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Creamy Chicken & Mushroom Soup with Rice.

  • ½ cup
    basmati rice
  • 2 medium
    carrots
  • 1 stick
    celery
  • ¾ lb
    chicken breasts, boneless skinless
  • 20 fl oz
    chicken or vegetable broth
  • ½ lb
    cremini mushrooms
  • ½ small pkg
    fresh thyme
  • 1 clove
    garlic
  • 8 fl oz
    whole milk
  • ½ medium
    yellow onion
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    ½ lb cremini mushrooms
    2 medium carrots
    1 stick celery
    ½ small pkg fresh thyme
  • 2
    Peel and mince garlic. Peel and small dice onion. Transfer both to a large bowl.
    1 clove garlic
    ½ medium yellow onion
  • 3
    Slice mushrooms and add to the bowl.
  • 4
    Peel and slice carrots into thin rounds. Trim and small dice celery. Add both to the bowl.
  • 5
    Preheat a medium saucepan over medium heat.
  • 6
    Once the pan is hot, add butter and swirl to coat the bottom.
    2 tbsp butter, unsalted
  • 7
    Add veggies to the pan and cook, stirring occasionally, until tender, 6-7 minutes.
  • 8
    Meanwhile, medium dice chicken and season with salt and pepper.
    ¾ lb chicken breasts, boneless skinless
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    Slide thyme leaves off the stems; discard stems.
  • 10
    Add chicken and thyme to the pan and cook, stirring occasionally, 3-4 minutes.
  • 11
    Add flour to the pan and stir to coat the vegetables and chicken. Cook, stirring frequently, about 1 minute.
    2 tbsp all-purpose flour
  • 12
    Add broth, milk, rice, and salt to the pan. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until rice is soft and chicken is cooked through, 10-15 minutes.
    20 fl oz (2 ½ cups) chicken or vegetable broth
    8 fl oz (1 cup) whole milk
    ½ cup basmati rice
    ½ tsp salt
  • 13
    To serve, divide soup between bowls and enjoy!