Chicken, Mushroom & Rice Soup

Chicken, Mushroom & Rice Soup

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From: EatingWell Magazine, January/February 2017

For this healthy chicken soup recipe, you'll start with raw chicken to make stock from scratch. If you're short on time, skip Steps 1-2 and use 12 cups low-sodium chicken stock and about 1½ pounds shredded cooked chicken in Step 4.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Chicken Stock
  • 1 (5 pound) whole chicken, cut into 8 pieces, or 5 pounds bone-in chicken parts
  • 1 large onion, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • ½ bunch flat-leaf parsley
  • 6 sprigs fresh thyme
  • 14 cups cold water
  • Soup
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups diced onion
  • 4 large cloves garlic, minced
  • 1½ cups wild rice blend
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1¾ teaspoons salt
  • ½ teaspoon ground pepper
  • 6 ounces cremini mushrooms, sliced
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh thyme


  • Prep

  • Ready In

  1. To prepare stock: Place chicken, coarsely chopped onion, carrots and celery, smashed garlic, bay leaves, parsley and thyme sprigs in a large stockpot. Add water. Bring almost to a boil over high heat. Immediately reduce heat to a gentle simmer and cook, uncovered, for 2 hours, periodically skimming off any foam that rises to the top.
  2. Remove the chicken to a clean cutting board. When cool enough to handle, pick the meat off the bones, shred and reserve. Strain the stock through a fine-mesh sieve and discard the solids. (You should have about 12 cups.)
  3. To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, about 5 minutes. Add garlic and cook, stirring, about 1 minute more.
  4. Stir in the stock, scraping up any browned bits. Add rice, carrot, celery, salt and pepper. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook, covered, until the rice is just tender, 25 to 30 minutes. Add mushrooms, parsley, thyme and the reserved shredded chicken and cook until the mushrooms are tender, 5 to 8 minutes.
  • To make ahead: Refrigerate stock and shredded chicken separately for up to 4 days.

Nutrition information

  • Serving size: about 2 cups each
  • Per serving: 379 calories; 11 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 40 g protein; 59 mcg folate; 82 mg cholesterol; 3 g sugars; 0 g added sugars; 3,116 IU vitamin A; 9 mg vitamin C; 51 mg calcium; 2 mg iron; 738 mg sodium; 605 mg potassium
  • Nutrition Bonus: Vitamin A (62% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 4 lean meat, ½ fat

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