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Creamy Chicken & Mushroom Soup with Rice.

  • 1 cup
    basmati rice
  • 4 medium
    carrots
  • 2 sticks
    celery
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 40 fl oz
    chicken or vegetable broth
  • 1 lb
    cremini mushrooms
  • 1 small pkg
    fresh thyme
  • 2 cloves
    garlic
  • 16 fl oz
    whole milk
  • 1 medium
    yellow onion
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 lb cremini mushrooms
    4 medium carrots
    2 sticks celery
    1 small pkg fresh thyme
  • 2
    Peel and mince garlic. Peel and small dice onion. Transfer both to a large bowl.
    2 cloves garlic
    1 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 large pot over medium heat.
  • 6
    Once the pot is hot, add butter and swirl to coat the bottom.
    ¼ cup butter, unsalted
  • 7
    Add veggies to the pot and cook, stirring occasionally, until tender, 6-7 minutes.
  • 8
    Meanwhile, medium dice chicken and season with salt and pepper.
    1 ½ lb chicken breasts, boneless skinless
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Slide thyme leaves off the stems; discard stems.
  • 10
    Add chicken and thyme to the pot and cook, stirring occasionally, 3-4 minutes.
  • 11
    Add flour to the pot and stir to coat the vegetables and chicken. Cook, stirring frequently, about 1 minute.
    ¼ cup all-purpose flour
  • 12
    Add broth, milk, rice, and salt to the pot. 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, 15-20 minutes.
    40 fl oz (5 cups) chicken or vegetable broth
    16 fl oz (2 cups) whole milk
    1 cup basmati rice
    1 ½ tsp salt
  • 13
    To serve, divide soup between bowls and enjoy!