Creamy Mushroom Soup with Chicken and Rice Recipe

This classic cream of mushroom soup with chicken and rice recipe yields a rich, creamy soup with tender chicken pieces and perfectly cooked rice in 45 minutes. The recipe serves 4-6 people and requires common pantry ingredients including mushrooms, chicken breast, long-grain rice, chicken broth, heavy cream, and aromatic vegetables.

If you're searching for a comforting, restaurant-quality cream of mushroom soup with chicken and rice that you can make at home, this recipe delivers exactly that. Unlike canned versions, this homemade version features fresh mushrooms, perfectly seasoned chicken, and fluffy rice that absorbs the rich broth without becoming mushy. The secret to the perfect texture lies in the two-stage cooking process that keeps the chicken tender and the rice distinct.

Why This Cream of Mushroom Soup Recipe Works

Many easy cream of mushroom soup with chicken and rice recipes fail because they either use canned soup (which creates an artificial flavor) or they add the rice too early (resulting in mushy grains). This recipe solves both problems with a thoughtful approach that professional chefs use.

What sets this homemade cream of mushroom soup with chicken and rice apart:

• Fresh mushrooms provide earthy depth instead of artificial flavors
• Chicken is seared first for maximum flavor before simmering
• Rice is cooked separately then added at the end for perfect texture
• Cream is tempered properly to prevent curdling
• Balanced seasoning that enhances rather than overwhelms

Complete Ingredient List

Use these exact measurements for best results. All ingredients should be at room temperature before starting for optimal emulsion.

Ingredient	Measurement	Preparation Notes
Chicken breasts	1.5 lbs (680g)	Cut into 1-inch cubes
White mushrooms	16 oz (450g)	Sliced 1/4-inch thick
Long-grain white rice	1 cup (200g)	Rinsed and drained
Chicken broth	4 cups (950ml)	Low-sodium preferred
Heavy cream	1 cup (240ml)	Not whipping cream
Yellow onion	1 medium	Finely diced
Garlic	3 cloves	Minced
Butter	3 tbsp	Unsalted
All-purpose flour	3 tbsp	For roux

Step-by-Step Cooking Instructions

Preparing the Chicken and Rice

1. Season chicken cubes with 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp butter in a large Dutch oven over medium-high heat.
2. Sear chicken in a single layer until golden (about 3-4 minutes per side). Remove and set aside.
3. Cook rice separately according to package instructions but reduce water by 25% for firmer texture. Set aside.

Building the Soup Base

4. In the same pot, melt 2 tbsp butter over medium heat. Add onions and cook until translucent (5 minutes).
5. Add mushrooms and cook until they release liquid and begin to brown (8-10 minutes).
6. Add garlic and cook for 1 minute until fragrant.
7. Stir in flour to create a roux, cooking for 2 minutes while stirring constantly.
8. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a gentle simmer.

Finishing the Soup

9. Return seared chicken to the pot. Simmer gently for 15 minutes to cook chicken through.
10. Remove from heat and stir in heavy cream. Do not boil after adding cream.
11. Fold in cooked rice just before serving to maintain texture.
12. Adjust seasoning with salt and pepper to taste.
13. Garnish with fresh thyme or parsley before serving.

Pro Tips for Perfect Cream of Mushroom Soup

These expert tips for cream of mushroom soup with chicken and rice will elevate your results:

• Mushroom selection matters: Use a combination of white and cremini mushrooms for deeper flavor. Avoid pre-sliced mushrooms which often have poor texture.
• Don't rush the sear: Properly seared chicken creates fond (browned bits) that adds tremendous flavor to the soup base.
• Roux technique: Cook the flour-butter mixture for the full 2 minutes to eliminate raw flour taste but don't let it brown.
• Cream temperature: Cold cream added to hot liquid can curdle. Let the soup cool slightly before adding room temperature cream.
• Rice timing: Adding rice at the end prevents it from absorbing too much liquid and becoming mushy during storage.

Delicious Variations to Try

Once you've mastered the traditional cream of mushroom soup with chicken and rice recipe, try these variations:

• Wild mushroom version: Substitute half the white mushrooms with dried porcini (reconstituted) for an earthier flavor profile
• Herb-infused: Add 1 tsp fresh thyme or ½ tsp dried thyme with the garlic for aromatic complexity
• Creamier texture: Replace ½ cup of broth with additional ½ cup cream for a richer mouthfeel
• Gluten-free option: Use cornstarch (2 tbsp) instead of flour, mixing with ¼ cup cold broth before adding
• Veggie-packed: Add ½ cup diced carrots and celery with the onions for added nutrition

Storage and Reheating Instructions

Proper storage ensures your leftover cream of mushroom soup with chicken and rice maintains quality:

• Refrigeration: Store in airtight container for up to 3 days. The rice will continue absorbing liquid, so you may need to add broth when reheating.
• Freezing: Freeze without rice for best results (up to 3 months). Add fresh rice when reheating.
• Reheating: Warm gently over medium-low heat, stirring frequently. Never boil cream-based soups as this can cause separation.
• Reviving texture: If soup thickens too much, add ¼ cup broth or cream while reheating.

Frequently Asked Questions

Can I use canned cream of mushroom soup in this recipe?

While you can substitute canned cream of mushroom soup, it significantly alters the flavor profile and texture. The homemade version uses fresh mushrooms which provide superior earthy flavor and better mouthfeel. Canned versions often contain thickeners and preservatives that affect the final dish's quality. For authentic cream of mushroom soup with chicken and rice from scratch, fresh ingredients yield noticeably better results.

Why does my cream of mushroom soup with chicken and rice turn out watery?

A watery texture typically occurs when the roux isn't cooked properly or insufficient thickener is used. Ensure you cook the flour-butter mixture for the full 2 minutes to activate the thickening properties. The ratio of 3 tbsp flour to 4 cups liquid creates the ideal consistency. If your soup is too thin, make a slurry with 1 tbsp cornstarch and 2 tbsp cold broth, then whisk it into the simmering soup until thickened.

How can I prevent the chicken from becoming tough in the soup?

To keep chicken tender, sear it first then remove it while building the soup base. Return it to the pot only for the final 15-minute simmer. Overcooking is the primary cause of tough chicken in soups. For best results with this easy chicken and rice mushroom soup recipe, use chicken breast cut to uniform 1-inch pieces and never boil the soup vigorously after adding the chicken.

What's the best rice to use for cream of mushroom soup with chicken?

Long-grain white rice like Basmati or Jasmine works best as it stays firm and separate when cooked. Avoid instant rice or sticky rice varieties which become mushy. For optimal results in your homemade cream of mushroom soup with chicken and rice, cook the rice separately with slightly less water than package directions (about 25% less) to ensure it maintains texture when added to the soup.

Can I make this recipe in a slow cooker?

Yes, but with modifications for the slow cooker cream of mushroom soup with chicken and rice. Sear the chicken and sauté the vegetables first, then transfer to the slow cooker with broth and simmer on low for 4 hours. Add the cream and pre-cooked rice during the last 30 minutes. Never add raw rice at the beginning as it will disintegrate. The slow cooker method produces excellent flavor but requires careful timing with the dairy and rice components.