View of a small bowl of Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup

This creamy chicken and mushroom soup is the perfect warm soup to cozy up with this winter! Made with nutrient-dense U.S-grown long grain rice, this flavorful soup is a must for the colder months.

This recipe stars U.S.-grown long grain rice and comes to us from our friend Meagan of @nutrition_by_meagan in partnership with USA Rice.

  • Servings
    6
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    30 min
  • Total Time
    40 min

Ingredients

  • ½ cup of long grain rice, uncooked
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 cup mushrooms, chopped
  • 1 tbsp minced garlic
  • 1 tbsp butter
  • ½ tsp dried rosemary
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp oregano
  • 1 bay leaf
  • 4 cups vegetable broth
  • 2 tbsp coconut cream
  • 2 tbsp parmesan cheese, grated
  • 2 cups fresh kale

Directions

  • Add 1 tbsp olive oil to a pot over medium-high heat. 
  • Add 1 large diced yellow onion and 1 cup chopped mushrooms (ex. cremini and shiitake) and sauté for 3-5 mins until onions are translucent. 
  • Add 1 tbsp minced garlic, 1 tbsp butter, 1/2 tsp dried rosemary, 1 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1 bay leaf. 
  • Add 4 cups vegetable broth and 1/2 cup uncooked U.S.-grown long grain rice.
  • Bring to a boil then reduce to a simmer, cover and let cook for 20 mins
  • Add 2 tbsp coconut cream and 2 tbsp grated parmesan cheese.
  • Add 2 cups of fresh kale, stir to mix, and enjoy!