Creamy Chicken Mushroom and Rice Soup is simple and filling. This recipe is perfect for using up leftover chicken. Have you tried my Cast Iron Skillet Roasted Chicken? I often use the leftovers from that recipe to make this dish.
For this Creamy Chicken Mushroom and Rice Soup recipe, I made a homemade stock using the carcass from my Cast Iron Skillet Roasted Chicken but you can also use store bought stock. I prefer the “stock-in-a-box” options to canned stock or regular chicken broth. I find the flavor to be much fuller.
Not a mushroom fan? You can leave them out but the flavor adds something nice to the recipe. My husband is not a fan of the texture of mushrooms so I quarter them so they are big enough for him to find and pick out if he wants to.
Creamy Chicken Mushroom and Rice Soup
Ingredients
3 – 5 Cups Homemade Chicken Stock (See notes below.)
8-10 ounces leftover chicken meat, chopped into bite sized chunks
16 ounces mushrooms, sliced (I used porcini, shiitake, and oyster mushrooms.)
1 clove of garlic, minced
1 Tsp. Oregano
4 Tbsp. Butter
4 Tbsp. Flour
2 Cups milk
2 cups cooked brown or wild rice
Directions
To make stock:
Place the chicken carcass, the giblets, and the neck into a large stockpot along with several celery ribs, 2-3 carrots, 1 onion, peeled and cut in half, a few peppercorns, a few pieces of whole cloves and a bay leaf. Add water until the chicken is just covered. Cover and bring to a simmer. I like to cook my stock for about 24 hours to allow the bones to break down. Strain the stock and discard all of the bones and vegetable pieces.
To make the soup:
Melt one tablespoon of butter in a large soup pot. Add the mushrooms and cook until they are soft and cooked through. Add the garlic and the oregano and cook just a moment longer.
Add the remaining butter and the flour and stir to make a roux. This will help make your soup thick and creamy. Slowly add the stock one cup at a time. Stir and allow the soup to thicken slightly before adding more liquid. Begin by adding three cups of stock. Save the remainder of stock until the end and only use if your soup is too thick.
Next add the milk, rice, and chicken. Bring the soup to a slow simmer and cook for 20-30 minutes longer. If necessary, add additional stock to thin the soup to your desired consistency. Any unused stock can be frozen for later use.
Creamy Chicken Mushroom and Rice Soup
Ingredients
- 3 - 5 Cups Homemade Chicken Stock See notes below.
- 8-10 ounces leftover chicken meat chopped into bite sized chunks
- 16 ounces mushrooms sliced (I used porcini, shiitake, and oyster mushrooms.)
- 1 clove of garlic minced
- 1 Tsp. Oregano
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 2 Cups milk
- 2 cups cooked brown or wild rice
Instructions
To make stock
- Place the chicken carcass, the giblets, and the neck into a large stockpot along with several celery ribs, 2-3 carrots, 1 onion, peeled and cut in half, a few peppercorns, a few pieces of whole cloves and a bay leaf. Add water until the chicken is just covered. Cover and bring to a simmer. I like to cook my stock for about 24 hours to allow the bones to break down. Strain the stock and discard all of the bones and vegetable pieces.
To make the soup
- Melt one tablespoon of butter in a large soup pot. Add the mushrooms and cook until they are soft and cooked through. Add the garlic and the oregano and cook just a moment longer.
- Add the remaining butter and the flour and stir to make a roux. This will help make your soup thick and creamy. Slowly add the stock one cup at a time. Stir and allow the soup to thicken slightly before adding more liquid. Begin by adding three cups of stock. Save the remainder of stock until the end and only use if your soup is too thick.
- Next add the milk, rice and chicken. Bring the soup to a slow simmer and cook for 20-30 minutes longer. If necessary, add additional stock to thin the soup to your desired consistency. Any unused stock can be frozen for later use.
