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Creamy Mushroom Chicken Rice Soup
“This is real food”. Those were my husband’s first words after tasting this hearty, creamy, delicious soup. This very easy to make soup served with crusty bread and a salad is one satisfying meal.
Because the recipe uses precooked chicken breast and rice, it a great way to use leftover chicken and rice from a previous dinner. I love it when I can take leftovers and make another totally delicious dinner out of them. Creamy Mushroom Chicken Rice Soup, this one’s a keeper, ENJOY! Print Creamy Mushroom Chicken Rice Soup Ingredients 1 cup cooked long grain rice, 1 chicken breast,cooked and cut into bite size pieces 8 ounces fresh mushrooms , quarter each mushroom 2 Tablespoons onion, diced 1 clove garlic, minced 2 Tablespoons butter 3 Tablespoons flour, divided 2 cups chicken broth 1 cup light cream 1/2 Teaspoon salt 1/4 Teaspoon pepper Instructions Melt the butter in a large saucepan. Add the onions, garlic and mushrooms to the pan. Saute until the onions are softened. Sprinkle 2 Tablespoons of flour into the pan. Stir the flour into the vegetables, cook one more minute. Add the chicken broth to the pan, stir continuously until broth has thickened slightly. Place the cream in a small bowl, add 1 Tablespoon flour and the salt and pepper, whisk to combine. Add the cream to the soup slowly while stirring. Cook and stir until soup has thickened. Add the cooked chicken and rice to the pan. Cook until chicken and rice are heated through. Serve Recipe Notes Remember when making Creamy Mushroom Chicken Rice Soup that both the long grain rice and the chicken breast are cooked ahead of time before adding to the soup. If you enjoyed this recipe, you may like these as well.
Chicken Velvet Soup
Italian Tortellini Soup
The Best Potato Soup
Tuscan White Bean Bacon Soup
Cheesy Broccoli Soup
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