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Chicken and Mushroom Soup
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Ingredients
0 of 21 gathered
Step by step
Method
5 steps
- 1
Cook the rice in 1 cup chicken broth according to the package directions. When tender, fluff it with 2 tablespoons butter and set it aside. This keeps the rice from soaking up all the soup later.
- 2
Pat the chicken dry and season with salt and pepper. Heat the olive oil in a large soup pot over medium-high heat and sear the chicken 3–4 minutes per side, until lightly golden. Rest it for 10 minutes, then dice or shred it.
- 3
Turn off the heat, add the wine, and scrape up the browned bits. Return the heat to medium and add the butter, onion, carrots, celery, and mushrooms. Cook 5–6 minutes, until the vegetables soften and the mushrooms lose their raw smell.
- 4
Stir in the garlic, Worcestershire, Dijon, basil, oregano, parsley, thyme, and pepper for 2 minutes. Add the broth, bouillon, and bay leaf, bring it to a boil, then lower to a gentle simmer.
- 5
Return the chicken and simmer partially covered for 20 minutes, keeping the broth below a hard boil. Stir in the Parmesan over low heat, remove the bay leaf, and ladle the soup over the rice.