll love this mushroom chicken soup recipe. It’s easy and so delicious. It takes about an hour to prepare and makes about 6-8 servings.
Lastly….I usually use 2 packs of the microwaveable Uncle Ben’s for the rice. It’s a lot faster and easy to use when you’re busy chopping up the other ingredients.
Ingredients
- 1 tbsp butter
- 8oz sliced mushrooms
- 1/2 cup diced white onion
- 1 tbsp minced garlic
- 2-3 whole carrots
- 1-2 celery stalks
- 1 rotisserie chicken
- 16 oz long grain wild rice
- 32oz chicken broth
- 1 cup whole milk
- 1 cup grated parmesan cheese
- 2 tsp pepper
- 2 tsp Lawry’s salt
- 2 tsp thyme
- 2 tsp oregano
Recipe
- In your soup pot, sauté your mushrooms and onions in butter with the minced garlic until onions are translucent. While those are cooking, shave and chop your carrots. Add your chopped carrots and celery to the mix.
- Next, shred the rotisserie chicken and add to the pot. Then, add in the rice.
- Mix in the broth, milk, and grated parmesan then add in the pepper, salt, thyme, and oregano. Add more or less seasonings depending on your preference.
- Bring the soup to a simmer for a couple minutes then cover it and turn the heat to low. Let the soup cook for 35 minutes (stir occasionally).
