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Chicken and Rice Soup with Mushrooms and Carrots

  • Author: Krista
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


  • 2 chicken breasts (time savor tip, pick up a rotisserie chicken at the grocery)
  • 2 tablespoons olive oil
  • 1 +1/2 pounds mushrooms, sliced (I used baby bellas and shiitake)
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 2 large carrots, sliced
  • 1 clove garlic, minced on a Microplane
  • fresh thyme bundle – 6 to 8 thyme sprigs tied together
  • 4 cups chicken broth (equates to 1, 32oz box container)
  • 1 cup wild rice
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan, grated
  • salt and pepper to taste


  1. Season chicken with salt and pepper.
  2. Heat olive oil in a deep pot or dutch oven, add chicken and cook thoroughly. Once cooked shred the chicken. If using a rotisserie chicken, simply shred both breasts.
  3. In the same pot, you cooked the chicken, melt 2 tablespoons of butter, add the carrots and cook until tender, about 5 minutes. Add the remaining butter, the diced onion and mushrooms, season with salt and pepper and cook until tender, about 10 minutes.
  4. Reduce heat to medium, add in the garlic and thyme bundle, stir and continue to cook until fragrant, about two minutes.
  5. Add the broth and rice then bring it to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Note: The rice I used cooks quickly, follow the cook time on the package of rice you’re using.
  6. Add in the milk and cheese and stir until the cheese has melted. Taste and season with salt and pepper to taste.
  7. Remove thyme sprig. Serve hot and garnish with extra parmesan cheese if you’d like! Enjoy!

Keywords: Chicken and Rice Soup with Mushrooms and Carrots