Creamy Chicken and Mushroom Rice Stew
This creamy chicken and mushroom rice stew is the perfect meal for a cozy winter night. The ingredients are simple and easy to find, and it makes enough to feed a crowd.
This soup is one of my all-time favorite winter meals. It’s so versatile and has such great flavors, from the creamy broth to the tender chicken, mushrooms and rice.
We went through Christmas with the coldest weather. The high was only 20 degrees one day. That is so unusual for Louisiana, but I was loving it! I love soup and stews. Allen…not so much. I made this one night when my sister-in-law was over. She’s one of my biggest critics. She loved this soup!! It’s also super quick and easy to make.
Equipment You’ll Need…
There wasn’t much equipment needed to create this stew. I used my trusty 5.5 quart Le Creuset pot. I also used obviously a knife for chopping my veggies and some measuring cups. Nothing too major that messed up the kitchen.
Ingredients You’ll Need…
So, most of the items in the recipe I tend to try to keep around my house at all times. Onions, celery, rice. I try to always have them. I use them as a base in so many of my recipes. However, carrots and mushrooms are not. I personally love mushrooms. When thinking up this recipe, I wanted to do a twist on traditional chicken and rice soup. I made the base like you would start a chicken noodle.
Sauté an onion, carrot and celery in some butter until its tender. Then, I added in my mushrooms, spices, herbs and chicken. I used shredded boiled chicken, but you could also use a rotisserie chicken as well. Pour in your broth let it come to a boil, then add your rice. Cover and cook until rice was done. Add in more broth if needed, then add your heavy cream. So warm, hearty and delicious. Overall, very simple to make!
Shopping List:
- 1/2 Stick of Butter
- 3-4 Large Carrots, Chopped
- 3 Celery Stalks, Chopped
- 1/2 Yellow Onion, Chopped
- 2 cups Sliced Brown Mushrooms
- 1/2 tbsp Salt
- 1/2 tbsp Pepper
- 1/2 tbsp Garlic Powder
- 2 tsp Poultry Seasoning
- 2 cups Shredded Chicken (boiled or rotisserie)
- 5 cups Chicken Broth
- 2 cups Rice
- 1-2 Bay Leaves
- 1-2 Sprigs of Fresh Thyme
- 1 cup Heavy Cream
- Parmesan Cheese To Garnish
Step by Step How to Make this Creamy Chicken and Rice Soup
Step 1
Add a half a stick of butter to your pot. Let it melt and add in chopped onion, celery and carrots. Sauté on medium heat until nice and tender. Add in your mushrooms and seasonings. Continue sauteing until the mushroom starts to wither and turn a darker brown. Add in chicken, herbs, and chicken broth and bring to a boil.
Step 2
Once to a boil, add in rice and reduce heat to low. Cover for around 12-15 minutes or until rice is tender. The rice will soak up a lot of the broth, so you may want to add in more if it is not “soupy” enough for your liking. Add in heaving cream and stir. Let it simmer on low for an additional 10 or so minutes to bring it all together. Serve with grated parmesan and saltines. Enjoy!
Creamy Chicken and Mushroom Rice Stew
Equipment
- Large Pot or Dutch Oven
- Measuring Cups
- Kitchen Knife
Ingredients
- 1/2 Stick of Butter
- 3-4 Large Carrots, Chopped
- 3 Celery Stalks, Chopped
- 1/2 Yellow Onion, Chopped
- 2 cups Sliced Brown Mushrooms
- 1/2 tbsp Salt
- 1/2 tbsp Pepper
- 1/2 tbsp Garlic Powder
- 2 tsp Poultry Seasoning
- 2 cups Shredded Chicken (boiled or rotisserie)
- 5 cups Chicken Broth
- 2 cups Rice
- 1-2 Bay Leaves
- 1-2 Sprigs of Fresh Thyme
- 1 cup Heavy Cream
- Parmesan Cheese To Garnish
Instructions
- Add a half a stick of butter to your pot. Let it melt and add in chopped onion, celery and carrots. Sauté on medium heat until nice and tender. Add in your mushrooms and seasonings. Continue sauteing until the mushroom starts to wither and turn a darker brown. Add in chicken, herbs, and chicken broth and bring to a boil.
- Once to a boil, add in rice and reduce heat to low. Cover for around 12-15 minutes or until rice is tender. The rice will soak up a lot of the broth, so you may want to add in more if it is not "soupy" enough for your liking. Add in heaving cream and stir. Let it simmer on low for an additional 10 or so minutes to bring it all together. Serve with grated parmesan and saltines. Enjoy!
Notes
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Please let me know if you tried this creamy chicken and mushroom rice stew recipe! Any recommendations? I’d love to hear from you! Please let me know here or in the comments below!
