![Creamy Chicken and Mushroom Soup View of a small bowl of Creamy Chicken and Mushroom Soup](https://www.usarice.com/images/default-source/think-rice/recipes/creamy-chicken-and-mushroom-soup.jpg?sfvrsn=afd9ab8d_4)
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.
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Servings6
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Serving Size1 bowl
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Prep Time10 min
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Cook Time30 min
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Total Time40 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!