Ingredients
Rice
- 1 cup chicken broth
- ½ cup white long grain rice, uncooked (or 1 ½ cups cooked rice)
- 2 tablespoons butter
Seasonings
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
Soup
- 1 ¼ lb. boneless skinless chicken breasts, trimmed and cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 8 oz. mushrooms, washed and dried, sliced
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth
- ½ chicken bouillon cube
- 1 bay leaf
- 1/3 cup parmesan cheese, grated (optional)
Instructions
- Prepare the Rice: In a saucepan, heat 2 tablespoons of butter until melted. Add the uncooked rice and stir to coat the grains. Pour in 1 cup of chicken broth and the dried seasonings (basil, oregano, parsley, thyme, and pepper). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is tender and liquid is absorbed. Set aside.
- Season the Chicken: Season the boneless skinless chicken breasts with salt and pepper. This will enhance the flavor of the meat when cooking.
- Sear the Chicken: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add 2 tablespoons of butter. Once melted, add the diced onion, sliced carrots, and diced celery. Cook until vegetables are softened and translucent, about 5-7 minutes.
- Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
- Deglaze with Wine: Pour in ½ cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes, to concentrate flavor.
- Add Flavorings and Broth: Stir in Worcestershire sauce and Dijon mustard, then pour in 6 cups of chicken broth. Add the ½ chicken bouillon cube and bay leaf. Bring the mixture to a gentle simmer.
- Return Chicken to Pot: Return the seared chicken pieces back to the pot. Cover and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- Combine Soup and Rice: Remove the bay leaf from the soup. Stir in the cooked rice and grated parmesan cheese, if using. Adjust seasoning with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors.
- Serve Warm: Ladle the soup into bowls and serve hot. This soup pairs well with crusty bread or a light salad for a complete meal.
Notes
- Use fresh boneless skinless chicken breasts for the best texture and flavor.
- Dry white wine adds depth but can be omitted for a non-alcoholic version, replacing with extra chicken broth.
- Washing and drying mushrooms before slicing helps them brown nicely.
- Parmesan cheese is optional but adds a lovely savory richness to the soup.
- Leftover cooked rice can be used instead of uncooked to reduce prep time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
