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Chicken Thighs Rice Mushroom Soup Recipe

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The Best Chicken Thighs Mushroom soup Home, Family, Style and Art Ideas
The Best Chicken Thighs Mushroom soup Home, Family, Style and Art Ideas from fantasticconcept.com

Description

This chicken thighs rice mushroom soup recipe is a perfect comfort food that is easy to make. It has a creamy texture and a warm and savory taste that will surely satisfy your cravings. It is perfect for chilly nights or when you need a quick meal to feed the family.

Prep Time

The preparation time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • 1 cup uncooked rice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Equipment

  • Dutch oven or a large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the chicken thighs, onion, and garlic. Cook until the chicken is browned and the onion is soft, about 7 minutes.
  3. Add the mushrooms, rice, chicken broth, heavy cream, thyme, and rosemary. Stir well.
  4. Bring the soup to a boil, then reduce the heat to low.
  5. Cover the pot and simmer for 30-35 minutes or until the rice is cooked and the soup is thick and creamy.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve hot.

Notes

  • You can use chicken breasts instead of chicken thighs if you prefer.
  • For a healthier option, you can use half-and-half instead of heavy cream.
  • You can also add other vegetables like carrots or celery to the soup.
  • If the soup is too thick, you can add more chicken broth.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 320
  • Total Fat: 16g
  • Saturated Fat: 7g
  • Cholesterol: 85mg
  • Sodium: 500mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 1g
  • Sugar: 2g
  • Protein: 17g

Recipe Tips

  • Make sure to rinse the rice before adding it to the soup to remove any excess starch.
  • If you want a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the soup towards the end of the cooking time.
  • You can also add some grated Parmesan cheese to the soup for an extra flavor boost.
  • This soup can be stored in the fridge for up to 3-4 days or in the freezer for up to 3 months.

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